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Delicately flavored with almond liqueur, then dipped in chocolate, these
candies look and taste like expensive purchased chocolates.
Makes about 40 pieces
Prep: 45 minutes
Cook: 20 minutes
Cool: 45 minutes
Stand: 45 minutes
 Ingredients
2 cups sugar
1/2 cup water
1/4 cup half-and-half or light cream
1 tablespoon light-colored corn syrup
2 tablespoons Amaretto or coffee liqueur
1 pound dipping chocolate or confectioner¿s coating
Directions
1. Butter the sides of a heavy 2-quart saucepan. In the saucepan combine
sugar, water, cream, and light corn syrup. Cook over medium-high heat to
boiling, stirring constantly with a wooden spoon to dissolve sugar. This
should take 5 to 6 minutes. Avoid splashing mixture on sides of pan.
Carefully clip candy thermometer to side of saucepan.
2. Cook over medium-low heat, stirring occasionally, until the thermometer
registers 240 degree F, soft-ball stage. The mixture should boil at a
moderate, steady rate over the entire surface. Reaching soft-ball stage
should take 15 to 20 minutes.
3. Remove saucepan from heat. Cool, without stirring, to lukewarm (110
degree F). This should take about 45 minutes. Remove candy thermometer
from saucepan. Add Amaretto or coffee liqueur; beat with the wooden spoon
until candy becomes creamy and slightly stiff. This should take about 10
minutes.
4. Shape candy into 1-inch balls; place balls on a baking sheet lined with
waxed paper. Let the balls stand at room temperature about 20 minutes or
until dry.
5. Melt the dipping chocolate or confectioner¿s coating. Carefully dip
balls into melted chocolate. Let excess chocolate drip off balls. Place
the dipped balls on a baking sheet lined with waxed paper until dry. Store
tightly covered in a cool, dry place. Makes about 40 pieces.
Fancy Vanilla
Chocolates: Prepare Fancy Liqueur Chocolates as directed above, except
substitute 2 teaspoons vanilla for the Amaretto or coffee liqueur. |
