| This is for use as a filling for hand-dipped or molded chocolate. | ||
| 4½ cups | sugar | |
| 1 cup | heavy whipping cream | |
| ½ cup | milk | |
| ¼ tsp | salt | |
| ½ cup | corn syrup (white) | |
| ½ to 1 cup | marshmallow cream | |
| - | flavoring, coloring, candied fruit, nuts, etc. as desired | |
|
Bring liquids and rest of ingredients except the marshmallow cream to a boil
in a heavy kettle. Cook to soft ball (228°), stirring occasionally.
Quickly pour (don't take the time to scrape) into a large glass baking pan (as
large as possible) and cool quickly. This can be refrigerated. Once cool, fold marshmallow cream in with wooden paddle. Stir until thick and well mixed (up to 20 minutes). Knead by hand adding in whatever extra fillings may be desired including flavorings, colorings, nuts or fruit, or leave it plain. Fashion into desired shapes for dipping or as center to molded chocolate. Can be dipped as soon as it is dry enough, only a few minutes. | ||