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Mini Lemon Cup Candies recipe

Mini Lemon Cup Candies.

These delightful, lemon-scented white chocolatecandies make ideal sweet confections to serve at weddings, bridaland baby showers, and tea and garden parties.

Recipe: Mini Lemon Cup Candies

2 cups (12 ounce package) NESTL ®TOLL HOUSE® Premier White Morsels – divided use
2 tablespoons plus 1 1/2 teaspoons light corn syrup
42 (1-inch) paper liners
Rind of 1 lemon, grated
1 to 2 drops of yellow food coloring (optional)
Powdered sugar for kneading2 teaspoons vegetable oil
Yellow decorator sugar

  • Melt 1 cup morsels in small, uncovered,microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute;STIR. Morsels may retain some of their shape. If necessary, microwaveat additional 10- to 15-second intervals, stirring just untilmelted. Add corn syrup; stir until well combined. Mixture willbe a little grainy. Gather up and form a ball. Wrap with plasticwrap and let stand for at least 1 hour or until cool.
  • Place paper liners on baking sheet.
  • Knead mixture, lemon peel and 1 to 2 dropsfood coloring on work surface lightly dusted with powdered sugaruntil zest and color are worked through and mixture is smooth.Plastic gloves can be worn to prevent food coloring from dyinghands. Shape into forty-two 3/4-inch balls and flatten slightly.Place one in each liner.
  • Melt remaining morsels and vegetable oilin small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%)power for 1 minute; STIR. Morsels may retain some of their shape.If necessary, microwave at additional 10- to 15-second intervals,stirring just until melted. Spoon 1/2 measuring teaspoon of meltedmorsels onto each filling. Sprinkle lightly with sugar. Refrigeratefor 20 minutes or until firm. Store in covered container in refrigerator.

    Makes 42 candies.

    Tip: To keep melted morsels warm, placebowl on top of smaller bowl filled with very warm water. Do notallow water to touch bottom of bowl or allow water to get intomelted morsels.

    Nutritional Information Per Serving (1/42of recipe): Calories 60 Calories from Fat 30 Total Fat 3.5g 5%Saturated Fat 2.5g 13% Cholesterol 0mg 0% Sodium 10mg 0% Carbohydrates8g 3% Dietary Fiber 0g 0% Sugars 6g Protein 0g

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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  • Comments



    I based this cookie on the Fudge-Filled Toffee Pecan Sandies recipe and filled it with homemade lemon curd. Of course, you could also use store bought lemon curd, but this lemon curd is so fabulous you really need to give it a try.


    The Lemon Curd recipe makes more than you ll need for the cookies, but it will keep in the refrigerator for a week, and  it freezes well and will keep in the freezer for 2 months. I made a double batch of the lemon curd and plan to make mini lemon pies next week for Thanksgiving.

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