National Cream-Filled Chocolates Day
Creme Filled Chocolate Candy
Adapted from Group Recipes
1/2 cup of sweetened condensed milk
4 tablespoons softened margarine
1 1/4 lbs powdered sugar (about 4 1/2 cups)
1/2 teaspoon vanilla extract
6 ounces semi-sweet chocolate
3 ounces unsweetened chocolate
- Add milk, margarine, powdered sugar, and vanilla extract to a medium bowl. Blend using a hand mixer until smooth.
- Working with one tablespoon at a time, scoop the cream on a baking sheet lined with wax paper. Let the cream chill overnight.
- Melt the chocolate using a double boiler. Using a toothpick, dip each cream scoop into the chocolate. Place the chocolate covered cream on a baking sheet lined with wax paper and let harden. The hole from the toothpick can be covered up with a small amount of chocolate.
Obviously, something went wrong with my chocolates… My filling was not a consistency that could easily be formed into balls and then when dipped in the hot chocolates, they turned even more liquidy (for lack of a better word).