Chocolate Cream Balls
12-12-2011, 04:31 AM
#14
Senior Member
Join Date: Nov 2011
Location: Louisville, KY
Posts: 386
ok, PhotoKevin, (or anyone else who has made these...) what did I do wrong?
I stirred the mixture over medium heat for at least 20 minutes. the mixture got thick(ish) and pulled away from the pan. I even checked a small bit in cold water to make sure it would hold together, but, when it cooled, it never quite got thick enough to roll into balls. Should I have cooked longer?
I sincerely want to know what I did wrong so I can fix it!! Off the spoon this candy is SOO good!! Tastes like a chocolate caramel to me, and to salvage the batch I have that's too soft, I'm hoping overnight in the fridge will make it workable so I can roll out and dip in chocolate coating.
Please help!
I stirred the mixture over medium heat for at least 20 minutes. the mixture got thick(ish) and pulled away from the pan. I even checked a small bit in cold water to make sure it would hold together, but, when it cooled, it never quite got thick enough to roll into balls. Should I have cooked longer?
I sincerely want to know what I did wrong so I can fix it!! Off the spoon this candy is SOO good!! Tastes like a chocolate caramel to me, and to salvage the batch I have that's too soft, I'm hoping overnight in the fridge will make it workable so I can roll out and dip in chocolate coating.
Please help!
12-12-2011, 11:04 AM
#16
Junior Member
Join Date: Mar 2011
Location: Maine
Posts: 142
I too made these candies and mine came out very soft also. I put the mix in the fridge to cool completely. I did butter my hands and manage to roll the very soft balls and then coat with nuts. However, they never became firm enough to hold their shape. I believe I didn't cook them long enough. I wonder if there is a certain temperature on the candy thermometer that it has to reach before removing from the heat source? Mine are currently frozen for Christmas, but would love to improve the texture. They are absolutely delicious.
12-13-2011, 07:49 AM
#17
Senior Member
Join Date: Nov 2011
Location: Louisville, KY
Posts: 386
I too made these candies and mine came out very soft also. I put the mix in the fridge to cool completely. I did butter my hands and manage to roll the very soft balls and then coat with nuts. However, they never became firm enough to hold their shape. I believe I didn't cook them long enough. I wonder if there is a certain temperature on the candy thermometer that it has to reach before removing from the heat source? Mine are currently frozen for Christmas, but would love to improve the texture. They are absolutely delicious.
I was afraid PhotoKevin might not check back in here, so I messaged him. He says we didn't cook long enough. Didn't advise on a candy thermometer temp, but, I am almost positive that I cooked them to soft ball stage. Trying again this week for gifts (I can't NOT share these--I can already hear the reaction!!), and I'm going to try with the thermometer and go past soft ball stage to firm ball, which on my thermometer is 248.
Let me know if you try again, too!
12-13-2011, 10:17 PM
#19
Senior Member
Thread Starter
Join Date: Sep 2011
Location: Missouri
Posts: 624
I am so sorry to have neglected those of you who have tried the recipe and didn't get the results you wanted! I don't have a specific temperature the mixture must reach when cooking it. I do know that when I cook the mixture, I have to cook it for around 20 minutes on medium high heat. When stirring, you want to see a DEFINITE change in the mixture's density, and when stirring, the mixture should completely pull away from the sides of the pan. I do hope this helps. If anyone else needs any advice, feel free to PM me. Merry Christmas!
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