Candy Recipes - Truffles, Balls and Bon Bons
Treasure Truffles
1/2 cup unsalted butter, softened
2 1/2 cups confectioners' sugar
1/2 cup Hershey's cocoa
1/4 cup whipping cream
1 1/2 teaspoons vanilla extract
Centers: After-dinner mints; candied cherries, whole; pecan or walnut halves
Coating: confectioners' sugar; flaked coconut; chopped nuts
In large mixer bowl, beat butter. In separate bowl, stir together confectioners'
sugar and cocoa. Add to butter mixture alternately with whipping cream and
vanilla extract, blending well. Refrigerate until firm. Shape small amount
of mixture around desired center; roll into 1-inch balls. Drop into desired
coating, turning until well covered. Refrigerate until firm.
Variation:
Add 1/2 teaspoon rum extract, and decrease vanilla extract to 1 teaspoon.
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