I bought them for the colors, and wanted to use them for a meeting next week.
I don’t do much baking, but I’ve made “bark” and dipped pretzels for Christmas before, so I was thinking of something like this;
I have not made my own caramel, but melt the candies. I struggle a bit with the texture of the caramel, and tempering the chocolate, so any advice would be welcome. I think a drop of water helps, but I’ve seen recipes that melt caramel candy with a bit of oi or creaml. I’ve tried tempering chocolate in a sous vide bag, but that seems to waste a lot of chocolate when I dip pretzels rods. Maybe I could squeeze into the muffin liners from a corner of the bag!
I’ve never made candy, but make ganache for frosting, and wondered if I should try a truffle.
Or maybe bourbon balls.
Anybody have any hints or suggestions?
Like do I need to spray the liners?
Do I need a mini muffin tins to put the liners in until whatever sets up?
I would definitely go with truffles of some type. Ridiculously easy, but a little bit messy. You could roll them in cocoa, and/or colored or plain fine sugar sprinkles. They actually go pretty fast. I also have a recipe for a coconut almond type truffle that gets dipped in chocolate. A little more work, but a big hit with my former coworkers. I’ll happily provide the recipe if you’d like.
With truffles, you wouldn’t need to spray the liners.
Just remembered a wonderful appetizer one of my southern friends made for us - in phyllo pastry cups, chunks of Brie, topped with pepper jelly and a whole toasted pecan half, with a little salt sprinkled on top and baked until Brie is a little melty. Delicious! Your proposed Brie cherry bites may look more festive this time of year though…
Gorgeous - the MS p-butter cups look really good. And YES, a perfect excuse to buy a small spring loaded scooper. Really speeds up the process & worth every penny. I have them in multiple sizes, the biggest is perfect for muffins or cupcakes.
Well if it’s not very hot, they do well. I boxed my batch up in multiple small boxes and gifted them to coworkers. They did just fine and weren’t the least melty. Let me know what you decide to do. BTW, one of my coworker’s friend tasted one and offered to pay me to make a batch for her. I didn’t have time to do so back then! Think I’ll make a batch of these for Christmas this year.
To answer your question better, I think a day or two at room temp would be fine, but to preserve freshness, I would store in the fridge or freezer. I know the candy shops usually freeze their truffles.