Mostly I stick to baking and skip candy making. Making candy is tricky ... more precise. You need a candy thermometer to control temperature. It's easy to end up with messy, uneditable goo, or ruined pots and pans due to how blazing hot melted sugar gets. I don't want 1st degree burns either. But featured today is a candy we can make without all the hazards, fuss or failure.
Luscious Valentine's Day truffles are ultra easy to make, and the ingredients are few! My kind of homemade candy, lets's get stared!:
Ingredients:
12 ounces of dark chocolate (semisweet or bittersweet)
1/3 cup heavy cream
1 tablespoon butter
2 teaspoons vanilla extract (or half vanilla/half rum, your choice)
Directions:
1) Break up (if needed) chocolate into small pieces and toss into a saucepan along with heavy cream. Add the butter.
2) On low heat, melt and whisk together the chocolate, heavy cream and butter until uniform and creamy. If you have a double boiler, use it; if not, follow my slow, low-heat, in a pan, on a stovetop, with continued whisking method.
3) Turn off the heat and whisk in the vanilla extract. If you want to add some rum or bourbon for flavor, now is the time.
4) If you select the right sauce pan, you can cover and place it directly into your refrigerator without having to transfer the chocolate mixture into another dish that needs to be washed. Hey, it pays to think ahead!🙂
5) Refrigerate for 2 hours. If you allow it to get too hard (because you forget the time), let room temperature soften it some so you can scoop and form into balls.
6) Use a tablespoon or small scooper to make 1-inch balls.
7) Roll the truffle balls in (1) rich cocoa powder, (2) crushed nuts, (3) shredded coconut, (4) crushed peppermint, (5) crushed English toffee, or (6) candy sprinkles ... whatever you like. Some of each looks lovely.
8) Plate your truffles and keep cool in the refrigerator until ready to eat!
Hugs and kisses, xoxo.
Happy Valentine's Day, my lovelies!💋
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