The mixture of a salty, crunchy nut surrounded by sweet, smooth chocolate is truly appealing and it is also very easy to do. Use your preferred nuts, for example almonds, pecans and macadamias. Candy makers can find abundant Easter candy molds at Candy Making Supplies stores. We’ve established of the fact that Merckens® brand of melting chocolate works the best. Just follow the straightforward and simple steps below.

For nut centers fill every mold cavity about one-half full with Merckens® brand melted chocolate. Tap the mold on a table top to eradicate any air bubbles. Place your desired nut in every coated cavity of the mold. After that fill the remainder of the cavity with more melted candy. Tap gently once more to get rid of air bubbles. Chill candies until solid and unmold.

For Crème Centers… Did you always wonder how can the expert chocolate makers get those fancy crème centers into the candy? Well, it is pretty trouble-free when you understand the tricks. Fill every mold cavity less than ½ full with Merckens® brand melted chocolate. Using a decorator brush, paint the outside layer onto the sides of each shape to the very top edge of the cavity. Coat the shape in order that no light can be seen through the crust. Position the mold into the refrigerator for a few minutes to harden the candy shell. Next, get ready the crème center. The crème centers might be ordered premade or they can be homemade. Notice recipe below. Form a tiny ball of the crème center mixture and place it within the chocolate shell. Last, add extra melted chocolate to seal the top. Tap the mold gently to remove air bubbles. Refrigerate until firm and then unmold the chocolate.

Cooked Fondant Centers for Twirl Mints from Dry Fondant
For every 2-1/2 cups of dry fondant add 4 tablespoons water in the top of a double boiler Mix well and be sure there is no extra powdered fondant.

The fondant ought to turn to liquid into a paste. For cordials with fruit centers you might wish it to become somewhat thinner. Heat to 155 degrees, add coloring and oil flavors (extract flavors contain alcohol so they cook out below 120 degrees).

Pour into funnel and deposit in party mint molds or center molds.

Basic Fondant You Make Yourself – For Mints or Centers 2 cups granulated sugar 1/8 tsp. cream of tartar 1-1/2 cups boiling water 1-1/2 qt. saucepan
Butter the sides of the saucepan. Blend all ingredients. Stir over medium heat until sugar dissolves and mixture comes to a boil. Cook without stirring to soft ball stage (238°). Pour onto a dish or shiny cookie sheet with sides. Do not scrape the saucepan. Using spatula or wooden spoon, scrape fondant mixture from the fringe of platter toward the center. Gradually the fondant mixture will turn stiff and white. Knead until free of lumps. Wrap and place in covered container. Allow to ripen 24 to 48 hours. After making the fundamental fondant, you are able to make mints or use in centers.

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