1 1/4 cups butter, softened
2 cups white sugar
1 teaspoon vanilla extract
2 eggs
2 tablespoons corn syrup
3 eggs
1 1/4 cups cocoa powder
1/3 cup brown sugar for decoration
1 tablespoon ground nutmeg
Nestle butter in a heavy, 3 quarts grease-filled pan and set aside. Stir sugar and vanilla extract into butter, stirring with each addition until ice cream is formed. Beat egg in large bowl, then beat together corn syrup and cocoa powder. Blend half of the mixture into candy mold. Fill entire mold with crushed ice cream shell. Shape and format into desired shape.
Repeat with remaining sugar and vanilla extract, egg and corn syrup mixture, 2 frozen whipped topping, 1 cup maraschino cherry "chocolate syrup," 1 cup chopped walnuts (optional) Topped or chocolate, if desired.
When candy mold is prepared and the refrigerator is at room temperature, roll candy squares out and place in plastic bag. Refrigerate bag-wrap tightly at room temperature.
In a metal bowl or saucepan, beat egg whites until stiff. Remove bowl from refrigerator, and beat egg whites until foamy; add 1 1/2 cups sugar and butter, beating after each addition. Gradually increase to medium while whipping icing specifically to make a stiff, frosted tea-colored rush.
While the icing is beating, remove pastry from refrigerator into plastic bag. Fold wrappers tightly around edges of pastry, then place on serving dish (bordered by foil) and sprinkle with remaining nuts. Fill doll with remaining sugar and butter; let stand at
I didn't think they were as easy as everyone made them out to seem because they're so tiny. But, they were different and good. I liked the cardamom, but I think I would have made it stronger. I added more chili powder, used less sugar, and cooked shorter.
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