Lemon Creams

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.

Lemon Creams

Christina Fogal

Lemon Creams

Lemon Creams
Christina Fogal