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Answers: Like you know those chocolates you get on Valentines day. But it can be carmel or any other filling.

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Now you’ll find out how easy and fun it is to use a candy mold. We’re starting out with the most basic candies—one color, solid body. But basic doesn’t mean boring. The details in each candy mold make these easy candies look terrific. So choose your favorite mold and some great Coating Chocolate—it’s time to start!

for filling, you can use creme, nuts, cchocolate bits or YOUR
CHOICE OF CARAMEL CANDY for the center.... go to this site for the STEP BY STEP PROCEDURE W/PICS.
http://www.sugarcraft.com/catalog/candie...

You can easily create gourmet candies by using molds and filling them with your desired center. Whether you create your own homemade center, or simply buy the delicious
prepared centers, you're sure to please anyone who tastes your professional-looking candies.

SUPPLIES NEEDED
Candy Coating
Fillings(see below for suggestions)
Squeeze Bottle
Candy Molds


Melt candy coating. Paint details with candy writer if desired. Pour into a squeeze bottle. Squeeze the candy into a clean dry mold cavity starting at the top rim, making sure the entire
cavity (especially the sides) is covered with the coating.

Continue filling all the molds this way. Turn the mold over and dump the excess candy onto waxed paper. Excess candy may be remelted.Invert the mold and use a spatula to scrape all excess candy off the surface of the mold until the top rim of the cavities appears neat.

Let candy set up at room temperature. Put desired filling
into cavity (see below for suggestions), leaving 1/8" clearance. With melted coating in squeeze bottle squeeze candy over filling starting at the outer edge of cavity to insure proper sealing.

Place in freezer. When the mold is cloudy and the candy feels cold, invert the mold and the candy will drop from the mold.

read more at:
http://www.countrykitchensa.com/ckideas/...


Basic Preparation
All about Chocolate & Coatings
Melting Chocolate & Coatings
Tempering Real Chocolate
Candy Writers & Squeeze Bottles
Coloring & Flavorings

Awesome Recipes
Mints
Butter Mints
Cream Cheese Mints
Molded Pieces
Painting Details
Suckers
Crunches and Barks
Dipped Bon Bons
Bon Bon Friends
Pretzel Treats
Dipped Treats
Dipped Fruits
Molded and Filled Candies
Cherry Cordials: Three Kinds
Turtles: Four Kinds
Chocolate Cups
Chocolate Coffee Spoons
Hard Candy
Fudges
3-D Candies
Chocolate Filigree
Candy Coated Popcorn
Edible Chocolate Box

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There are two ways you can do this. For the first way, you need chocolate (whatever type you prefer), caramel squares (from the grocery store), and a couple spoons. Temper the chocolate (the temperature you need to heat the chocolate too will vary depending on the brand. Sometimes it's listed on the package, sometimes you can get it on the internet at the company's website). Then, take a caramel square, put it in a spoon, and dip it. Transfer it to another spoon, to help remove some of the excess chocolate. Then put it on a rack over a cookie sheet to catch drips while they cool. You can save these and remelt them. This will give you chewy caramel chocolates. If you would like the soft center, you'll need a chocolate mold (you can get these at craft or baking supply shops), chocolate, and a can of dulce de leche (carnation makes it, it's with the canned milk at the grocery store). Temper the chocolate according to the manufacturer's directions. Fill the mold, then turn it over to remove excess. Put it in the fridge to harden. When it firms up, put a small amount of the filling (you can find all sorts of recipes on the internet if you want something other than the canned caramel) into each section of the mold, then add more chocolate to fill it up. Place in the fridge again to harden up, then unmold. This is really easy and I love to do it. You can use cherries, nuts, peanut butter, marzipan, anything that sounds good to you. And the molds are cheap, and come in all sorts of shapes - hearts, flowers, animals, geometric shapes, the list goes on and on. Have fun!

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