Best Liisas Cream Candies Recipes

CHOCOLATE IRISH CREAM CANDIES

Steps:

• Turn the heating pad covered with a kitchen towel onto high heat.
• In a small saucepan, scald the heavy whipping cream. Remove from the heat and add the white chocolate. Stir until all of the chocolate is melted and then add the Irish cream liqueur and stir again. Pour into a piping bag and lay on the heating pad to keep warm.
• In a microwave-safe container, melt the dark chocolate on high in 30 second increments, stirring in between until the chocolate is completely melted. Pour the chocolate into the candy molds to coat and tip over to drain off the excess chocolate to create a chocolate shell. Place the molds in the freezer for 2 minutes to harden. Remove the molds from the freezer and fill just shy of the top with the white chocolate-Irish cream mixture. Reheat the left over dark chocolate in the microwave until melted and place in a piping bag. Pipe the dark chocolate over the top of the mold and shake or tap to level. Place the molds back into the freezer for 3 minutes. Turn over onto wax paper and pop out the candies from their molds. Store at room temperature.

LIISA'S CREAM CANDIES

Steps:

• Tools to prepare: 1. Small dish for cold water 2. Heat resistant dish 3. Baking paper 4. Kettle leaving ⅔ of empty space or more (the mixture will froth a lot at the beginning)
• Preparation: 1. Line the heat resistant dish with baking paper. Rub the canola oil on it evenly, creating a stick proof paper which makes lifting the caramel bar on the cutting board easier. 2. Add the butter in the kettle and melt it. Take the kettle off the stove, add the cocoa powder and mix it even. 3. Add the cream, then the sugar and return the kettle on the stove. The color will be grayish in the point but it will change as the mix is ready. When it starts to boil lower the heat to medium high as long as it still froths and bubbles but doesn't boil over. 4. Keep boiling the candy slowly and patiently without a lid and mix it evenly from bottom to the top every once in a while so it won't burn. This might take a while as the water evaporates, from 30 to 45 minutes depending on the size of serving. 5. Keep the cold water dish near as you test the readiness of the candy. Drop a little bit in it to see how it solidifies. If you like you can stop the boiling after the frothing stop and you'll get a caramel sauce. 6. If you want the caramel as solid then keep boiling and stirring until the most of the water has evaporated. Then you can see that it's bubbling slowly with glossy peaks and keeps a shape a bit longer when stirred. It should also harden firm in the cold water.
• Pour the candy on the paper and let it cool for a moment until it's still warm but not hot. Cut the solidified candy in the way you prefer. The candies can be served immediately but they also keep very well.

CREAM CHEESE MINTS

Steps:

• In a large bowl, combine cream cheese, butter, and confectioner's sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white.
• Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners' sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.

VANILLA CREAM FILLED CARAMELS BULL'S EYE COPYCAT (GLUTEN-FREE)

Steps:

• Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
• Combine the cream and condensed milk in a small saucepan and place the saucepan on a burner set to the lowest heat setting. Do not allow to boil, just keep warm.
• In a medium-large saucepan combine the corn syrup, water, and granulated sugar over medium-high heat.
• Stir the candy until the sugar dissolves, then use a wet pastry brush to wash down the sides of the pan to prevent sugar crystals from forming and making the candy grainy.
• Insert a candy thermometer and reduce the heat to medium. Allow the mixture to come to a boil and cook until the thermometer reads 250°F.
• Add the softened butter and the warm milk-cream mixture. The temperature should decrease about 30°F.
• Continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244F, and the caramel is a beautiful dark golden brown.
• Remove the caramel from the heat and immediately pour into the prepared pan. Do not scrape candy from the bottom of the saucepan. Allow the candy to sit overnight to set up and develop a smooth, silky texture.
• When you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.
• Cream Filling:.
• Dissolve unflavored gelatin in cold water.
• Set in heat proof cup in pan; Simmer until clear.
• Let cool.
• Cream together shortening, powdered sugar, and vanilla.
• Add cooled gelatin and beat for 10 minutes.
• Here comes the time consuming part. Cut a large amount of wax paper rectangles. Try around 3" x 3", adjusting once you get the hang of it.
• Take a small piece of caramel, about half of a cubic inch, work into a doughnut shape.
• Take a small amount of cream filling, about the size of .5" diameter sphere, and press into center of caramel. Dust caramel with powdered sugar. This will prevent the caramel from sticking to the paper and your hands.
• Shape the caramel into a less flat figure and place into center of wax paper square. Wrap paper around caramel.
• It will take you a few tries to get the technique down. Don't worry about less than perfectly shaped caramels, just eat them! (My stomach hurt after making these, heh).
• I ended up with 105 caramels and used about 4/5 of the cream filling. It took me 2.5 hours alone to wrap all of them. I'd recommend enlisting some help.