Better ’n Godiva Chocolates


  • 1-lb. bag fondant mix (this is like powdered sugar - buy it at candy-making stores for about $2.50)
  • 6 tbsp. unsalted butter
  • 3 tbsp. cream (or half-and-half)
  • Flavorings colorings (See requirements in 3rd paragraph below)

Melt butter in cream in a medium pan, over low heat, just until butter melts. Remove from heat. Dump in entire bag of fondant mix. Stir with fork until lumps are gone, then knead with your immaculately clean hands.

Divide the candy into two or three or four equal bunches, and put each into a small clean glass or china dish.

Flavor and tint each as you wish, using WATER-based or OIL-based flavorings, not any with alcohol - this rules out all McCormick bottled flavorings. Alcohol will affect the chocolate coating later.

After each batch is flavored and tinted, roll small smooth balls of each and place on waxed paper on a cookie sheet to "cure" (develop a dry surface) for 20 minutes or so. The size of balls can vary from dime to quarter-sized. The chocolate will add thickness, so make them a little smaller than you are first inclined to do - you get more cremes this way.


1 bag chocolate discs for candy (Nestlé is recommended - Wilton is waxy. These are found only at candy-making stores.)
Melt about half a bag of discs in a double boiler. If you melt it all at once, then it gets too deep and hot to work with later on. Chocolate chips don't work too well. Stir to see how melted they are; if you use low heat, this takes time, but high heat will make the creme centers melt later, and makes a mess. Work with the lowest melting point you are able.


With a teaspoon, drop a creme center into melted chocolate, roll it around to cover it, pick it up, drain it over the pan, and drop it back onto the waxed paper. Repeat for all cremes.

As chocolate gets low, add more discs from the bag. When you have finished with all the cremes, then look over the sheets of finished ones and drip them with additional chocolate if needed. Examine them from every angle - except the bottom - to fix bare spots.

Refrigerate the candies for about 20 minutes to harden the chocolate. Now you may handle the candies. You may freeze them and they won't whiten, and paper cups or boxes are recommended for packaging. Bags aren't protective enough. The cremes taste better on the SECOND day, after the sugars have a chance to dissolve completely.

If you have extra chocolate left over, then dip several Oreo cookies into it and when there's only a little left, drop raisins in and stir. They make wonderful rewards for your time spent in the kitchen.

– Marlene Adams