Step 4: Prepare the Syrup

Pour the sugar into the center of the saucepan, making sure that the middle is higher than the sides. Avoid getting crystals stuck to the sides of the pan.

Pour the water down the sides of the pan. This will wash down any errant flecks of sugar.

Heat on a medium-high burner until the temperature of the syrup reaches 246 F (119 C) for unsweetened liquors, or 243 F (117 C) for sweetened liquors. Yes, that three degree difference really does matter. If crystals have formed on the side of the pan, wash them down with a silicone pastry brush dipped in cold water.

When the required temperature has been reached, remove the saucepan from the heat. Add the liquor, which has been warmed in the microwave. Just make it warm to the touch, no need to boil it.

Stir the solution gently until all of the liquor has been incorporated.

If you agitate the solution too much at this point you can induce crystallization, which will ruin all the work you've done. Just stir the solution in - slowly - with the plastic spoon.

Once it's all mixed, you can fill the molds.
<p>These were a big hit last holiday season, the cornstarch step happens faster than one expects, don't let them sit too long or the cornstarch will soak into the rest of the liquid ball. I'm playing around with some cherry soaked cordials this year, I'll also try some different techniques for chocolate them, but big thank you to this recipe for getting me started, these are a big favorite of mine to make now. </p>
Hi, i need help... why when I pour the liquor (I use vodka 40% alcohol) the syrup suddenly crystalize ? So confused with this step..
<p>How do you get around these abc laws with this? There's not a permit for it and if over more than .5% it's against the law. I'm trying to get permit to do similar thing before launching website and keep hitting block wall. Better yet how can I measure the content? I may not be over the .5%</p>
Hey, This is awesome. I have been looking for a guide for a long time. I have two questions. I am based in a very high humidity climate (Singapore). Do I need a cold environment while working on Candies ? I usually keep my Aircon on when I work with chocolate here. 2nd one you have mentioned in Step 5 to flip them over ? Do you mean turn the tray upside down?
Oh my gosh. BRAVO on this Instructable. Fabulous, fabulous, fabulous. <br>Thank you! <br>
http://www.instructables.com/id/For-the-Diva/<br><br>Just thought I'd let you know I included you in my guide! I'm not sure if the pictures are showing up properly because my internet is a little weird, but hopefully I'll figure it out tomorrow :)
Thank you! I'm honored. :)
Looks brilliant! But I'm wondering if its possible to not use the starch mould? <br>I make filled chocolates a bit, and normally make a chocolate cup, fill it with the filling then cover up the cup with chocolate, leaving time between each for stuff to set. <br>This is the first time I'm trying with alcohol - so yeah. Is it possible to put the alcohol syrup straight into chocolate cups?
That would probably work just fine! The only thing that might be an issue would be capping the cup with chocolate. I'd think that sprinkling the top of the syrup with a tiny bit of starch would probably induce crystallization enough to safely coat the cup. <br> <br>Let me know if it works!
&quot;If you start with tempered chocolate and do not let the temperature exceed 97 F (36 C), you will not lose your temper. &quot;<br>haha! great instructable! but i was wondering if the same can be done with chocolate molds and if its possible to completely omit the starch bit.... to make shells out of chocolate n then coat it with chocolate on the top after there is a thin sheet on crystallized sugar on top as u say!
hi.I need manual of How to Make Chocolate Liquor Cordials but i don't pay money for sign up because i am iranian and don't have credit card.hence every one can help me please send manual of How to Make Chocolate Liquor Cordials to my mail(ram_ram_7@yahoo.com). <br>tnx <br>
What would the ratio of sugar : water for maken this simple syrup? thanks :)<br>
The syrup has 87 g water, 247 g sugar, and 100 g alcohol in it.
can i replace the liquor and use soy sauce<br>and put any ingredient live vineger or corn syrup to have this result
That's an interesting question! I don't think that using non-alcoholic liquids would work. My feeling is that water-based liquids would result in an excessive amount of crystallization, resulting in something closer to rock candy. Vinegar and other acidic ingredients actually break down sugars, so the problem with using them is the opposite - you might not get crystallization at all.
thanks for reply and your interest but i m work in molecular gastronomy and i didn't use alcoholic liquids and the result is perfect your topics is very helpful <br>tanks
Did you make any adjustments to the reciepies or procedure to use a non-alcoholic liquid? Do share the knowledge if you have it!
non alcoholic liquid mixed with some buffer of some sort?<br>yeah, i'll try with ice tea
Just wanted to know if you let the sugar mix cool down some before adding the liquor. I added it after cooking off the suger and the stuff looed like it just boiled off. I scewed up the first batch had fresh corn stach so I dint dry it first <br>trying to make another batch.
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I love this and can't wait to try it. But it looks so complicated!<br/>I'm not good with the 'difference of 3<sup>o</sup>' thing. <br/>Could you use silicone molds instead of cornstarch?<br/>
It's actually not that hard to get the right temperature - if the syrup is cooked over medium heat, it's slow enough that it is (usually) easy to catch it at the right point. Once the temperature hits about 115, you just need to be extra vigilant. :) Unfortunately, silicone molds don't work. The first time I tried this, I poured the leftover syrup into a set I had. The top surface crystallized, but the rest didn't. I don't know if pre-starching the molds might work, but it seems like it would be pretty difficult to insure a clean, even coating.
Shouldn't be any harder than getting a clean, even layer in a bundt pan. Apply a thin layer of butter or Crisco over the dish surfaces, dust on some starch, and shake the excess all over your clothes. Or a sink.&nbsp;Probably both.<br />
Interesting. Lucky me you already tried it! I love a good instructable that comes out of trial and error! I'm definitely going to try it. I'll post my results. I have a good feeling that this might become my new signature holiday gift candy. . .
Please do post your results! I'd like to know what liquors people try, and which ones are problematic. I'd love to compile a list of successes and failures to add into the instructable.
Darn it i miss chocolate liquor bottles.<br />
Trying this at all was thanks to your instructable. Trying a second (and successful!) time was thanks to the troubleshooting guide. Thanks!<br /> <br /> I found two refinements that are working for me. <br /> <br /> 1)&nbsp;I'm using a tea infuser as a sifter. The type that scissors open like a clamshell?&nbsp;They don't work for tea, but the mesh is very fine and it sifts in a very localized manner, making it easy to sift within the lines.<br /> <br /> 2)&nbsp;I took your complaint to heart about forgetting to reserve some starch for the top.&nbsp;Let's just say I&nbsp;recognized myself in that paragraph. So before the starch goes in the oven, when my brain's fresh and I'm not worrying about errant crystalization, I&nbsp;set up the trays the way I&nbsp;want them and fill a ramekin with the topping starch as mis en place. Everything goes in the oven, and there's nothing to remember.<br /> <br /> <br />
Can you use actual candy molds for the sugar molding-process (perhaps dusted with corn starch and topped w/corn starch for moisture prevention) or is there a purpose beyond a simple mold for the corn starch?<br />
how high would the alcohol content have to be for it would 15% vol be enough
I've never ventured too far away from hard alcohols. 15% might be pushing it, but it's hard to say without conducting the experiment.<br />
Hi. just wondering how much chocolate do i need for a batch<br /> <br /> thanks<br />
&nbsp;that cobra&nbsp;whiskey&nbsp;sounds potentially harmful... what with the &quot;numbing effects&quot; and &quot;possibly neuro-toxic&quot;&nbsp;<br /> interesting though...
Hi. I would like to try this but just have one question. would it be possible to use couverture chocolate for this
Couverture chocolate would work superbly for this.<br />
I have always wondered how liquor filled chocolates were made and now I know!!&nbsp; Thanks for a great instructable.&nbsp; For years I've bought liquor filled chocolates in a local Polish Deli in the town that I live in.&nbsp; I've always wondered how they were made.&nbsp; It is great to know that I can make my own if I ever want to.&nbsp; I'm not overly fond of having my kitchen covered in cornstarch.&nbsp; I have enough trouble keeping it clean in general.
Thanks! You'll have to let me know how it goes for you if you try to make them.<br /> <br /> I know what you mean about the cornstarch. I'm also not a particularly tidy person, but a layer of fine powder all over the counter is enough to drive even me a little nuts.<br />
Hi, i can't really get the step for adding alcohol. how should i add inorder not to agitate it? because i tried twice but i'm still stuck atthat step. can you advice me more on this? thank you.<br />
What you don't want to do at this step is to vigorously stir or whiskthe mixture.<br /><br />The best way to slowly add the liquor is to pour it slowly down the sideof the container. It'll form a layer on the top of the sugar syrup.Then, to mix it, just place the spoon in the mixture and slowly stir thecontents. It might take a while to completely incorporate, but that'snot a bad thing.<br />
Thanx! i will give it a shot again ! =)<br />
Oh dear. You see, I have quite a few friends who either have recently turned 21 or will in a few months, but I've personally decided to buck the trend by refusing to touch alcohol in any form when my time comes. But as a hobbyist with a penchant for molecular gastronomy (and working on a chemistry BA), this Instructable is forcing me to reconsider my commitment. Perhaps I could reverse the usual tradition of most 21st birthdays, instead doling out the celebratory ethanol in chocolate shells to anyone but the celebrant? Damn it all, though, I thought nothing, absolutely nothing, could come along and sway my resolution with this topic. But alas, I checked the front page of Instructables a couple of days ago, and all that is now up in the air.
I find your solution to the traditional 21st birthday fascinating, but what, pray tell, would you then give the birthday man/woman? It seems a bit unfair to give the presents to the guests and nothing to the person of the hour...
I'll have to report a mixed result. My coconut rum liqueurs were like a soft bag of liquid after 4 1/2 hours, so I left them overnight before flipping. After a further 7 hours, the first trayful, made in a flat tupperware-type thing, were wonderfully fulfilling to excavate out, looking like little hard-gums. The 2nd tray, setting in a small baking tin, had not flipped cleanly, and each small candy started oozing as I picked it out of the cornflour. If I leave it overnight again, will the syrup solidify enough so I can sieve the cornflour for another attempt later (much later)? Excellent instructions though, and following the links I have also learned how to temper chocolate.
I'd leave them in for another day, it couldn't hurt! More time in the starch did wonders for my overly soft coconut rum candies. It's odd that half a batch worked and half didn't - was there any difference in the way the two containers were covered or stored?
Yes – the batch that worked were in a container with a clip-on lid, so the candies inverted neatly onto their heads. The other tray was inverted into another tray of a similar depth, so they misaligned and slipped. I finished the handful of successful candies and took them to a funeral (I'd made them to cheer up my cousins) where they went down a treat! I will definitely be trying again. Maybe next time with a nice 8 year old rum..
So while the candies are in the corn starch the outside forms a shell while the insides remain liquid? Also, after cooking, do these still contain a lot of alcohol? Could you eat a batch of them and get drunk!? :D
That's how it works! And they do still contain a lot of alcohol, though I don't know exactly how much. You can really feel the liquor in the back of your throat when you eat them, though. :)
Does the alcohol content of the contents make these long-lived confections? That is, how long of a shelf life, or how far in advance can these be made and still retain their integrity and quality?
The longest I've ever had a batch around without eating them all is about a week. During that short period they were pretty stable. They've got two things going for a long shelf-life, though. Both the alcohol and the high sugar content would lead me tho think that these could last for quite a while without spoilage.
Awesome! I told my girlfriend about these, she LOVES chocolate. She laughed and thought that would be the perfect way for her to get drunk.

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