Recipe by Sarah Phillips © 2003 Sarah Phillips CraftyBaking.com
Need a quick and easy recipe for chocolate ganache? Well, this one is for you because it uses Candy Melts. The resulting recipe can be used as a glaze or whipped with a beater.
FROSTING, ICING ETC RECIPE HELP
One 14-ounce package of Candy Melts, any flavor
1/2 cup whipping cream
Chop Candy Melts (you can use a food processor). Heat whipping cream in saucepan just to boiling point. DO NOT BOIL. Remove from heat, add chopped Candy Melts, stir until smooth and glossy. If mixture is too thick, add 1 to 2 tablespoons warm whipping cream. Place cake on cake board cut to fit; position on wire rack over drip pan. Pour glaze into center and work out toward edges. Note: Cake may be iced first in buttercream icing. Let icing set, then pour on ganache. If cake is one layer or perfectly smooth, buttercream icing is not needed.
Follow recipe above, using 1 cup whipping cream and making these changes: Allow mixture to set and cool to room temperature (it will have the consistency of pudding, this may take 1 to 2 hours.) Whip on high speed until light and soft peaks form.
Press a piece of plastic wrap on its surface. Store at room temperature for a few days.
This recipe is from Wilton Industries and is posted with permission.