Cream Cheese Candies

"Posted in response to a request! :-) (Yield is approximate, depending on the size of molds. Prep time is based on the "curing" time.)"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
24hrs
Ingredients:
5
Yields:
48 candies
Advertisement

ingredients

  • 1 (8 ounce) package cream cheese (at room temperature)
  • 12 - 1 teaspoon flavoring, as desired
  • food coloring, as desired
  • colored crystal sugar, as desired
  • 6 34 cups icing sugar
Advertisement

directions

  • In a mixing bowl, beat cream cheese until soft.
  • Add desired food coloring and flavoring.
  • Gradually add icing sugar, mixing and kneading until mixture has a putty-like consistency.
  • If you want a firmer texture, just add more icing sugar.
  • Roll mixture into balls the size of a marble.
  • Dunk one side of ball in a small amount of sugar, granulated or the coloured crystal sugar used on xmas cookies; try to match the colour with the colour and flavour of the balls.
  • Place ball, sugar side down, into cavity of a plastic candy mold, pressing from edge of mold to centre.
  • Immediately unmold onto a waxed-paper lined tray.
  • To make chocolate candies, add 3 tsp cocoa and 1/2 tsp of pure vanilla extract.
  • Let candies stand out in the open to harden for at least 24 hours to become firm, then place in freezer or refrigerator.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I made this recipe at Easter (same recipe...do not remember where I got it..on the web somewhere) and shaped them into small egg shapes. VERY sweet but good (I made regular and the chocolate variety, and I have to say the chocolate was better...took away that "too sweet" flavor.) I did not dip them in sugar...I chilled them and then dipped in melted semisweet chocolate with paraffin wax. They were a big hit with my family, but just a tad bit too sweet for me (though still good...I think sometimes when you make something, by the time you get around to having it, you're sick of looking at and smelling it :). I made about 4 times this amount and messed around with extracts, too. I tried almond, cherry, lemon and rum. I actually wrapped the cherry candy around a maraschino cherry and then shaped it...now that was yummy! This recipe is very versatile and can be adapted for any holiday.
     
  2. These are great! We made this when I was a little girl for bridal showers and baby showers. They were so much fun for me to help as a little girl and oh so good to eat. I had totally forgotten about this recipe. Thanks
     
Advertisement

RECIPE SUBMITTED BY

I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes