Easy Fond


Chocolate Buttercream

4 cups Easy Fond
1/4 cup water
1/4 tsp. salt
1/4 tsp. vanilla
1 tsp. Egg White Powder
 1/2 Tbsp. corn syrup
6 Tbsp. butter (room temp.)
2 oz. chocolate liquor (baking chocolate, melted)
1/8 tsp. Invertase
Blend all ingredients, except Invertase, in a bowl. Add Invertase, mix until uniform. Chill until firm. Roll centers, set aside at least 30 minutes to form a crust.

Chocolate Walnut Cream

1 recipe Chocolate Buttercream
 3/4 cup chopped walnuts (1/4" pieces)
Prepare one recipe Chocolate Buttercream. Knead in 3/4 cup chopped walnuts. Chill until firm.

Vanilla Cream

4 cups Easy Fond
2 Tbsp. water
1/8 tsp. salt
1 tsp. Egg White Powder
 1/4 tsp. Vanilla or flavor to taste
2 Tbsp. butter
1/8 tsp. Invertase
Blend all ingredients, except Invertase, in a bowl. Add Invertase. Mix until uniform. Centers may be rolled immediately.

Buttercream

4 cups Easy Fond
2 Tbsp. water
1/8 tsp.salt
1 tsp. Egg White Powder
 1/4 tsp. vanilla
6 Tbsp. butter, soft
1/8 tsp. Invertase
Blend all ingredients, except Invertase in a bowl. Add Invertase. Mix until uniform. Chill until firm. Roll centers, set aside to form crust.

Butter Pecan Cream

1 recipe Buttercream3/4 cup chopped pecans
Prepare one recipe Buttercream . Knead in 3/4 cup chopped pecans. Chill until firm.

Fluffy Cream Center

2 1/2 cups Easy Fond
2 Tbsp corn syrup
2 Tbsp Egg White Powder
5 tsp. water
1/8 tsp. salt
1/8 tsp. Invertase
Flavor and coloring, as desired
Place half the Easy Fond and all of the other ingredients, except the invertase, into a bowl. Mix at slow speed to blend, then beat at high speed for about 3 minutes, until light and fluffy.

Add remaining Easy Fond and the Invertase, mix at low speed until uniform. Consistency may be adjusted by increasing or decreasing the amount of Easy Fond or water. Form centers and allow to set 30 minutes; dip in chocolate or coating.

Creamy Centers

1 cup Easy Fond
2 Tbsp. hot water
 Flavor to taste
1/8 tsp. Invertase
Prepare the mold by coating with chocolate or coating. Mix Easy Fond, hot water and flavor to a paste consistency. Add Invertase and mix. Spoon mix into prepared mold to within 1/4" of top. Cover with melted chocolate or coating. Tap mold to remove air bubbles and refrigerate. Do not overfill.

Bavarian Mint

1 1/4 lb. dark chocolate, melted
8 cups Easy Fond
1 cup evaporated milk
 2 1/2 Tbsp. corn syrup
1/8 tsp. peppermint oil
1/8 tsp. Invertase
Mix Easy Fond, corn syrup, evaporated milk and peppermint oil. Add Invertase. Mix until smooth. Add melted chocolate. Beat until blended, whip at high speed 1/2 minute. Allow to set 24 hours in cool location. Roll into balls and dip in chocolate. Makes about 200-300 pieces.

Cherry Cordials

PREPARE CHERRIES: Drain maraschino cherries overnight, saving juice.

FILLING: 1/2 cup Easy Fond mixed with enough reserved cherry juice to form a thick creamy paste. ( 1/8 tsp. of Invertase may be added to speed and complete the liquification action).

METHOD: Wash mold and dry thoroughly. Using a 1/4" wide brush, coat cavity of mold with melted chocolate-flavored coating or tempered chocolate. Make sure entire mold cavity is coated and top edges of mold are well sealed. Place in freezer 1 to 2 minutes. If chilled too long, candies may develop hairline cracks.

ALTERNATE METHOD: Fill all of the cavities with coating or chocolate. Tap the mold on the counter to remove air bubbles. Invert over waxed paper and swirl with a circular motion to remove excess coating or chocolate evenly. Re-invert and scrape excess coating or chocolate off surface. Gently tap once to settle any excess and allow to firm.

Place a drained small cherry into each cavity.

Add about 3/4 tsp. Easy Fond mixture to cover cherry. Be careful not to drip onto edges of mold cavity.

Cover with about 1/2 tsp. melted coating or chocolate. Place into freezer 10-12 minutes.

REMOVING CANDIES: Remove mold from freezer. Turn over and squeeze cavity, to remove completed cherry cordials. Wait a few hours for candies to cordial before serving.



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