Here is a superb and delicate candy, filled with a whole fresh raspberry surrounded by a smooth cream fondant and cloaked in chocolate. Spring and Easter perfection!
1 cup sugar
3/4 cup heavy whipping cream
1 T. light corn syrup
1 tsp. unsalted butter
1 T. framboise (raspberry eau-de-vie)
36 fresh raspberries
12 ounces bittersweet or semisweet chocolate, finely chopped
18 paper candy cups
1. Generously butter a small metal bowl. Set aside, nearby, the 2 teaspoons of butter. Fill a larger bowl (that the small metal one will fit into) with ice and water.
2. In a 2-quart saucepan, stir together 1 cup sugar, cream, and corn syrup over medium heat until sugar dissolves, about 5 minutes.
3. Increase heat to medium-high and stir until candy thermometer registers 234 degrees, about 10 minutes.
4. Pour into buttered metal bowl - do not scrape saucepan. Add 1 tsp. butter to the bowl; do not stir.
5. Set bowl over larger bowl filled with ice and water. Let stand 5 minutes.
6. Fold firm outside edges of mixture into center - do not stir. Let mixture cool to lukewarm.
7. Transfer mixture to a food processor. Add framboise and blend until creamy and no longer glossy, about 3 to 5 minutes.
8. Freeze mixture until firm enough to shape, about 30 minutes.
9. Line two baking sheets with waxed paper. Set out a bowl with powdered sugar in it.
10. Spoon cream mixture by teaspoons onto 1 prepared sheet, forming 18 mounds. Set one raspberry atop each. Cover each with another teaspon of cream mixture. Using fingers, seal raspberries completely with cream mixture.
11. Freeze until almost firm, about 20 minutes. Remove from freezer, and gently roll each mound into a ball, using hands dusted with powdered sugar to prevent sticking. Return to the same sheet and freeze till firm, about 4 hours.
12. Melt chocolate in top of a double boiler over barely simmering water. Stir frequently until candy thermometer registers 115 degrees. Remove from water.
13. Working quickly, submerge 1 candy in the chocolate, tilting pan if necessary. Scoop out candy with a dinner fork. Tap bottom of fork on sides of pan, allowing excess chocolate to drip back into pan.
14. Using a sharp knife, slide candy off fork onto second waxed paper-lined sheet. Top with 1 raspberry. Repeat with remaning balls, setting chocolate over hot water occasionally to rewarm chocolate if necessary.
15. Refrigerate util chocolate is set. Place in candy paper cups; place in airtight container or ziplock bag in fridge until ready to eat or give.