The Big Book of Homemade Candy Recipes by Max Diamond - HTML preview

Note: I save up chocolate cake crumbs whenever I have a chance. They can be stored in the freeze r. Pack the crumbs in the amount needed. A good chocolate cake makes all the difference!

Select-Your-Own Chocolate Truffles

"For Chocolate Orange Truffles: Add 1/4 teaspoon freshly grated orange peel with vanilla. For Mocha Truffles: Add 1 to 2 tablespoons powdered instant coffee with cocoa. For Nut Truffles: Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture with vanilla." Original recipe yield: 30 truffles.

INGREDIENTS:

3/4 cup butter

3/4 cup HERSHEY®'S Cocoa Powder

1 (14 ounce) can sweetened condensed milk

1 teaspoon vanilla extract

1/3 cup white sugar

1/4 cup ground cinnamon

2 cups HERSHEY®'S Semi-Sweet Chocolate Chips

2 tablespoons shortening

2 teaspoons shortening

DIRECTIONS:

In medium saucepan over low heat, melt butter. Add cocoa; stir until smooth. Add sweetened condensed milk; stir constantly until mixture is thick, smooth and glossy, about 4 minutes.

Remove from heat; stir in vanilla. Refrigerate 3 to 4 hours or until firm.

Shape into 1-1/4 inch balls; coat with cocoa, powdered sugar or Coating Selections. Refrigerate 1 to 2 hours or until firm. Store, cove red in refrigerator.

Sugar and Cinnamon Coating: Stir together 1/3 cup sugar and 1/4 teaspoon ground cinnamon.

Chocolate Coating: Line cookie sheet with waxed paper. In medium microwave -safe bowl, place 2 cups (12-oz. pkg.) Hers hey's Semi-Sweet Chocolate Chips and 2 tablespoons plus 2 teaspoons shortening. Microwave at High (100%) 1 minute; stir. If necessary, microwave at High an additional 15 seconds at a time, stirring after each heating, just until chips are melted and m