2 cups sugar
1 cup heavy cream
1 tablespoon light corn syrup
1/8 teaspoon cream of tartar
1 teaspoon lemon extract
1/8 teaspoon salt
1 teaspoon softened butter
Yellow food color, optional
Favorite chocolate for dipping
In a medium saucepan, combine sugar, cream, cream of tartar and corn syrup. Mix well.
Cook over low heat until the sugar melts. Do not stir. Use a pastry brush and a little water to brush away any sugar on the sides of the pan.
Increase heat to medium high and bring to a boil. Boil, without stirring, until the mixture reaches 238° F.
Immediately transfer to the large stand mixer bowl. Add softened butter. Beat on medium low for about a minute. Increase speed to medium and beat until no longer shiny. (6 to 7 minutes)
Add the lemon extract, salt and food coloring. Mix to combine.
Place the filling in a lightly buttered dish and refrigerate until firm.
Roll filling into small balls. Refrigerate until ready to dip into chocolate.
Over low heat, melt the chocolate in a double boiler. Dip each cream ball into the chocolate and let the excess chocolate drip off before placing on a wax paper covered baking sheet.
Decorate as desired with extra chocolate or nuts. Refrigerate until set.
Store in the refrigerator.