Liisas Cream Candies Recipes

Steps:

• Turn the heating pad covered with a kitchen towel onto high heat.
• In a small saucepan, scald the heavy whipping cream. Remove from the heat and add the white chocolate. Stir until all of the chocolate is melted and then add the Irish cream liqueur and stir again. Pour into a piping bag and lay on the heating pad to keep warm.
• In a microwave-safe container, melt the dark chocolate on high in 30 second increments, stirring in between until the chocolate is completely melted. Pour the chocolate into the candy molds to coat and tip over to drain off the excess chocolate to create a chocolate shell. Place the molds in the freezer for 2 minutes to harden. Remove the molds from the freezer and fill just shy of the top with the white chocolate-Irish cream mixture. Reheat the left over dark chocolate in the microwave until melted and place in a piping bag. Pipe the dark chocolate over the top of the mold and shake or tap to level. Place the molds back into the freezer for 3 minutes. Turn over onto wax paper and pop out the candies from their molds. Store at room temperature.

Steps:

• Tools to prepare: 1. Small dish for cold water 2. Heat resistant dish 3. Baking paper 4. Kettle leaving ⅔ of empty space or more (the mixture will froth a lot at the beginning)
• Preparation: 1. Line the heat resistant dish with baking paper. Rub the canola oil on it evenly, creating a stick proof paper which makes lifting the caramel bar on the cutting board easier. 2. Add the butter in the kettle and melt it. Take the kettle off the stove, add the cocoa powder and mix it even. 3. Add the cream, then the sugar and return the kettle on the stove. The color will be grayish in the point but it will change as the mix is ready. When it starts to boil lower the heat to medium high as long as it still froths and bubbles but doesn't boil over. 4. Keep boiling the candy slowly and patiently without a lid and mix it evenly from bottom to the top every once in a while so it won't burn. This might take a while as the water evaporates, from 30 to 45 minutes depending on the size of serving. 5. Keep the cold water dish near as you test the readiness of the candy. Drop a little bit in it to see how it solidifies. If you like you can stop the boiling after the frothing stop and you'll get a caramel sauce. 6. If you want the caramel as solid then keep boiling and stirring until the most of the water has evaporated. Then you can see that it's bubbling slowly with glossy peaks and keeps a shape a bit longer when stirred. It should also harden firm in the cold water.
• Pour the candy on the paper and let it cool for a moment until it's still warm but not hot. Cut the solidified candy in the way you prefer. The candies can be served immediately but they also keep very well.

Steps:

• Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
• Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
• Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
• Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
• Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
• Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
• Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
• Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
• Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
• To unmold, cover ramekin with a small plate, then invert. Chill before serving.

Steps:

• 1. In a heavy sauce pan, slowly bring to a low boil the sugar, milk, and butter. stirring often boil on med to low (you do not want a rapid boil) a slow boil for 9 1/2 to 10 minutes (no MORE), take off heat and add vanilla and coconut and beat with a mixer till creamy then pour into a 8x8 butter dish and let cool completely cut and serve..enjoy!!