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Making a Filled Candy Zoom

Making a Filled Candy


How do they get those fancy creme centers into candy shop chocolates? It's a snap?and you can do it too!
Makes: Each candy serves 1.
Skill Level: None

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Step 1
Step 1

Fill each mold cavity less than 1/2 full with melted candy. Using a decorator brush, paint the coating onto the sides of each mold to the top edge. Coat mold so that no light can be seen through the shell. Place mold in refrigerator for a few minutes to harden candy shell.

Step 2
Step 2

Fill each shell with Truffle or Peanut Butter filling. Roll the filling mixture into a log and then cut into pieces to fill each mold cavity. Press lightly to conform to cavity shape. Keep filling below top edge of mold about 1/8 in., to leave space to seal with melted candy.

Step 3
Step 3

Add additional melted candy to seal top. Tap lightly. Refrigerate until firm and completely chilled. To remove, gently tap mold on table to release. If candy doesn't release, place back in refrigerator and chill again. When completely chilled the mold itself should look frosty than clear.

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Ingredients

Products

Candy Melts®

Candy Melts® ((light cocoa shown))

Tools

Products

$1.99

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Your favorite candy mold

Your favorite candy mold

Decorating bag or Spoon

Decorating bag or Spoon

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Making a Filled Candy is rated 4.857142857142857 out of 5 by 7.
Rated 5 out of 5 by from The instructions on how to fill these candies are so good. They came out so nice and neat. I got so many compliments on them. Most of the people at the party thought they were done by a professional. Thank you so much for all those nice ideas!
Date published: 2010-11-30
Rated 5 out of 5 by from You really have to use this technique when you have odd-shaped moulds (like frogs or toads) But using a peppermint cream in a chocolate shell? Instant peppermint toads! I use this technique all the time when I'm making candies.
Date published: 2010-12-02
Rated 4 out of 5 by from ALWAYS ENJOY MAKING CHOCOLATE CUPS. THIS METHOD MAKES IT EASIER TO CREATE THE CENTERS. I LIKE MY CENTERS WITH DIFFERENT FLAVORS. TRY BUTTERSCOTCH, ADDING STAR ANISE TO A CREME BASE. I LIKE TO ADD SPICES AND EXTRACTS TO MY CHOCOLATE.
Date published: 2010-12-03
Rated 5 out of 5 by from Love this technique. I have made these for Christmas gifts and people think I have spent hours creating them. I also love to add mint cream centers.
Date published: 2010-11-30
Rated 5 out of 5 by from We used this technique when we made candies for my winter wedding- surprisingly easy! the guests all loved them!
Date published: 2010-12-05
Rated 5 out of 5 by from Very easy way to create chocolates without all the work of hand dipping each center. Will definitely use again!
Date published: 2010-12-03
Rated 5 out of 5 by from I loved these for any holiday. They are so easy for my daughter to use and fun.
Date published: 2010-12-01
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