Tiger Butter
INGREDIENTS:
*Ingredients:* 2 1/2 To 3 cups powdered sugar,
2 tb Butter or margarine, -sifted
-softened 2 pk Semisweet chocolate morsels
2 tb Plus 1 tsp Kirsch or -(12-oz pkgs)
-Chambord
*Ingredients:* 2 1/2 To 3 cups powdered sugar,
2 tb Butter or margarine, -sifted
-softened 2 pk Semisweet chocolate morsels
2 tb Plus 1 tsp Kirsch or -(12-oz pkgs)
-Chambord
Combine butter and liqueur; blend well. Stir in enough powdered sugar to make mixture the consistency of craft dough, kneading as necessary. Shape mixture into 4 dozen balls. Chill.
Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let chocolate stand over hot water as you mold chocolates.
Spoon about 1/2 teaspoon melted chocolate into each plastic mold intended for chocolate-covered cherries. spread chocolate to cover sides of mold using the back of a smll spoon. Freeze about 10 minutes or until firm. Place one fondant ball in each mold; spoon in additional chocolate to fill molds. Chill until firm.
Invert plastic molds, and gently tap to release candy. Store in the refrigerator.
Yields 4 dozen.
NOTE: Candy mixture may also be dropped in melted chocolate if chocolate-covered cherry molds are unavailable.
Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let chocolate stand over hot water as you mold chocolates.
Spoon about 1/2 teaspoon melted chocolate into each plastic mold intended for chocolate-covered cherries. spread chocolate to cover sides of mold using the back of a smll spoon. Freeze about 10 minutes or until firm. Place one fondant ball in each mold; spoon in additional chocolate to fill molds. Chill until firm.
Invert plastic molds, and gently tap to release candy. Store in the refrigerator.
Yields 4 dozen.
NOTE: Candy mixture may also be dropped in melted chocolate if chocolate-covered cherry molds are unavailable.