Chocolate Walnut Creams
Submitted by ashe413
Homemade chocolate walnut cream candies with marshmallow cream, fondant, and heavy cream cooked to the soft ball stage. Old-fashioned candy shop fudge you can make at home.
YIELD
20 servingsPREP
20 minCOOK
20 minREADY
40 minThis is candy-making the old-fashioned way, and the results are worth every minute at the stove.
Sugar, corn syrup, and heavy cream get cooked to the soft ball stage, then beaten together with a full pound of melted semi-sweet chocolate, marshmallow cream, and fondant. Toss in walnuts, spread it into a pan, and cut it into squares once it firms up.
The texture lands somewhere between fudge and a cream candy: smooth, rich, and slightly chewy with crunchy walnut pieces in every bite.
Pro Tips
- Use a candy thermometer and watch for the soft ball stage. Even a few degrees off changes the texture dramatically.
- Beat the mixture vigorously after combining. The more you work it, the creamier and smoother the final candy becomes.
- Let it set at room temperature rather than refrigerating. Chilling can make the surface sweat.
- Cut into squares with a sharp knife dipped in hot water for clean edges.
Ingredients
Directions
Combine sugar, corn syrup, and heavy cream and cook to 244 degrees F.
Remove from heat and add semisweet chocolate, marshmallow, Fondant, and vanilla.
Beat by hand or in a mixer until thick and creamy.
Add walnuts.
Spread in a 9×13-inch pan.
Cut into squares when mixture holds its shape.
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