CANDY CREMES
Creme Center Base
- 2 lbs. Driven (dry fondant)
- 1/2 lb. Butter
- 1 can Eagle brand milk
Mix ingredients and refrigerate 48 hours. Let stand at room temperature to use. Each batch is equivalent to four and one half cups and will make approximately 192 cremes. (The amount we make requires four batches.)
Creme Filling
- 3 cups creme center base
- 4 oz. (desired flavor) Fruito
- Strawberry
- Cherry
- Orange
- Lemon
- Pineapple
- or 2-3 tsp. Fudge-Supreme base
Mix room temperature creme base and Fruito thoroughly in mixer. Will make approximately 128 cremes.
Cremes
Brush two layers of melted chocolate into chocolate creme molds. Allow to solidify in refrigerator between coats. Use plastic icing decorating bag to add creme filling to mold. Place bottom on chocolate using a teaspoon to ladle melted chocolate. Refrigerate until solid.