In a double boiler or a large glass bowl over a pot of hot water, melt about 1/2 the bag of pink candy melts with about a tablespoon or 2 of E-Z Thin (or paramount crystals) stirred in (the crystals make the melts thinner & more pourable). Candy Coating: Remove the filling log from the fridge & slice it into about 1/4' thick discs using a sharp knife. Slide this wrapped log of filling into the paper towel tube & then place it in the fridge to chill for about 45 minutes (the tube helps the filling log keep it's shape on the bottom).Ģ. Put the dough on a large sheet of plastic wrap & roll it into a log, the circumference of which should be about an 1/8' less than the mold your using. Beat until it comes together & then turn the mixer to high speed & beat until it's nice & creamy (if it's sticky, add a little more powdered sugar). Filling: In a medium mixing bowl combine the powdered sugar, butter, extract, & cream. Red Candy Wrappers or Small Paper Candy Cups (optional)ġ. Silicone Circle Candy Mold (the one I found on Ebay has 15 compartments) Butter, room temperature/softenedġ/2 tsp.

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