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.)”
READY IN:
24hrs
YIELD:
48 candies
UNITS:
US

Ingredients Nutrition

  • 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

Directions

  1. In a mixing bowl, beat cream cheese until soft.
  2. Add desired food coloring and flavoring.
  3. Gradually add icing sugar, mixing and kneading until mixture has a putty-like consistency.
  4. If you want a firmer texture, just add more icing sugar.
  5. Roll mixture into balls the size of a marble.
  6. 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.
  7. Place ball, sugar side down, into cavity of a plastic candy mold, pressing from edge of mold to centre.
  8. Immediately unmold onto a waxed-paper lined tray.
  9. To make chocolate candies, add 3 tsp cocoa and 1/2 tsp of pure vanilla extract.
  10. Let candies stand out in the open to harden for at least 24 hours to become firm, then place in freezer or refrigerator.

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