Recipe(tried): Linda!!! here's my recipe!!!(more)

of course you need swiss chocolate, enough to make how many chocolates you desire, for Xmas purposes I'll give you my 90 chocolate recipe you can break the one in half if you'de like, here I usually have to go the other way double sometimes even triple this recipe.

My list gets bigger every year, and Steelheading couldn't come at a better time I have to walk for miles for that luxury of eating some. THERE RICH>>>>>>>>

Rich butter fondant chocolates.

4 cups sugar
2 1/2 cups non-dairy creamer, thawed
1 cup corn syrup
1/4 tsp cream of tartar
1 cup butter, softened
1/8 tsp b powder
1 1/2 tsp vanilla extract
4 drops butter flavoring. (get this at a craft or candy supply store) this gives it that extra butter flavor you can use orville redenbakers real butter topping, just use 2 tsp of it. but the real stuff is best.

Cook sugar, creamer, corn syrup and cream of tartar to 225* on a candy thermometer in heavy saucepan, stir until all sugar is dissolved add 1/2 cup butter slowly so boiling does not stop; continue until it reaches 238* . Pour out onto a cool surface, a marble board works well. Fondant must not be hot, cool until comfortable warm. work with fondant paddle, you can use a wodden spoon if you dont have one of these, add baking soda and vanilla when fondant sets , work in remaining butter and butter flavouring.

Mound and roll into sizes desired put thin layer of melted swiss chocolate around mould of your choice, I like the cherry cordial or Brazil nut mould for these!!!! then when set put the fondant in till it just about fills the cup then cover with some more melted chocolate. pop in fridge for 1 minute until chocolate is set and glossy, then carefully flex mould and invert pop out chocolates, THAT'S IT!!!

You'll be the star for xmas if you give people these, a variation I use is roll the fondant into a thin log then roll in crushed pecans, then drizzle melted chocolate on top you can also dredge in coconut. An OPERA ROLL TO DIE FOR!!!

Hope you enjoy this recipe, let me know if you need any others I have a zillion of them, Many years ago both my AUNT AND MOM worked for a large chocolate factory and she told me all their secrets.

Take care,

Kris