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Eagle Brand Chocolate Box




Source of Recipe


Eagle Brand®


List of Ingredients




1 can (300 mL) Regular Eagle Brand®
1 tbsp (15 mL) peppermint extract* [see other flavourings & fillings below]
6 cups (1.5 L) icing sugar
1½ lbs (680 g) dark or semi-sweet baking chocolate, melted



Recipe



1. Combine Eagle Brand, icing sugar and filling* of choice; beating on low speed until smooth and well blended. Chill 1 hour.
2. Shape fondant mixture into 3/4-inch (1.5 cm) balls. **
3. Resting on the tines of a fork or dipping tool, dip each ball into warm melted chocolate mixture (draw fork lightly across rim of pan to remove excess coating). Invert onto parchment paper-lined baking sheets; let stand until firm. Store covered at room temperature for up to 7 days.
4. Variations: Substitute straight across, or divide your fondant into 4 parts and make 4 different flavours. Below find the proper amounts for a full recipe or for a quarter.
5. Peppermint: 1 tbsp (15 mL) peppermint extract for a full recipe; 1 tsp (5 mL) for a quarter.
6. Orange filled: Omit peppermint extract in fondant. Add ¼ cup (50 mL) additional icing sugar and ¼ cup (50 mL) finely grated orange rind for a full recipe; add 1 tbsp (30 mL) orange rind for a quarter.
7. Ginger filled: Omit peppermint extract in fondant. Add 1/2 cup (125 mL) finely chopped crystallized ginger for a full recipe; 3 tbsp (45 mL) for a quarter.
8. Nut filled: Omit peppermint extract in fondant. Add 1/2 cup (125 mL) finely chopped toasted almonds and 1/2 tsp (2 mL) almond extract for a full recipe; 2 heaping tbsp (30 mL) almonds and a dash almond extract for a quarter.
9. Coffee flavoured: Omit peppermint extract in fondant. Add 2 tbsp (30 mL) Kahlua or other coffee-flavoured liqueur or 2 tbsp (30 mL) prepared strong coffee, cooled.
10. Buttercream: Omit peppermint extract in fondant. Add 4 tbsp (60 mL) melted butter and 1 tbsp (15 mL) corn syrup



Notes: *or use chocolate candy coating, also called confectioners’ or summer coating ** TIPS to prevent fondant from softening…Work with ¼ mixture at a time, keeping rest in refrigerator so it won’t get too soft… Dip hands in ice water and dry from time to time to keep cool… Coat hands in icing sugar to keep fondant from sticking to fingers.