Make A Liquid Candy Center Thicker
How do you make a liquid candy center "thicker" so it doesn't burst out of the chocolate when you bite into it?
I want to fill chocolates with Kahlua and cream liquor. The liquor is very thin, and I would like to thicken it up so it doesn't burst out of the chocolate when you bite into it.
I think it really depends on the type of center you are making when you want to try to thicken it for your chocolate covered candy.
Some fillings you may be able to "cook down" until it thickens, but I don't know if that alone would eliminate the "squirting" affect you are worried about.
You could perhaps try just adding some fondant powder to the mixture or maybe a little corn syrup to thicken it.
If you don't mind that the center is quite a bit thicker (and probably a lot sweeter), you could instead use one of the fondant recipes
and then follow the instructions for adding cream filled chocolate candy flavors
to add your Kahlua.
I'm not sure if that will be a result that is acceptable to you as far as flavor is concerned, but that's the best solution I can come up with for thickening the the filling to such a degree that it won't be bursting out when you bite into it.
Let me know what you end up doing and what works out the best. I'm sure you aren't the only one who would like to solve the problem of too thin candy centers.