Rose and Violet Creams

[karadinart]

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.

***


combine milk, cream, salt and corn syrup into the large saucepan, pour sugar into center of pan last to reduce formation of sugar crystals, on med high heat bring mixture to a boil, stirring constantly, wash down sides of pan with brush dipped in water.

As mixture comes to a boil, add candy thermometer and allow to come to soft ball stage (test by dropping into cold cup of water)

immediately pour liquid into the glass dish, or the marble slab DO NOT SCRAPE PAN (this will get the fondant grainy)

Allow to cool until edges are just setting up

if in glass dish, begin stirring with wooden spoon around the sides toward the center

if on marble slab, begin scraping up fondant with metal spatular from sides toward the center,

work fondant until it becomes white and stiff, and gathers together like play dough, this can take 1/2 hour

Cut fondant into two balls and cover with plastic wrap and allow to rest in fridge for 24 hours to ripen

***

Take out fondant ball and place in glass bowl, poke fondant with a fork and add syrup in 3 increments - mixing in between to incorporate - if fondant becomes sticky coat your hands with confectioners sugar or cornstarch and knead dough, add coloring and knead until uniform color is achieved.

Dust working surface with powdered sugar or cornstarch - Roll fondant into a rope thicker than your thumb, cut rope into 1/2 inch increments and roll into ball. Slighty squish ball so that top and bottom are flat. Set fondant centers onto a sheet covered with wax paper.

Allow fondant centers to set up, getting a slight crust on the outsides to hold shape while dipping. This can sometimes take 12 to 24 hours, though mine set up in just an hour.

***

Melt chocolate wafers in microwave using 30 sec increments on high, stirring each time.

Drop center into chocolate and use fingers or fork to flip over to cover completely, allow extra chocolate to drip back into bowl, place candy onto wax paper sheet, for rose chocolates make a swirl ontop, for violet use tines of fork to make stripe marks
if using candied flowers, place onto chocolate while chocolate is still warm.

Place coated chocolates into fridge for 10 - 15 minutes to set up, then allow to dry at room temp,

chocolates should be easy to peel off of wax paper and put into cups or placed into small box lined with wax paper.

Since these are cream based without preservatives, eat soon, keep in fridge and allow to reach room temp before eating.