Raspberry Cream Candies

 

1 cup sugar

3/4 cup heavy whipping cream

1 T light corn syrup

1 t unsalted butter

1 T framboise

36 raspberries, divided

powder sugar

12 oz. bittersweet or semisweet chocolate, chopped

[how to make]

*Generously butter small metal bowl.

*Stir sugar, cream, and corn syrup in heagy saucepan pver medium heat until sugar dissolves.

*Attach clip-on candy thermometer to side of pan.

*Increase heat to medium-high and stir until candy thermometer registers 234 degrees, about 10 minutes.

*Pour mixture into prepared bowl.

*Add 1 t butter to bowl (do not stir).

*Set bowl over larger bowl filled with ice water. Let stand 5 minutes.

*Fold firm outside edges of micxture into center. Cool to lukewarm.

*Transger mixture to processor.

*Add franboise and blend until mixture is creamy and no longer glossy, 3 to 5 minutes.

*Freeze until firm enough to shape, about 30 minutes.

*Use 2 baking sheets with waxed paper.

*Spoon cream mixture by teaspoonfuls onto 1 prepared sheet, forming 18 mounds.

*Set 1 raspberry atop each.

*Cover each with another teaspoon of cream mixture.

*Using fingers seal raspberries completely with cream mixture.

*Freeze until almost firm, about 20 minutes.

*Using hands dusted with powdered sugar to prevent sticking, gently roll each mound into ball.

*Return canies to same sheet.

*Freeze until firm, about 4 hours.

*Melt chocolate in top of double boiler over barely simmering water, stirring frequently, until candy thermometer registers 115 degrees.

*Remove from over water.

*Wroking quickly, submerge 1 cream ball in chocolate.

*Using dinner fork, lift out ball.

*Tap bottom of form on sides of pan, allowing excess chocolate to drip back into pan.

*Using small sharp knife, push ball off fork and onto second prepared sheet.

*Top with 1 raspberry.

*Repeat with remaining cream balls, setting double boiler over hot water occasionally to rewarm chocolagte to 115 degrees as needed.

*Refrigerate until chocolate is set, about 1 hour.

*Transfer candies to paper cany cups.

(Refrigerate in airtight container. Let stand 20 minutes at room temperature before serving.)

-makes 18-

Note: I found this recipe in "bon appetit desserts".