• 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
• coupler
• squeeze bottle

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.