Rose and Violet Creams

4 1/2 cups granulated sugar
1 cup cream
1/2 cup milk
1/2 cup light corn syrup
1/4 tsp salt

1 tablespoon Monin Rose Syrup
1 tablespoon Monin Violet Syrup
2 drops red food color for rose
2 drops blue food color and 1 drop red for violet
20 oz to 1 lb dipping chocolate wafers milk or dark chocolate

(if you get the small pots of Bakers dipping chocolate I used 3)

powdered sugar or cornstarch
candied rose and violet petals optional
small paper cups

heavy 4 qt saucepan
candy thermometer
basting brush and cup water
large glass pyrex dish (9 x 13) or marble slab
wooden spoon or large square metal scraper/spatula
plastic wrap
wax paper

This recipe makes almost 100 chocolates, you can always save half the fondant in the freezer for another batch with different flavorings. Just cut syrup to 2 teaspoons for each half of the remaining portion)

*note, another type of rose or violet flavor may be stronger than the Monin syrup (like an oil) so adjust accordingly.

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