Recipe by Karen From Colorado
These chocolates have a light liqueur flavor and look and taste just like the expensive chocolates sold during the holidays. A bit of work, but well worth the effort. Prep time includes cool time.
- 2 cups sugar
- 1⁄2 cup water
- 1⁄4 cup light cream
- 1 tablespoon light corn syrup
- 2 tablespoons Amaretto or 2 tablespoons coffee liqueur
- 1 lb dipping chocolate or 1 lb confectioner's coating
Directions See How It's Made
- Butter the sides of a heavy 2 qt saucepan.
- Combine sugar, water, cream, and corn syrup.
- Cook over med-high heat to boiling stirring constantly with a wooden spoon (about 5-6 minutes).
- Avoid splashing the sides of the pan.
- Clip candy themometer to the pan.
- Cook over med-low heat, stirring occasionally, until the themometer registers 240 degrees (about 15 to 20 minutes) Mixture should boil at a moderate, steady rate over the entire surface.
- Remove pan from heat.
- Cool, without stirring to 110 degrees (about 45 minutes).
- Remove themometer.
- Add Amaretto or coffee liqueur.
- Beat with a wooden spoon until candy becomes creamy and slightly stiff.
- (about 10 minutes).
- Shape candy into balls.
- Place balls on a wax paper covered cookie sheet.
- Let balls stand at room temp for about 20 minutes until dry.
- Melt dipping chocolate.
- Carefully dip balls into the melted chocolate, letting excess drip off.
- Place the dipped balls back on the cookie sheet until dry.
- Store in a tightly covered container in a cool dry place.