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. 

Cremeco Soft Centers:  Cremeco makes a variety of delicious soft centers including; Black
Raspberry, Red Raspberry, Strawberry Cheesecake,  Peppermint, Butter Pecan, Maple,
Coconut, Marshmallow plus many more. 
Redi Centers:  There are several flavors of centers that can be rolled into balls and dipped or
placed in a lined candy mold.  Some flavors include:  Peanut Butter, Maple Nut, Chocolate
Cream, Butter Pecan, Orange, Lemon plus many more. 
Chewy Caramel:  Peter's makes a delicious prepared caramel (75-2000P).  With scissors, cut
chunks of caramel and shape into a lined candy mold. 
Soft Caramel:  Peter's has a prepared soft caramel (#75-2031).  Put into pastry bag which
has only a coupler attached.  Pipe into the lined cavities.   
Chocolate-Covered Cherries:  Mix up one package of dry fondant (76-5501) according to
package directions.  Line mold.  Place a maraschino cherry into each lined cavity.  Put a small
amount of the fondant around the cherry.  *Note- The fondant should liquefy in a few days. 
Peanut Butter Balls:  Combine 1 cup Peanut Butter, 1 Stick Softened Butter, 1 1/2 cup
Powdered Sugar, 1/4 cup Corn Syrup.  Mix well.   
Coconut Bon Bons:  There are a variety of prepared coconut centers with different textures. 
     Coconut Dough:  Our most popular, textured coconut. 
	 Toasted Coconut Dough:  A toasted textured coconut. 
     Coconut Cream:  Creamy, No-texture coconut. 
     Cremeco Soft Coconut:  No-texture, when you bite into it, it is very runny. 
	 Marshmallow Coconut Soft Center:  A hint of marshmallow, no texture, when you bite
into it, it is very runny. 
Dry Fondant:  Dry fondant is a powder that you add whipping cream or milk and butter to
and achieve a delicious creme center.  Add your own flavoring, nuts and coloring to get a
variety of different centers 
Ice Cream:  Quickly pack ice cream into lined mold.  Seal with
chocolate coating and place in freezer until set.  Keep in freezer until ready to serve.