Fancy Liqueur Chocolates
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 confectioners coating
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 confectioners 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. |