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Flower Pot Cupcakes

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Flower Pot Cupcakes!!!


These cheery garden cupcakes have delicious raspberry cream filling

and fun flowers made of M& Ms!!!

HAPPY MOTHER’S DAY!!!!  This bit of cheer goes out especially to my mom this week.  I’m so far from home this year, that we will have to celebrate from a distance.

Aren’t these the cutest cupcakes ever?  I cannot take credit for the M&M flower idea, it was an idea I originally saw on a cute blog called Sara’s Shoebox.  She was copying the idea from a cookbook called “What’s New Cupcake“.  I do not own this cook book, but it is a sequel to one of my favorites, “Hello, Cupcake!”, by the same author.  In any case, Sara made hers with mini Oreos and I simply could not get mine to work with those..?  SO, I had seen marshmallows in pink lemonade flavor (who can walk by THAT without picking up a bag?) and I decided to use them instead.  They were a tiny bit too small, so I am going to recommend that you use full-size marshmallows for these.  I had to fiddle around with them awhile to get them to all stick.  I’m positive they will be easier on a full-size marshmallow!!

The cupcakes are an original though- I used a pink velvet cake mix, but you can use any flavor you like!  I filled them with a yummy raspberry cream and topped them with scoops of butter cream and either coconut or Oreos (um…I had a few of those left over from the flower attempt!)  Are you ready for a recipe for these???  Here you go: (printable version)

INGREDIENTS:

  • One boxed cake mix (in any flavor, with oil, water and eggs to make according to box)
  • One packet of Dream Whip
  • 1 cup of heavy whipping cream
  • 1/4 cup of berry jelly or jam
  • 2 sticks of salted butter (at room temp)
  • 2 sticks of unsalted butter (at room temp)
  • 3 cups of powdered sugar
  • 2 teaspoons of vanilla
  • 2 cups of shredded coconut (died green with food coloring) -OR- 2 cups of crushed Oreo Cookies
  • 24 pretzel sticks
  • Pastel M&Ms
  • 12 marshmallows
  • 1/2 cup of white Wilton’s candy melts

DIRECTIONS:

Flowers: I recommend making these ahead and storing them covered until you make your cupcakes.  They aren’t hard to make, but a little time consuming.

  • Take 12 marshmallows and cut them in half with clean kitchen scissors. Lay them on the counter with the cut side up to keep them from sticking to things.
  • Take a pretzel stick and wiggle it up into the side of each marshmallow.  
  • Melt candy melts in the microwave in 30 second increments, stirring between until completely melted and smooth.
  • The technique that worked best for me here was to lay my M&Ms out in a flower pattern (minus the center) on parchment paper, cover the sticky side of the marshmallow with candy melts and lay it (candy melt side down) on the flower until it dries.  Then I used a little of the candy melts to stick my center on.  Here’s some photos.

Flower Pot Cupcakes Flower Pot Cupcakes Flower Pot CupcakesFlower Pot Cupcakes

Just let those cute little flowers dry, and you are all set to make your cupcakes!

Cupcakes:

  • Make cake mix according to box and divide batter among 24 cupcake liners in muffin tins.
  • Bake according to box, remove from oven and cool completely.
  • Make filling by putting Dream whip powder and whipping cream in a bowl.  Mix on high until stiff peaks form.
  • Add jam or jelly and beat until well combined.  Place filling in a large zip top bag and keep refrigerated until use.
  • Core cooled cupcakes with a small knife or a cupcake corer.  I HIGHLY recommend the corer- it is super cheap and will save you time!
  • Cut a corner off the filling bag and squeeze filling into each cupcake.  
  • Place top of “core” that was removed back on top of cupcake.

Flower Pot Cupcakes Flower Pot Cupcakes Flower Pot Cupcakes

  • Make buttercream frosting by beating butters, powdered sugar and vanilla together in a large bowl on high until it is light and fluffy and smooth.
  • Use a scoop to place a mound of frosting on each cupcake.
  • Turn cupcake upside down in either coconut or crushed Oreo to coat the frosting.
  • Now pop a cute flower in, and you have an adorable treat for all sorts of occasions!!

 

Flower Pot Cupcakes!!!
My thoughts:  These brought smiles to so many faces!  I often share my blog creations with various families and organizations here on the Navajo Nation.  These went to the Easter party at the Senior Citizen Center here.  I got many hugs and thank yous (Ahéhee’)
 from the recipients.  I also got to watch almost 100 seniors literally running to a huge Easter egg hunt!  So fun!!!

Happy Easter!!On a recipe note:  These are little time consuming, but so worth the effort!  I made my flowers ahead and I was glad I did.  I really hope you enjoy these!

And to the best mom ever: a bouquet of M&M flowers!  I love you!!!!  ~r

M&M flower bouquet!!!
Other recipe ideas for Mother’s day:

Creamy cheesecake with sour cream toppingEspresso Cookies!!!Strawberry Lemonade Cupcakes!!!! Brownie Oreo Cookie Cup

Coconut Brownie Cups

Coconut Brownie CupsThese moist little brownie cups have a layer of creamy coconut and a yummy fudge topping.  Beautiful and easy to make, these are sure to impress!

I’m addicted to coconut.  I really do love it in everything.  Have you seen the coconut Oreos? The coconut M&Ms?  The coconut Hershey kisses?  Yeah….there’s no better flavor in my book!  That said, if you hate coconut (as many of my friends do), these little brownie cups can be made with other flavorings.  I’ve made them with mint, maple and raspberry flavorings and all of them are delicious!  You can add a little food coloring to make them pretty too.  This is a really fun, easy and versatile recipe- and I think you are going to love it!!Coconut Brownie Cups!!!

Here’s the recipe, it makes 24 cups: (printable version)

Brownie:

  • 1cup butter
  • 2 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1 cup milk

Coconut filling:

  • 5 cups powdered sugar
  • 8 tablespoons melted butter
  • 2 teaspoons coconut extract
  • 1/2 cup shredded coconut

Chocolate Topping:

  • 12oz. semi-sweet chocolate chips
  • 12 tablespoons butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spoon evenly into 24 cupcake liners in a cupcake tin.
  • Bake at 350 degrees for 10-12 minutes (don’t over bake- they will start to pull away from the liner)
  • Cool.  

Coconut Filling:

  • Add melted butter to sugar and extract.
  • Mix well, using water to bring it to a thick but spreadable consistency.
  • Add coconut and blend well.
  • Scoop filling into a large zip top bag fitting with a large round tip and pipe filling over the top of each brownie.
Coconut Cup Filling
Chocolate Topping:
  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pipe over coconut filling and spread evenly over top
  • Chill until top layer is hard and use any extra topping to pipe fine lines on the top if desired~ be creative!!
  • Enjoy!!

Coconut Brownie Cup!My thoughts:  These are one of my favorite go-to recipes.  I love how beautiful they are and I love the versatility of the flavors.  These are SO perfect for showers and parties.  You can even color the fillings to match school, team or wedding colors.  Very fun!  I hope you enjoy them!!!  ~r

Other fun and colorful recipes:
Rainbow Cake RollPolka Dot Cake!!!Tie-Dye Cake with Blue Raspberry Frosting!Confetti Cake Filled with Candy

 

Coconut Cupcakes

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Coconut Cupcakes!!

These coconut cupcakes are infused with coconut cream and topped with smooth coconut buttercream frosting….YUM!!!

Coconut Cupcakes!!!

Coconut is one of my very favorite flavors.  So many people dislike it and I just can’t understand!!  Starbucks used to have the most amazing coconut mochas– discontinued due to lack of interest.  Recently, Cheesecake Factory discontinued my favorite cheesecake- coconut cream pie.  What is this world coming to?

If you like coconut, you will enjoy these cupcakes so much- they are positively bursting with coconut flavor.  Honestly, they are my new favorite cupcake, followed closely by cookie dough cupcakes.  If you don’t like coconut you should make cookie dough cupcakes.  You need cupcakes today.

Yum…..

Coconut Cupcakes!!!

Here’s how to make them: (printable recipe)

INGREDIENTS: (makes 12 cupcakes)

Cupcakes

  • 1 ¼ cups of cake flour
  • 1/2 cup of sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter at room temperature
  • 3 egg whites and ½ egg yolk at room temp
  • 1 teaspoon clear vanilla extract
  • 1 teaspoon coconut extract
  • 1/3 cup cream of coconut (plus a little to brush on top)
  • 2 teaspoon water

Coconut Buttercream Icing:

  • 2 sticks (1 cup) of butter at room temperature.
  • 2 cups powdered sugar
  • 3 teaspoons coconut extract
  • 1/2 cup shredded coconut
  • White food coloring gel.

DIRECTIONS:

Cupcakes:

  • Preheat oven to 325F
  • Add flour, sugar, baking powder and salt to a large mixing bowl and using an electric mixer combine these dry ingredients well.
  • Cut (room temp!) butter into 1 tbs pieces.
  • Add these pieces one at a time to dry ingredients while blending on low speed.
  • Mix until butter pieces are separated into small bits (no bigger than pea-sized)
  • In a smaller bowl, whisk together the rest of ingredients.
  • Slowly add half of liquid mixture to dry, while mixing on medium.  Mix until completely combined.
  • Slowly add the rest of the liquid and mix on high for about a minute until well combined.
  • Divide batter into 12 cupcake liners in a cupcake tin.
  • Bake for 15-18 minutes until a toothpick inserted into middle comes out clean.
  • Allow cupcakes to cool in pan for about 5 minutes before transferring to a wire rack to cool completely.
  • Poke holes into tops of each cupcake and use a pastry brush to brush coconut cream on top of each cupcake.
  • Allow coconut cream to soak in while you make icing.

Coconut cupcakes!!

Icing:

  • Add all ingredients except shredded coconut into a mixing bowl and combine with a mixer on low.  Then whip on high until light and fluffy.
  • Frosting will be an off-white color because of the butter.  To make it more “coconut” colored you can add white food coloring gel to your desired shade of white.
  • Add shredded coconut and blend well.
  • Scoop icing on top of each cupcake using a cookie scoop.  Evenly divide icing among the 12 cupcakes.
  • Press coconut on top and sides of entire scoop of frosting.
  • Enjoy!

Coconut Cupcakes!!!

My thoughts:  There are so many fun little cupcake stores out there.  I’ve been trying them out and picking my favorites.  I’ve come to the conclusion that made-from-scratch cupcakes have more potential than boxed mixes.  Potential for both good and bad.  I’ve had some terrible cupcakes and some absolutely heavenly ones.  I’ve decided that I need to be brave and venture into developing my own from-scratch recipes for cupcakes.  This was my 1st attempt and I was really excited they turned out well!  If you need a QUICK coconut cupcake recipe, use a white cake mix with some coconut flavoring and this coconut buttercream.  Here’s to new adventures in life!  Enjoy!!  ~r

Coconut Cupcakes!!!
Love cupcakes?  Try one of our four most-viewed recipes!

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Coconut Caramel Cupcakes

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Caramel Coconut Cupcakes
Half-n-half coconut and caramel cupcakes topped with coconut buttercream and melted caramel sauce…yum…!

I was in the baking aisle of my grocery store the other day (of course!) and I saw these:

Cupcake DividerI was understandably intrigued….two flavors in one cupcake….?  This has to be better than just one lonely flavor…..?  Plus they weren’t very expensive.  I had to try them!  So I stood in front of the cake mixes pondering the possibilities… caramel sounded good…but with what?  Coconut!!!  Like those yummy Girl Scout cookies….

I grabbed two cake mixes, some caramels and some coconut.  Ready to go.  Note the two cake mixes.  If you want two flavors you need two mixes, which means that this recipe makes a TON of cupcakes.  48 to be exact.  I made 24 full size cupcakes and then used the rest of the batter making minis for a different recipe idea.  You could make the full 48 and freeze half without the toppings too- just thaw and frost when you need them!

Here’s the recipe.  Makes and frosts 48 cupcakes. (printer-friendly recipe)

INGREDIENTS:

  • 1 boxed caramel cake mix (with water, oil and eggs to make according to package)
  • 1 boxed white cake mix (with water, oil and eggs to make according to package)
  • 1 cup shredded coconut (divided)
  • 4 teaspoons of coconut flavoring (divided)
  • 32 Kraft caramel candies (unwrapped)
  • 1 (14 oz) can of sweetened condensed milk
  • 2 1/2 sticks (1 1/4 cups) salted butter (divided)
  • 2 sticks (1 cup) unsalted butter
  • 3 cups powdered sugar

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Make both cake mixes according to box instructions
  • Add 3/4 cup of shredded coconut to the white cake mix along with 2 teaspoons of the coconut flavoring.  Mix well.
  • Place the rest of the shredded coconut on a small cookie sheet in oven for 10-12 minutes until toasted and browned.  Set aside to cool and use for topping at the end.
  • Place cupcake liners in a cupcake pan and set batter dividers into center of cups. (get 12….I got 6 and it took longer than I wanted it to!!)
  • Gently spoon batter on each side of divider and tap pan to settle batter into bottom of cup.

Cupcake batter divider!

  • Once batter is evenly spooned in on both sides, just pull divider straight up and out, leaving a half caramel/ half coconut cupcake!  (so fun!!!)
  • Bake at 350F degrees according to times on boxed mix, until a toothpick inserted in the center comes out clean.

While cupcakes are baking, make your caramel sauce:

  • Place 32 Kraft caramels, sweetened condensed milk and 1/4 c. (1/2 stick) of salted butter into a saucepan and heat it on high, stirring constantly, until melted and smooth (takes about 5-6 minutes).  Set aside.
  • Make buttercream frosting by adding 2 sticks of salted butter, 2 sticks of unsalted butter, powdered sugar and remaining 2 teaspoons of coconut flavoring to a large mixing bowl and beating it until it is light and fluffy.
  • Cool cupcakes completely.
  • Mix caramel sauce (reheat a bit if it has started to harden) and dip the tops of each cupcake in the sauce.

Dipping cupcakes in caramel

  • Allow caramel sauce to harden and cool completely (or it will melt your buttercream!)
  • Place coconut buttercream in a large zip top bag that has been fitted with a piping tip in one corner.
  • Pipe frosting over top of each cupcake.
  • Sprinkle toasted coconut on top.
  • Drizzle with any remaining caramel sauce you have left….and enjoy!!!


Coconut Caramel Cupcakes!My thoughts:  Loved these cupcakes…so flavorful and fun!  The two-flavor center got lots of “wow”s and that caramel topping…yum….!  I would get 12 of the batter dividers.  It was just inconvenient to need to wash and dry them half way through.  I’m excited to try other color and flavor combinations now.  Super fun for school colors or sports team cupcakes (go Packers!!).  Hope you are inspired to try these.  I think you will really love them!  Enjoy!!!! ~r

Coconut Caramel Cupcakes

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Butter beer cupcakesMint Creme Brownie CupsBubble Gum Cupcakes!Dark Chocolate Ganache Cupcakes

Frosty Almond Joy Cups

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Frosty Almond Joy Cups!These adorable frozen cups are layered with chocolate, coconut and almonds.  A new twist on some favorite flavors!!  These use a mini cheesecake pan that is SO much fun, but if you want, you can make these in muffin tins lined with cupcake papers instead.  This recipe makes 12 frozen cups.

INGREDIENTS:

  • 1 1/2 c. of crushed Oreo cookies
  • 1/2 c. semi-sweet chocolate chips
  • 1/4 c. whipping cream
  • About 2 cups of shredded, sweetened coconut
  • About 1 cup of slivered almonds
  • 1 1/2 c. cold milk
  • 1 box (4 servings, 3.9 oz) instant coconut pudding
  • 1 (8 oz) container of Cool Whip (thawed in fridge)
  • 1/4 c. Wilton’s Candy Melts (to drizzle on top as decoration)

DIRECTIONS

  • Crush Oreos into fine crumbs. (I love my KitchenAid food chopper for this job!)
  • Prepare mini cheesecake pan by placing disks into the bottom of each cup.
  • Evenly divide crust mixture into all 12 cups (I used a Mini Tart Shaper to press crumbs firmly into the bottom of each cup).
  • Place semi-sweet chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.
  • Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.
  • Sprinkle about a tablespoon of coconut and slivered almonds into each cup

Almond Joy How-to

  • Mix cold milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping).
  • Spoon filling into a large zip top bag (and ZIP it or you might have a mess!)  Clip a corner off and pipe pudding into each cup evenly.  Try to pipe it in between the coconut and almonds so that the whole cup is filled.  I did have a little left over (which was really tasty straight out of the bag!)
  • Use a knife to smooth the tops level with the top of the pan.
  • Freeze for at least a couple of hours.
  • Allow the pan to warm just a bit before popping each dessert cup out.  Poke a finger up through the hole in the bottom of the pan and grab that Almond Joy cup by its crust.  Remove the disk from the bottom and you are ready to add topping. 
  • For topping, I just piped a little bit of the left over Cool Whip on each dessert using a decorating tip.  Then I topped it off with a little melted chocolate (Wilton’s candy melts) and a whole almond with some coconut.  You could decorate yours however you want!
  • Serve cold right away– or put them in a sealed container and freeze until you are ready to serve.

Frozen Almond Joy Cups!!My thoughts:  I love Almond Joy candy bars…I love Oreos and anything frozen….so I love these!  These were inspired by an earlier recipe, Frosty S’mores Cups.  I ran across coconut pudding in the store the other day and the wheels started turning.  I think it turned out perfectly– it’s like a coconut cream pie with Almond Joy bars mixed in. mmmmm…….!  I hope you enjoy these little treats!  

Almond Joy cups!
Do you like coconut?  We LOVE it here at Easybaked!  Click on a picture to see other recipes with this yummy ingredient:

Caramel Coconut Creme CupsCoconut Cheesecake BonbonCreamy Coconut CheesecakeLemon Drop Cookies with Coconut

German Chocolate Pie

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German Chocolate Pie This rich chocolate pie is filled with creamy chocolate and coconut, and it is SO easy to make!

My apologies to those of you who have commented or asked questions here in the past few weeks~  the holidays got the better of me this year.  I got terribly sick on Christmas day and my sweet little Casper got sick a week later.  We are both still recovering, but SO much better!  As one of my friends said, “You can tell she’s really sick when she doesn’t even want to bake!”

Poor Casper in his cone of shame!

Poor Casper in his cone of shame!

This recipe just couldn’t be easier, and easy is what I needed this week!  Our family likes to eat at a wonderful Amish restaurant called Das Dutchmen Essenhaus and they have a german chocolate pie there that is AMAZING.  It is by far my favorite pie.  I’ve been looking for recipes that come close to recreating this pie and so far I’ve had no luck duplicating it.  This recipe is worth noting though, as it is easy and really yummy.  It is sooooo rich- serve it with ice cream or whipped topping, and in small slices.

(this slice is too big!!!)

(this slice is too big!!!)

INGREDIENTS: (recipe taken from here)

  • 1 8-ounce package Baker’s semi-sweet chocolate
  • 1/4 cup butter or margarine
  • 1 13-ounce can sweetened condensed milk
  • 1-1/3 cups  shredded coconut
  • 3 eggs, slightly beaten
  • 1/2 cup sugar
  • 1 9-inch unbaked pie shell (you’ll need a deep-dish)
  • whipped cream or ice cream (optional, but this is so rich, you’ll need it)

DIRECTIONS:

  • Preheat oven to 400F degrees.
  • In a saucepan, melt chocolate and butter over medium heat.
  • Add sweetened condensed milk, coconut, eggs and sugar. Stir until blended.
  • Pour into unbaked pie shell (I used a frozen one, and the filling came all the way up to the top!)
  • Set pie on a cookie sheet and bake in a preheated 400 deg oven for 30 -40min.
  • Cool or serve warm with a dollop of whipped cream or ice-cream.
  • Store in refrigerator.


Das Dutchmen Essenhaus German Chocolate Pie German Chocolate Pie!

My thoughts:  A simple and delicious dessert, this is a great “need something at the last minute” recipe to have on hand.  Enjoy!!!! ~r

German Chocolate Pie!Other pie recipes you might enjoy from Easybaked: (click on the image to be taken to the recipe)

Peanut butter pieFruit Loop Pie!Blackberry Tart!Chocolate Pecan Tart

Opera Creams

Opera Cream Candy These cream-filled chocolates are so smooth and rich you won’t be able to stop at just one!

I work in a genetics lab.  Every year at Christmas my co-worker Gail brings in the most wonderful candy I’ve ever eaten.  Every year I ask for the recipe and she smiles and says that she can give me the recipe but that I’d need to visit and learn the recipe from her.  Now that I’ve made it, I understand.  This is not a typical Easybaked recipe, it’s very involved.  It’s fun and challenging and oh- soooo worth the effort though!

Gail recently retired and about a week ago I visited her in her kitchen to learn how to make opera creams.

This is a recipe passed down to her from her mom, who had all kinds of thoughts about the making of this candy.  My favorite was that the recipe works best on sunny days and if it’s raining you might as well just wait to make it another day.  We had a beautiful sunny December day to make our candy on, so I’m sure she would have approved.

Lets start with the recipe– that’s the easy part.  I’m going to post it twice– once with pictures and videos and once just straight so you can read it easier.

Gail's moms recipe card

INGREDIENTS:

  • 4 c. sugar
  • 2 c. heavy cream
  • 1/8 t. cream of tartar
  • 2 T light corn syrup
  • 1 1/2 t. vanilla
  • 1 t butter
  • 1/4 t. salt
  • Chocolate (of your choice) for dipping- we used tempered dark chocolate bits

DIRECTIONS:

  • Put sugar, cream, cream of tartar and corn syrup into a large saucepan and mix well.
  • Use a pastry brush and a little water to brush all of mixture down the sides of the pan to remove any sugar stuck to the sides.

Use a pastry brush to brush water down sides of panGail and her moms candy thermometer

  • Cover pan and bring to a boil.
  • When boiling, uncover and clip a candy thermometer to the side of the pan.
  • Bring mixture to 240F degrees
  • (While you are waiting for this to come to temp, butter the bottom and sides of a shallow glass or ceramic dish.)

Bring to 240F degreesDon't stir!!!

  • Remove from stove and add salt, butter and vanilla– do not stir!
  • Pour mixture into buttered dish (don’t use plastic!) and allow this to cool completely (we put it on the back porch where it was cool and this took 2 hours)
  • Spoon cooled mixture onto clean countertop (it will be like a very sticky caramel)

Pour into a non-plastic dishCooled mixtureKnead into a soft cream

  • Work with hands until firm and creamy- it takes 20-30 minutes and this is pure craziness….here are the stages to expect:
  1. sticky caramel- fairly firm
  2. slimy/ buttery texture– almost like its falling apart
  3. sticky but workable
  4. so sticky that you literally cannot move your fingers and you are sure you will have to get the mixture surgically removed.
  5. no longer sticky- but like playdough with little crumbs falling off at the edges…keep kneading!
  6. Finally creamy and smooth- kneads together in one beautiful dough- like ball.

I filmed Gail as she went through this process.  Click HERE to see the near-miraculous transformation from sticky to creamy smooth!

  • Place this ball of filling in a dish, cover with a damp towel and refrigerate for 2 days….yes. TWO DAYS.
  • Bring cream filling back to room temp and roll into balls.

Roll into ballsDip into chocolate...

  • Dip into melted chocolate and cool.
  • You can mix nuts or coconut into the cream if you like, or just leave them plain.


Opera Cream CandyMy thoughts: amazingly yummy.  The cream is just like no other candy I’ve tried.  It is worth every bit if the effort it took us to make these.  I found myself cringing as people popped them whole into their mouths though…I kept thinking, “SAVOR those!!!  You’ve no idea how hard I worked on them!!!”  So hard, in fact that I took a two hour nap when I got home!

Opera cream CandyNow for the recipe in an easy-to-read format:

INGREDIENTS:

  • 4 c. sugar
  • 2 c. heavy cream
  • 1/8 t. cream of tartar
  • 2 T light corn syrup
  • 1 1/2 t. vanilla
  • 1 t butter
  • 1/4 t. salt
  • Chocolate (of your choice) for dipping- we used dark tempered chocolate bits

DIRECTIONS:

  • Put sugar, cream, cream of tartar and corn syrup to a large saucepan and mix well.
  • Use a pastry brush and a little water to brush all of mixture down the sides of the pan to remove any sugar stuck to the sides.
  • Cover pan and bring to a boil.
  • When boiling, uncover and clip a candy thermometer to the side of the pan.
  • Bring mixture to 240F degrees
  • (While you are waiting for this to come to temp, butter the bottom and sides of a shallow glass or ceramic dish.)
  • Remove from stove and add butter and vanilla– do not stir!
  • Pour mixture into buttered dish (don’t use plastic!) and allow this to cool completely (we put it on the back porch where it was cool and this took 2 hours)
  • Spoon cooled mixture onto clean countertop (it will be like a very sticky caramel)
  • Work with hands until firm and creamy.
  • Place this ball of filling in a dish, cover with a damp towel and refrigerate for 2 days.
  • Bring cream filling to room temp and roll into balls.
  • Dip into melted chocolate and cool.
  • You can mix nuts or coconut into the cream if you like, or just leave them plain.

Opera Cream Candy

A huge “thank-you” to Gail for spending so much time teaching me her family recipe!  We had such a fun day together cooking AND trying lime phosphates while we waited for candy to cool!

Having fun while the candy cools!

Enjoy!!!!!  ~r

Other (easier!) Christmas recipe ideas from Easybaked~ Click on the image to be taken to the recipe:

Chocolate molten lava cupcakesCake balls filled with cream cheese frostingChocolate bonbonsHot Chocolate Pops!

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