$5.95 Flat Rate Shipping* or Free shipping* on orders over $100 (*click for eligible items and details)

Milk Chocolate Ganache

Idea gallery #951
Milk Chocolate Ganache
Ingredients and Supplies
1/2 cup heavy cream
2 teaspoons corn syrup
1 pound chocolate, melted
1 tablespoon invert sugar
1 tablespoon butter, softened
candy thermometer
candy mold
pastry bag
squeeze bottle
  • alt images
In a heavy saucepan, bring cream and corn syrup to boil. Add butter and invert sugar. Cool to at least 98°. Melt chocolate. Blend with a whisk until a smooth consistency is reached.
MOLDED GANACHE: Allow ganache to cool. Put the ganache in a pastry bag fitted with a coupler. Line candy mold with melted candy coating or melted and tempered chocolate. Pipe mixture into lined molds. Seal the mold with melted candy coating or melted and tempered chocolate.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.

Matching Images
  • Merckens Cocoa Lite Milk Chocolate Flavored Candy Coating
    Merckens Cocoa Lite Milk Choco...
    Unit: 1 lb. bag
    Add to cart
  • Invert Sugar
    Invert Sugar
    Unit: 1.25 lb. tub
    Add to cart
  • 6 Deep Fancy Designs Chocolate Candy Mold
    6 Deep Fancy Designs Chocolate...
    Unit: 1
    Add to cart
  • Professional Candy Thermometer
    Professional Candy Thermometer
    Unit: 1
    Add to cart
  • 12" Featherweight Decorating Bag
    12" Featherweight Decorating B...
    Unit: 1
    Add to cart
  • #1000 Standard Coupler
    #1000 Standard Coupler
    Unit: 1
    Add to cart
  • Squeeze Bottle-8 oz.
    Squeeze Bottle-8 oz.
    Unit: 8 oz. bottle
    Add to cart