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https://makingchocolatecandytips.com

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LINKS TO THIS WEBSITE

oxlingac.wordpress.com oxlingac.wordpress.com

Cherry Cordials | Oxling's Alcoholic chocolates & treats

https://oxlingac.wordpress.com/2010/04/17/cherry-cordials

Oxling's Alcoholic chocolates and treats. Recipes, tips and photos of my hobby. 1 jar (10 oz) maraschino cherry. 5 cup (1-1/4 lb) dry fondant. 3/4 cup cherry brandy or amaretto. 2-1/2 lbs dark chocolate. Step 1: prep cherries. Pour cherry juice from the jar, cut cherries into quarters and place back into the jar, refill with desired liquor till cherries are covered. Set in the fridge for at least a week to allow pieces to absorb the liquor. Step 2: prep Cordial sauce. Step 3: assemble the candies. You ar...

oxlingac.wordpress.com oxlingac.wordpress.com

Mint Chocolate Truffles | Oxling's Alcoholic chocolates & treats

https://oxlingac.wordpress.com/2010/04/17/mint-chocolate-truffles

Oxling's Alcoholic chocolates and treats. Recipes, tips and photos of my hobby. 1/2 cup Bailey’s. 1/2 lb mint chocolate. 2-1/2 lbs dark chocolate. Step 1: prep Truffle filling. Warm the Bailey’s in a sauce pan on low. Add 1/2 lb mint chocolate, stir till all chocolate is melted and mixture is smooth. Transfer to a squeeze bottle and set aside to cool. May need to microwave for 20 seconds or keep in warm water for smoother use in the squeeze bottle. Step 2: assemble the candies. To TrackBack this entry is:.

oxlingac.wordpress.com oxlingac.wordpress.com

Coconut Creams | Oxling's Alcoholic chocolates & treats

https://oxlingac.wordpress.com/2010/04/17/coconut-creams

Oxling's Alcoholic chocolates and treats. Recipes, tips and photos of my hobby. 2-1/2 lbs dark chocolate. 6 cup (1-1/2 lbs) dry fondant. 2 cups (1/4 lb) dry coconut. 3/4 cup coconut rum. Step 1: prep Coconut cream sauce. Put 3/4 cup of coconut rum in a med. Mixing bowl. Using a wire whisk add the coconut and then start adding fondant to the bowl till you reach a consistency of toothpaste. Transfer to a squeeze bottle and set aside. Step 2: assemble the candies. Follow the Candy Making Process.

oxlingac.wordpress.com oxlingac.wordpress.com

Caramel Chocolate Truffles | Oxling's Alcoholic chocolates & treats

https://oxlingac.wordpress.com/2010/04/17/caramel-chocolate-truffles

Oxling's Alcoholic chocolates and treats. Recipes, tips and photos of my hobby. 1/2 cup Bailey’s. 3 tbsp Bailey’s. 1/2 lb dark chocolate. 2-1/2 lbs dark chocolate. Step 1: prep Truffle filling. Warm the 1/2 cup Bailey’s in a sauce pan on low. Add 1/2 lb dark chocolate, stir till all chocolate is melted and mixture is smooth. Transfer to a squeeze bottle and set aside to cool. May need to microwave for 20 seconds or keep in warm water for smoother use in the squeeze bottle. Step 2: prep caramel creme.

oxlingac.wordpress.com oxlingac.wordpress.com

Candy Making Process | Oxling's Alcoholic chocolates & treats

https://oxlingac.wordpress.com/2010/04/17/candy-making-process

Oxling's Alcoholic chocolates and treats. Recipes, tips and photos of my hobby. Prep work. Stick molds you will be using in the freezer, and put any liquid fillings in a squeeze bottle for clean and controlled usage. Have a small sauce pan with 1 inch of water in the bottom set on low to stage bottles with melted chocolate so chocolate does not set in the bottle between molds. 1melt chocolate in a double boiler (Dark 114-118F, Semi-Sweet or Milk 105-113F, White 98-110F). 11freeze till chocolate hardens.

oxlingac.wordpress.com oxlingac.wordpress.com

Tequila Rose Truffles | Oxling's Alcoholic chocolates & treats

https://oxlingac.wordpress.com/2010/04/17/tequila-rose-truffles

Oxling's Alcoholic chocolates and treats. Recipes, tips and photos of my hobby. 1/2 cup Tequila Rose. 1/2 lb white chocolate. 2-1/2 lbs dark chocolate. Step 1: prep Truffle filling. Warm the Tequila Rose in a sauce pan on low. Add 1/2 lb white chocolate, stir till all chocolate is melted and mixture is smooth. Transfer to a squeeze bottle and set aside to cool. May need to microwave for 20 seconds or keep in warm water for smoother use in the squeeze bottle. Step 2: assemble the candies.

oxlingac.wordpress.com oxlingac.wordpress.com

April | 2010 | Oxling's Alcoholic chocolates & treats

https://oxlingac.wordpress.com/2010/04

Oxling's Alcoholic chocolates and treats. Recipes, tips and photos of my hobby. 2-1/2 lbs dark chocolate. 6 cup (1-1/2 lbs) dry fondant. 2 cups (1/4 lb) dry coconut. 3/4 cup coconut rum. Step 1: prep Coconut cream sauce. Put 3/4 cup of coconut rum in a med. Mixing bowl. Using a wire whisk add the coconut and then start adding fondant to the bowl till you reach a consistency of toothpaste. Transfer to a squeeze bottle and set aside. Step 2: assemble the candies. Follow the Candy Making Process. 1/2 lb min...

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makingchocolatecandytips.com - Registered at Namecheap.com

This domain is registered at Namecheap. This domain was recently registered at Namecheap. Please check back later! This domain is registered at Namecheap. This domain was recently registered at Namecheap. Please check back later! The Sponsored Listings displayed above are served automatically by a third party. Neither Parkingcrew nor the domain owner maintain any relationship with the advertisers.

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