Raspberry Creams
- Confectioner's sugar
- 1 tsp raspberry jam
- Lump of French Cream (see French Cream Candy recipe)
- Few drops of food coloring or few drops of raspberry juice
Stir enough confectioner's sugar into the raspberry jam to form a thick paste. Roll into balls between the palms of your hands. Put a lump of French Cream into a teacup and set it in a pan of boiling water, stirring until it has melted. Drop a few small drops of food coloring to make it a pale pink or a few small drops of raspberry juice being careful not to add too much to prevent it from hardening. Dip the little balls into the sugar cream, giving them 2 coats. Lay aside to become hard to the touch.
Remember to keep stirring the melted cream. If not, it will turn back to clear syrup.
Remember to keep stirring the melted cream. If not, it will turn back to clear syrup.
Submitted by Jun 6, 2009
15 min 30 min 45 min
15 min 30 min 45 min