Raspberry Cream Chocolates

Watch your loved ones' eyes sparkle

as they indulge in these sparkling

Raspberry Cream Chocolates.

These have been Mrs. Claus' favorite

for years.  She loves the tart of the

raspberry with the richness of the dark

chocolate.  You can dip with either

milk or dark chocolate but I prefer

dark with fruit centers.

Raspberry Cream Fondant

1 C. whipping cream

3 T. light corn syrup

3 C. sugar

1/8 tsp salt

Pinch of baking soda

12 oz. frozen raspberries, thawed, pureed and put

through a sieve

1/4 tsp. citric acid

1/3 C. marshmallow cream

In a large heavy saucepan place the cream, corn syrup

sugar, salt and baking soda. Bring to a boil, stirring

constantly.  Wash down the sides of the pan with

water using a pastry brush.  Cook until about 200

degrees then add the pureed and sieved raspberries.

Now it is really important to stir, scraping the bottom

of the pan as any seeds might stick to the bottom and

scorch.  Bring the mixture to 239 degrees.  Be sure

and check to see where your thermometer boils.  It

should boil at 212, but here at our high 

altitude it boils at 200 so I have to subtract 12

degrees.

When it reaches temperature, pour into a 9x13

inch pan.  Don't scrape the pan and place it in

the fridge without moving the pan much.  Let

the pan cool about 15 minutes, then check

the bottom of the pan.  It should just be

slightly warm when you start to stir. 

For some reason, this fondant takes longer

to turn than most.  After you have stirred it

about 20 minutes, just keeping the mass moving,

add the citric acid and the marshmallow cream.

It will eventually turn from stringy to like

a stiff frosting.  This time I gave up after

over an hour of stirring and left it in the

pan overnight and it had turned into the

frosting like mass in the morning.  

Form into patties, using a little flour on hands

and pan if needed to keep it from sticking.

Dip in tempered chocolate.  To learn how click here.

Decorate as desired.

We used edible sparkle dust.  

These need a few days to ripen, or for the 

centers to soften.  They will keep several weeks

or you can refrigerate them.

You do know that women need chocolate 

once a day don't you?!!  These fit the bill.

I have to tell you that I always refer to 

myself as Mrs. Claus and I bought a cute

hoodie this year that looks like a Mrs. Claus

and this weekend I called myself Mrs. Claus

and my 4 1/2 year old granddaughter said, "You

are not Mrs. Claus, Grandma, that's just a

costume!"  We all had a good laugh over that.

I will be posting these with 

Foodie Friday