1 cup heavy whipping cream
2 tablespoons pure maple syrup
2 teaspoons unsalted butterPowdered sugar
12 ounces high-quality milk chocolate (such as Lindt or Perugina), choppedSemisweet or milk chocolate shavings or chocolate sprinkles
30 (about) paper candy cups
Generously butter small metal bowl. Stir brown sugar, cream, and maple syrup in heavy 2-quart saucepan over medium heat until sugar dissolves, about 5 minutes. Attach clip-on candy thermometer to side of pan. Increase heat to medium-high and stir until candy thermometer registers 234°F, about 10 minutes. Pour into prepared bowl (do not scrape pan). Add 2 teaspoons butter to bowl (do not stir). Set bowl over larger bowl filled with ice water. Let stand 5 minutes. Fold firm outside edges of mixture into center; do not stir. Let sugar mixture cool to lukewarm.
Transfer sugar mixture to processor. Blend until creamy and no longer glossy, 3 to 5 minutes. Transfer to medium bowl. Freeze mixture just until firm enough to shape, about 1 hour.
Line 2 baking sheets with waxed paper. Roll 2 teaspoons sugar mixture into ball, dusting hands with powdered sugar if necessary. Place on 1 prepared sheet. Repeat with remaining mixture, freezing briefly if too soft to form. Freeze until firm, about 1 hour.
Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth and candy thermometer registers 115°F. Remove from over water. Working quickly, submerge 1 candy in chocolate, tilting pan if necessary. Using dinner fork, lift out candy. Tap bottom of fork on sides of pan, allowing excess chocolate to drip back into pan. Using small sharp knife, push candy off fork onto second prepared sheet. Sprinkle with chocolate shavings. Repeat with remaining candies, setting double boiler over hot water occasionally to rewarm chocolate to 115°F as needed. Refrigerate until chocolate is set. Transfer candies to paper candy cups. Serve chilled.
DO AHEAD: Can be made 3 days ahead. Keep chilled in airtight container.
The chocolate-coated, raspberry-flavored fondant (a soft candy mixture that can be rolled or sculpted) hides a sweet surprise: one fresh, ripe raspberry. Framboise is a potent, clear brandy distilled from fermented raspberries. Look for it at premium liquor stores and some specialty foods stores. Makes 18
1 cup sugar
¾ cup heavy whipping cream
1 tablespoon light corn syrup
1 teaspoon unsalted butter
1 tablespoon framboise (clear raspberry brandy)
36 raspberries, dividedPowdered sugar
12 ounces bittersweet or semisweet chocolate, chopped
18 paper candy cups
Generously butter small metal bowl. Stir sugar, cream, and corn syrup in heavy 2-quart saucepan over medium heat until sugar dissolves. Attach clip-on candy thermometer to side of pan. Increase heat to medium-high and stir until candy thermometer registers 234°F, about 10 minutes. Pour mixture into prepared bowl (do not scrape pan). Add 1 teaspoon butter to bowl (do not stir). Set bowl over larger bowl filled with ice water. Let stand 5 minutes. Fold firm outside edges of mixture into center (do not stir). Cool to lukewarm.
Transfer mixture to processor. Add framboise and blend until mixture is creamy and no longer glossy, 3 to 5 minutes. Freeze until firm enough to shape, about 30 minutes.
Line 2 baking sheets with waxed paper. Spoon cream mixture by teaspoonfuls onto 1 prepared sheet, forming 18 mounds. Set 1 raspberry atop each. Cover each with another teaspoon of cream mixture. Using fingers, seal raspberries completely with cream mixture. Freeze until almost firm, about 20 minutes.
Using hands dusted with powdered sugar to prevent sticking, gently roll each mound into ball. Return candies to same sheet. Freeze until firm, about 4 hours.
Melt chocolate in top of double boiler over barely simmering water, stirring frequently, until candy thermometer registers 115°F. Remove from over water. Working quickly, submerge 1 cream ball in chocolate, tilting pan if necessary. Using dinner fork, lift out ball. Tap bottom of fork on sides of pan, allowing excess chocolate to drip back into pan. Using small sharp knife, push ball off fork and onto second prepared sheet. Top with 1 raspberry. Repeat with remaining cream balls, setting double boiler over hot water occasionally to rewarm chocolate to 115°F as needed. Refrigerate until chocolate is set, about 1 hour. Transfer candies to paper candy cups.
DO AHEAD: Can be made 2 days ahead. Refrigerate in airtight container. Let stand 20 minutes at room temperature before serving.
Inspired by the popular peanut butter cup, these are given extra appeal with a glistening coating of ground peanut praline. The peanut butter centers are incredibly easy to make: Just stir, freeze, and roll into balls. Makes about 18
¾ cup powdered sugar plus additional for dusting hands
⅓ cup super-chunky peanut butter (do not use old-fashioned style or freshly ground)
2 ounces Philadelphia-brand cream cheese, room temperature
2 ounces high-quality white chocolate (such as Lindt or Perugina), melted, cooled
2 tablespoons (¼ stick) unsalted butter, room temperature
12 ounces high-quality milk chocolate (such as Lindt or Perugina), choppedPeanut Praline (see recipe)
18 (about) paper candy cups
Blend ¾ cup powdered sugar, peanut butter, cream cheese, melted white chocolate, and butter in medium bowl. Freeze until firm enough to shape, about 20 minutes.
Line 2 baking sheets with waxed paper. Using hands dusted with powdered sugar, roll 1 tablespoon peanut butter mixture into ball. Place on 1 prepared sheet. Repeat with remaining mixture. Freeze until very firm, about 3 hours.
Stir milk chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Working quickly, submerge 1 peanut butter ball in chocolate, tilting pan if necessary. Using dinner fork, lift out candy. Tap bottom of fork on sides of pan, allowing excess chocolate to drip back into pan. Using small knife, push candy off fork and onto second prepared sheet. Repeat with remaining balls, setting double boiler over hot water occasionally to rewarm chocolate to 115°F as needed. Refrigerate candies until chocolate is set, about 1 hour. (Reserve remaining chocolate in pan.)
Line another baking sheet with waxed paper. Rewarm remaining chocolate over barely simmering water. Remove from over water. Place praline in large shallow dish. Dip half of 1 candy into chocolate. Roll around in palm to cover candy with a light coating of chocolate. Set in praline and roll gently, covering completely. Transfer to prepared sheet. Repeat with remaining candies. Refrigerate until firm. Transfer candies to paper candy cups.
DO AHEAD: Can be made 1 week ahead. Refrigerate in airtight container. Let stand 20 minutes at room temperature before serving.
Don’t confuse this praline with the brown sugar confections that abound in the South. This is a brittle candy made from caramelized sugar and nuts, and it can be eaten on its own or finely ground and used as an ingredient in other candies. Hazelnuts or almonds are usually the nuts of choice; this recipe (to pair with the Peanut Butter Dreams) calls for peanuts instead. Makes about 2 cups