In a small dish, melt chocolate in the microwave.
Dip spoon into melted chocolate, filling bowl of spoon.
Place spoon on a cookie sheet lined with plastic wrap.
Repeat with remaining spoons.
Chill until set.
Re-dip spoons to coat underside.
Stand spoons up in a glass to keep bottom coating from smearing.
Chill until set.
Wrap the bowl of the spoon with plastic wrap and tie with a ribbon.
Used to stir hot coffee or cocoa.
Makes a great gift with Hot Chocolate recipe (above).
ith paper liners.
Combine chocolate and 1/2 cup water
ilk and sugar, stirring until fondant is easy to work.
aper liners.
Combine butter, chocolate and brown sugar. Gently heat
f the doll with fondant.
Blend the fondant into the rest
eady to use. To make fondant: Using a electric mixer at
4-inch circle of pink fondant.
Enhance the folds at
alternating with milk. Fold in chocolate. Distribute between paper liners and
ack.
For the chocolate fondant icing, stir fondant in medium heatproof bowl
n paper toweling.
Make fondant: Combine butter or margarine, corn
br>Fondant: In a medium bowl, combine butter, corn syrup, chocolate and
Cover
cherries
in
fondant
by
shaping
2 tablespoons fondant
around
each cherry.
Leave stems exposed for dipping. In small double boiler melt chocolate chips and paraffin.
Dip fondant covered cherries in melted chocolate to coat.
Place on waxed paper to cool.
Place chocolate and 1 cup plus 1
Drain maraschino cherries.
Make fondant by mixing thoroughly the softened margarine, Karo and powdered sugar.
Cover each cherry with about 1 teaspoon fondant.
Put on cookie sheet.
Cool fondant balls in freezer, but do not let the cherries freeze.
In double boiler, melt together the paraffin, chocolate chips and Baker's chocolate.
Keep warm.
Remove cherries from freezer and dip into chocolate sauce.
Put on wax paper to harden.
Cream butter.
Beat in marshmallow cream, salt and flavoring. Add confectioners sugar gradually, mixing well after each addition.
Turn onto waxed paper and knead well.
Refrigerate one hour.
Drain cherries.
Roll in fondant, covering completely. Chill balls in refrigerator.
Melt chocolate in double boiler. Dip chilled fondant into chocolate and place on waxed paper to set.
Place all ingredients in mixing bowl and blend.
Fondant should be consistency of cookie dough.
If too wet, add more powdered sugar.
If too dry, add more cream.
Keep refrigerated in an airtight container and fondant will store for several months. Add 2 to 3 drops of desired candy oil flavorings to each 1/2 cup of prepared basic fondant.
Drain maraschino cherries well and lay on paper towel.\tMix sugar, condensed milk, butter and vanilla.\tKnead thoroughly until like soft dough.
Roll fondant around the cherries until a ball (dust palm of hand with powdered sugar).
Lightly freeze balls as they dip better into the chocolate bark.
Melt chocolate bark in microwave and dip cherries.
Lay on buttered plate to cool.
This recipe can be doubled.
offee-flavored extract.
Melt chocolate chips in a microwave-safe
oom temperature.
MAKE THE CHOCOLATE FONDANT:
Preheat oven to 500
tiff.
Knead in melted chocolate. If the mixture is very