Doing Some Serious Candymaking - House of Aqua Blog at - 224824

House of Aqua

Doing Some Serious Candymaking 
Feb. 26, 2011 8:13 pm 
Updated: Mar. 4, 2011 9:28 pm

Ever since I made the Mud Pie II from this website, I have been longing to make more difficult and from scratch sweets. I decided to break out my Candymaking book. I bought this nearly two years ago but I wasn't quite ready this level yet and I didn't even own a Kitchen Aid Stand Mixer either.
I broke out the Candymaking book by Ruth A. Kendrick & Pauline H. Atkinson that I put away. I bought mine new off eBay, but you cal also buy this book at your local Barnes & Noble or Borders. I attempted the basic cream fondant recipe twice in the past. It takes some time to mix the cooled fondant mixture and I didn't have the patience and my self defeating attitude got the best of me back then.
I am excited about this project! I am using my Lorann Gourmet oils which are for candymaking, baking, etc. The plan is to make some vanilla butternut, vanilla, coconut, and key lime truffles. I am going to dip them into milk favorite! I am hoping to post some nice photos of the finished product tomorrow!
I split the cream batter up. A portion was flavored with Lorann Key Lime oil and green dye, another portion which is my favorite was flavored with Lorann Vanilla Butternut and walnuts were added, and the remaining portion is plain and being stored in the fridge until I use later.
Using a small cookie scoop, I scooped the flavored cream fondant centers on transferred onto wax paper and placed in the freezer until firm. Once the messy looking scoops of cream fondant were firm, I was able to roll them into neat balls.
I used belgian milk chocolate which I tempered by heating to 120 degrees, seeded the chocolate by adding chopped chocolate into the mixture and let the temperature come down to 85 degrees. I placed the bowl of chocolate in my oven which was heated to 200 degress for 30 seconds and the temperature came up to 87 degrees and I began to hand dip my flavored cream fondant truffle centers.
The Candymaking book I have encourages hand dipping as a preferred method, but they warn it takes practice. I decided to give it a shot. I also tried to give the truffles a signature on top as chocolatiers do. I ended up with a messy swirl, but again with practice I will eventually get the hang of it.
So here they are...
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Making Cream Fondant for Truffle Centers
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Truffle Centers
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Shaping into Uniform Balls
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Key Lime Truffles Hand Dipped Into Tempered Milk Chocolate
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Vanilla Butternut /Walnuts Hand Dipped Into Tempered Milk Chocolate
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Hand Dipped Truffles Into Tempered Milk Chocolate
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Feb. 27, 2011 5:35 am
I can't wait to see the finished product! You are an inspiration to a budding candymaker like me and you have a talent like I've never seen!
Feb. 27, 2011 5:56 am
Yum! Can't wait to see the pictures! Sounds like fun. Hope you have a great time creating!
Feb. 27, 2011 11:02 am
Thanks for the responses! I just added additional photos. I still have a long ways to go but I would love to be a chocolatier someday....and a great ice cream/frozen custard maker too! :)
Feb. 27, 2011 11:06 am
Oh, my! I can almost taste them! I take a dozen walnut please :) Did you make a video or will that be next? It looks like there is some work involved but lots of fun too! Very nice job! What the heck - make it 2 dozen - just ship 'em right to my thighs, will ya? Thanks!
Feb. 27, 2011 11:17 am
I am afraid to try something like that. I can make fudge - sometimes. You are really talented.
Feb. 27, 2011 11:19 am
You did such a great job! They look delicious. I want to try candy sometime but I haven't figured out the chocolate. Yum now I want a truffle :)
Feb. 27, 2011 11:31 am
Wow!!!Those look wonderful. You did a great job. I agree with "What's for dinner, Mom" except I would like a dozen key lime please.
Feb. 27, 2011 11:32 am
Hey What's For Dinner, Mom? No video with this, sometimes it is too labor intensive that I don't have time to move the camera around and such. Sometime I will figure it out because I would love to make videos of a process like this one. No worries, it is going to my thighs too so I am getting ready to go for a long bike ride now to work it off to make space for more. ;)
Feb. 27, 2011 11:45 am
These look fantastic. The key lime is beautiful. I think I might try to make a lemon with dark chocolate. Thanks so much for the sweet inspiration:)
Feb. 27, 2011 11:54 am
They're very pretty! I like to look at the pics...but I don't care for chocolate and I'm diabetic, so I'll probably never try anything like that, unless I'm fancying up some cupcakes!
Feb. 27, 2011 11:59 am
Lemon sounds great too! I have the oil for lemon and I wanted to make coconut but I am out of that oil right now. I have some plain cream fondant left so I am still deciding what I want to make with it. I still have more dipping to do later.
Feb. 27, 2011 12:46 pm
Great job! These look really nice! Can't wait to see how the ones with coconut will turn out, they are my favorite.
Feb. 27, 2011 1:22 pm
Those look great! Thanks for sharing. :)
Feb. 27, 2011 1:31 pm
Beautiful MSC! The candies are gorgeous, and could you ship me a dozen of those Key Lime Truffles?
Feb. 27, 2011 2:37 pm
Thanks for all of the kind responses! I went on a bike ride to work some of these off!
Feb. 28, 2011 8:48 am
What brand of chocolate do you use? I have used everything from Hershey's to Ghirardelli, but they don't ever taste the same as in the candy shops. Thanks!
Feb. 28, 2011 11:18 am
I am currently using 1 pound of milk chocolate from Trader Joes. It costs $4.99 and they have four different chocolates from chose fro mand they come in a large bar. I once used milk chocolate chips, but they often are not stored properly and can ruin the tempering process. I have used Ghiradelli, but I don't like the taste for dipping truffles. I sometimes use Guittard, but like you I have used just about all chocolates. I like the price and taste of Trader Joes the best.
Feb. 28, 2011 11:26 am
Everything looks beautiful! I especially love the key lime ones. You are so patient. Great job.
Feb. 28, 2011 1:00 pm
I just filmed a YouTube video of me hand-dipping the chocolates. I should have it up by the end of the afternoon!
Mar. 1, 2011 10:50 am
Great, Sweets... be sure to post the link!
Mar. 1, 2011 11:10 am
Mar. 2, 2011 5:26 am
OMIGOD! Your candies are beautiful AND delicious-looking. I want to do more candy, too, but I'm saving for a chocolate tempering machine --- I REALLY have no patience for doing it myself. Congratulations on your fabulous finished product!
Mar. 2, 2011 10:48 am
I bought a used tempering machine off Ebay a couple of years ago and never looked back. I could never get my tempered chocolate to work right, it was always streaky and lacked that snap of perfectly tempered chocolate. I feel everyone in each group of friends should own one weird appliance that the others can borrow!
Mar. 2, 2011 1:22 pm
Scratchbook, did you buy a Chocovision machine? I have been looking at them on eBay for the last year or two, just haven't taken the plunge yet. I am happy that I know how to temper chocolate on my own, but I would sure appreciate having a machine to do it for me from now on. I will eventually get one within the next year or so. Thanks for letting me know your experience with it!
Mar. 2, 2011 1:30 pm
I'm saving this blog...for when holiday time rolls around again! Last Christmas I learned to make my favorite candy, was super yummy, but my marzipan "fruits" were a little gnarly looking. Practice makes perfect!!! Yours are already so beautiful!!!
Mar. 2, 2011 2:05 pm
Hmm. . . I may have to take a look at that cookbook. They look beautiful. Good Job.
Mar. 2, 2011 2:13 pm
Your candies look beautiful. I've finally mastered the art of tempering good quality chocolate and would like to try my hand at fondant. There's a specialty store near my house that sells pre-made fondant for chocolate making, but I'd like to try it myself! I am definitely inspired now. Thanks!
Mar. 2, 2011 3:12 pm
oh, wow, sooo hungry to try all those now!! amazing!! Making fondant on your own lasts alot longer than store bought. My sister in law is a cake sculptris and she does buy store bought on occassion and then just play play play, then she wraps the unused in wax paper then seals in tupper ware for storage in fridge. good luck! have a blast!!
Mar. 2, 2011 4:11 pm
Great job,msc! They not only look amazing but i bet they're delicious too :) ....
Mar. 2, 2011 5:11 pm
Hey MSC - had a chance to check out the youtube vid! Nice job! I can see where that takes lots of practice! Looks like you got the hang of it - the finished candies looked so professional in the tin!
Mar. 2, 2011 7:21 pm
yum!!!!! I want some!!!I love your pics
Mar. 2, 2011 7:32 pm
Thanks for the responses everyone, I read each and every one of them. The cream fondant for candy center is different than fondant that you would cover a cake in.
Mar. 2, 2011 7:40 pm
Mar. 3, 2011 8:17 pm
Great job and I can vouch for that book. I have had if for over 10 years and it is EXCELLENT! Anyone wanting a good candy making book should consider this one. Lots of good information along with great recipes. Makes me want to pull mine out and make some candy for St Patrick's Day......hmmmmmm? What to make? ;) Thanks for sharing!
Mar. 4, 2011 6:06 am
Wow! Those sure look good. I don't think I'm brave enough for that kind of candy making!
Mar. 4, 2011 2:04 pm
Beautiful job! Very professional looking!!
Mar. 4, 2011 2:41 pm
They look amazing!
Mar. 4, 2011 3:21 pm
Thanks for all of the comments everyone! I still have many more of them to make, likely this weekend!
Mar. 4, 2011 9:28 pm
Wow...they look amazing MSC! I don't think I could ever have the patience or skill to do that, but admire those who do:-)
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About Me
I am a Southern California wife and mother of one. I am a simple person that enjoys home decor, baking, and spending time with my family. You can also find me on YouTube - House of Aqua:
My favorite things to cook
I enjoy making a variety of ice cream, cookies, cakes, and candies. In recent years I have branched out by making new dinner recipes and found that I enjoy the challenge.
My favorite family cooking traditions
I have a daughter that loves to help me bake. We spend Christmas Eve in the kitchen making special cookies for Santa together.
My cooking triumphs
I consider tempering chocolate and making caramels a triumph. You either get it right or your wrong!
My cooking tragedies
I failed several times at trying to make fondant centers for truffles. I decided to put my candymaking book away for a while!
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