Recipes

instructions

Filling

1.In microwave safe container melt white Candy Melts with cream.

2.Heat on medium or defrost setting for 1 minute, stir and continue heating at 30 second intervals until candy is melted.

3.Stir in raspberry flavor and a touch of the red color to achieve a light pink.

4.Pour into 6 or 8 -inch pan.

5.Refrigerate 1-2 hours or overnight until firm but pliable.*

To Make Truffle Shells:

1.Melt 1 (12 ounce package) Premium Candy Melts. Fill each mold 1/3-1/2 full with melted candy.

2.Use a decorators brush and paint the candy up the sides of the each mold to the top edge. Cover all areas evenly; let set.

3.Place approx. 1/4-1/2 teaspoon of filling in each cavity.

4.Add additional melted candy to seal, filling to top edge.

5.Tap lightly to break any air bubbles.

6.Refrigerate to set about 30 minutes, pop out candy.

Store finished candies in cool, dry place or keep refrigerated. Store finished candies in cool, dry place or keep refrigerated.

Chocolate Hazelnut Filling

Follow same method as with the raspberry