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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
1� 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 � cup (50 mL) additional icing sugar and � 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 � 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.