CopyKat Recipes » Candy

Sweets for my Sweetie – How to make chocolate truffles

Stephanie — Sun, 07 Feb 2010 17:48:59 +0000

Chocolate truffles are rich and creamy mouthfuls of soft chocolate. Truffles in the stores, if you can find them often are very expensive, but with a little time and patience, you will be making sumptuous chocolate truffles for the people you love the most.

Years ago, I used to make lots of chocolates for the holidays. I had a large family, and dipping things into chocolate, or creating chocolate candies, was something I loved to do for everyone. I would make around 50 pounds of chocolate creations Thanksgiving weekend. While others were out shopping, I would be at home making candies for about three days straight. By the time this candy making festivity was over, my back ached from constantly bending over, and I couldn’t handle the sweet smell of chocolate any longer.

Making chocolate truffles is one of my favorite candies to make. You can flavor truffles anyway you like, or not at all. My recipe includes an almond liqueur, but you can add any flavor you like. I have made truffles with coffee flavored liqueur, hazelnut liqueur, dark rum, and orange liqueur. So when you are making your truffles, you can make them any way you like. My truffles are covered in chocolate, but you can simply dust the truffles with cocoa powder. Either way you finish your truffles, they will be a real delight.

For my recipe I am using chocolate in 10 ounce increments. After making the New York Times Best Chocolate Chip Cookie Ever, I realized that you can indeed by better quality chocolate in the grocery store if you take time to look. Now, I personally love dark chocolate, you may not. So when I make these, I buy the chocolate chips with a high amount of cacao (how much chocolate liqueur is contained). I have also made these same truffles with Valrhona or Callebaut, and they come out very well. Most of us can’t find these brands at our local grocery stores, thanks to the Internet and online ordering, everything is just a click of the mouse away.

For Ganache (The inside of the truffle)
10 ounces good quality chocolate
1/3 cup heavy cream
1 teaspoon vanilla extract
1 1/2 tablespoons liqueur of your choice

Chocolate Coating (The outside of the truffle)

10 ounces of chocolate

2 tablespoons butter, melted

To make the ganache, bring heavy cream, and vanilla to almost a boil, pour the warm cream mixture over the chocolate. Whisk the chocolate and cream, until it is smooth and the chocolate is melted. When the mixture is smooth and creamy, with no more chunks of chocolate in mixture add in liqueur flavor that you desire. Cover the bowl with plastic wrap and place in the refrigerator for a couple of hours. You will want to chill the mixture so it will be easy make the individual truffles, until the mixture hardens it will be too soft to make the truffles.

After about 3 to 4 hours, or even overnight, remove the unformed truffles from the refrigerator. Use a cookie scoop or a tablespoon to scoop out the truffle. Place truffle onto a cookie sheet that has been covered with either wax paper or parchment paper. Once all of the chocolate has been scooped out into individual pieces you may need to shape the truffles by rolling them into small balls. Place cookie sheet into the refrigerator while you make the ganache.

Make the chocolate coating for the outside of the truffle by melting two tablespoons of butter and pouring this over 10 ounces of chocolate. You may need to gently heat the chocolate in the microwave, or over a double boiler. Once the chocolate has been melted, you can begin to dip the truffles into the chocolate. Dip the truffle into the melted chocolate, roll the truffle around into the chocolate until it is fully coated, using a fork lift the truffle out of the chocolate and gently tap the fork on the edge of the bowl to remove excess chocolate. Place the chocolate coated truffle onto parchment paper, and let the chocolate harden.

Before the chocolate sets completely you may chose to dust your chocolate with something extra. Chopped nuts, or even coarse sea salt are perfect additions. If you have never tried sea salt on chocolate, if your palate is a little more daring, you may find this a new flavor that you will love. Let your chocolates fully set and become hard before moving them into a storage container.

Other Resources for making chocolate truffles

Baking 911’s Chocolate Truffle Making

Alton Brown’s Chocolate Truffles

Candyland Crafts – need candy making supplies? I have ordered from them before.

The Great Book of Chocolate by David Lebovitz

Quick and Delicious Brittle – this only takes 8 minutes to make.

Stephanie — Fri, 15 May 2009 03:40:20 +0000

This is very crunchy and will keep in a tight fitting container for several weeks. Candy making doesn’t have to be hard.

1 C. granulated sugar
1/2 C. white corn syrup
1 tsp. vanilla
2 C. nuts of your choice
1 Tbsp. butter or margarine
1 tsp. baking soda

Mix 1 cup sugar and 1/2 cup corn syrup until all of the sugar is wet. Microwave 4 minutes on high.

When this is finished toss in the vanilla, nuts and butter or margarine, and microwave for an addition 4 minutes on high.

When finished quickly stir in 1 teaspoon baking soda and pour on greased cookie sheet. Being quick is imperative.

Thanks to perrylou for sharing this candy recipe.

Silver Dollar City’s Fool’s Gold – you can make special candy anytime.

Stephanie — Thu, 14 May 2009 02:50:10 +0000

This candy is found at the expensive candy stores in the mall and with out the chocolate coating at Silver Dollar City in Branson. Very easy to make at home.

1 cup sugar
1 cup dark corn syrup
4 tsp. baking soda
chocolate for dipping

Over medium heat. In a very large and heavy saucepan combine sugar and syrup. Bring to a boil just until sugar dissolves. Stirring constantly. Cook without stirring until it reaches hard crack stage or 305 degrees on candy thermometer, remove from heat, stir in soda. Working quickly, spread mixture in a 9×18" pan. Allow to cool. Break into pieces. Dip in Chocolate that has been melted if desired. Let the Chocolate harden. Enjoy. This is good with or without the chocolate.

DO NOT try to make this on a cloudy day. It will not work.

Lots of White Trash – what’s better than a treat made with all of our childhood favorites?

Stephanie — Thu, 14 May 2009 00:28:11 +0000

If you like chocolate covered Oreo cookies, you will enjoy this snack mix. You can substitute the candy for Reeses Pieces or use Captain Crunch cereal instead of Fruit Loops….a big favorite with friends and family.

4 cups Corn Chex
4 cups Rice Chex
4 cups Fruit Loops
1 14oz. bag M&M\’s
1 container dry roasted peanuts
10 oz. small pretzels twists or sticks
1 package vanilla flavored almond bark

Mix all dry ingredients in a very large container, can of course use a trash big. Melt bark according to package directions, once melted, pour over cereal mixture and stir well. After coating all of the cereal mixture, spread on foil covered baking sheets to cool. Once cool, break into pieces and store in airtight containers.

Thanks to scottsfrog for this recipe.

Brickle – make chocolate candy at home. It is easy to make candy!

Stephanie — Thu, 14 May 2009 00:24:17 +0000

Sweet & crunchy candy-type snack that you can make quickly at home.

1 cup butter
1 cup light brown sugar
Whole box of Club crackers
1 and a half bags chocolate chips
Coarsely chopped nuts (cashews are great but peanuts work too)

Line a cookie sheet with aluminum foil & spray with Pam. Cover foil with a layer of whole Club crackers. Melt butter & add sugar. Cook until thickened (about 5 minutes). Pour mixture over crackers. 5. Bake in 400 degree oven for 5-6 minutes. Sprinkle chips over the crackers. Sprinkle nuts over chips. Spread so crackers are covered & press nuts into chips. Put into freezer for 2 hours. Remove and break into pieces.

Thanks to Tomoko for this candy recipe.

Sugar and Spice Pecans – These are the candied nuts that you find in malls, fairs, and at airports.

Stephanie — Mon, 04 May 2009 01:09:55 +0000

Walking through an airport, fair, or even some shopping malls, we have all seen the nut vendors. These are so expensive to buy, but guess what, you can make these quickly and easily at home. These nuts are simple to make, and cost so much less than what you might purchase them for. You may even want to make a double

3/4 C. Sugar
1 tsp. Ground Cinnamon
1/2 tsp. Salt
1/4 tsp. Ground Nutmeg
1/4 tsp. Ground Allspice
1/4 tsp. Ground Cloves
1 Egg White
2 1/2 Tbsp. Water
8 C. Pecan halves

Combine sugar, and all spices, water and the egg white in a bowl and mix well. Add pecans, and stir until they are well coated. Spread in a lightly greased foil lined jelly roll pan. Bake at 275 degrees for 50 to 55 minutes, stirring every 10 minutes.
Remove from the pan, and allow to cool on wax paper. When nuts have cooled store in an airtight container.

Sweetened Condensed Milk II

Stephanie — Fri, 13 Feb 2009 18:57:35 +0000

This is another great recipe for this sweetened condensed milk. This recipe was graciously submitted by Vikke Keith. Making your own Sweetened Condensed Milk is a great way to save money in your baking.

1 C. nonfat dry milk
2/3 C. sugar (granulated)
1/3 C. boiling water
3 Tbsp. softened butter

Combine dry milk, sugar, water and butter in blender until smooth. Refrigerate until chilled and slightly thick.

Deep Fried Candy Bars

Stephanie — Sat, 07 Feb 2009 21:51:24 +0000

Ok, their is a way to take store bought candy bars to another level, you deep fry them. Popular at fairs, you can make this at home.

1 egg
1 C. milk
1 Tbsp. of vegetable oil
1 C. all purpose flour
1 tsp. baking powder
a pinch of salt

1. Combine egg, milk and vegetable oil in a cup. In a bowl combine flour, baking powder and salt. Pour the wet ingredients into the dry and mix well with a whisk. Cover and chill for a few minutes as you heat the oil.
2. Use a chocolate covered candy bar for best results and make sure that it is chilled, some bars work better if frozen (Mars is the “traditional” bar but Snickers, Almond Joy, and even Twix and Kit Kat will work.) After the candy bars are chilled and cut remove the batter form the refrigerator and adjust the consistency if necessary.
3. Heat about 4cups of oil or shortening in a medium skillet to 385 F. Drop the chilled candy bar in the batter and gently place into the oil. Cook only until the outside is golden. Remove and drain on brown paper. Allow to cool a minute, the inside can easily burn your mouth

Mrs. Fields Decadent Fudge Chocolate Walnut

Stephanie — Sat, 07 Feb 2009 21:48:56 +0000

This is a tasty treat. This one was literally tried and tested over 10 times until we got this right. This features a soft texture, and a complex chocolate flavor.

1/2 C. Light Corn Syrup
2 C. Sugar
3/4 C. Evaporated Milk
2 Tbsp. Butter
1 tsp. Vanilla
1 C. English Walnuts (chopped small)
1/4 tsp. Salt
1 1/3 C. Miniature Marshmallows
1 C .Semi Sweet Chips
1 C. Milk Chocolate Chips

Place sugar, milk, corn syrup, salt, and butter into a 2 quart sauce pan that has been sprayed with a none stick spray. Place on medium heat and stir until mixture starts to boil, do not scrape the sides of pan. When mixture starts to boil gently reduce heat to low and place a lid on pot for 60 seconds. When time is up remove lid and let boil lightly until the mixture reaches a soft boil stage. Turn heat off add chips, vanilla, and marshmallows. Stir gently until all is melted. Pour while mixture is still hot into a glass or stainless mixing bowl that has been sprayed with non-stick spray let set for 5 – 7 minutes until it cools slightly but still hot. Then beat for about 5 – 6 minutes or until fudge is glossy and smooth. Add nuts in. and stir well. While fudge still is hot pour in to a 9″x9″ pan that has been sprayed with non-stick spray. . Smooth out in the pan and let fudge set and completely cool. Cut in to serving pieces after cooled. Fudge will be smooth and soft.

Cool Whip Candy

Stephanie — Sat, 07 Feb 2009 21:48:08 +0000

Another great way to use Cool Whip.

3 (8 oz) Hershey bars
2 cartons Cool whip (medium)
1-2 C. vanilla wafer crumbs OR cookie crumbs OR chopped nuts

Melt chocolate in microwave. Stir until smooth. Cool slightly. Stir in Cool whip. Drop by teaspoons into crumbs or nuts. Place on waxed paper. Store covered in refrigerator.

Fannie Mae Caramels

Stephanie — Sat, 07 Feb 2009 21:47:32 +0000

Fannie Mae Candy company has long been known for their creamy caramels. You can make these at home. These are soft and chewy delights.

2 C. light corn syrup
1(14oz) can sweetened condensed milk
1 1/2 C. milk
1 C. whipping cream
1 C. butter
4 C. sugar
2 tsp. vanilla
2 C. nuts (walnuts)
Tempered dipping chocolate if preferred or wax paper cut into rectangles

Butter a 9X 13 baking pan. In heavy 6 quart Dutch oven, combine sugar, corn syrup, condensed milk, milk, cream and butter. Place over medium heat and stir occasionally with wooden spoon until comes to boil. Clip on candy thermometer. Cook stirring constantly until reaches 240 degrees or soft ball stage. Remove from heat. Stir in
vanilla and nuts. Pour without scraping into pan. Allow to stand overnight. Cut into 1-inch rectangles or squares. Wrap in wax paper or dip in chocolate.

I made these and could not get over the identical taste. This recipe makes about 110 pieces. A must have…must make recipe!! Fannie Mae is a Midwest northern household name. I am sure people will be pleased.

Bark Candy

Stephanie — Sat, 07 Feb 2009 21:46:50 +0000

You can have the kids help you make this one.

1 (12 oz.) bag semi-sweet chocolate morsels
1/2 (1 lb.) bag peanut butter morsels
2/3 (1 lb.) bag peanut butter M&M’s

Melt chocolate morsels and peanut butter morsels. When melted add M&M’s. Pour onto baking sheet that is covered in wax paper. Spread the mixture to the edges of the baking sheet. Using knife make X’s so it will be easy to break apart when hardened. It hardens up fast.

Rocky Road Candy

Stephanie — Sat, 07 Feb 2009 21:46:10 +0000

This is perfect as a last minute gift, or even for the holidays.

1 (12 oz.) bag semi-sweet chocolate chips
4 C. marshmallows (miniatures)
1/3 C. chopped nuts

Melt chocolate slowly in a double boiler or in the microwave. Add marshmallows and pecans. Scoop onto waxed paper. Roll into a log. Chill 2 hours. Slice into 1/2 inch pieces.

Peanut Butter Candy

Stephanie — Sat, 07 Feb 2009 21:45:25 +0000

Do you like Reese’s? You will enjoy these chocolate covered peanut butter balls. They are so easy to make.

1 1/2 boxes powder sugar
3 C. smooth peanut butter
2 stick soft butter
1 10 oz. pkg. chocolate chips
1/4 lb. paraffin

Mix first 3 ingredients with hand until mixture is creamy. Shape into small balls and chill. Melt chocolate chips and add paraffin over boiling water. Dip balls in chocolate mixture, using a toothpick. Place on waxed paper.

Buttermilk Fudge

Stephanie — Sat, 07 Feb 2009 21:44:19 +0000

Tired of your normal chocolate fudge? This buttermilk fudge is much like the fudge you see sold in many specialty candy stores without the specialty price.

2 C. Sugar
1 C. Buttermilk
1/2 C. Butter
1 Tbsp. Corn Syrup
1 tsp. Baking Soda
1 tsp. Vanilla Extract
1/2 C. Walnuts, chopped

Butter sides of large heavy saucepan or Dutch oven. Combine first 5 ingredients in pan and cool over medium-low heat, stirring constantly until butter melts and sugar dissolves. Use a party brush dipped in hot water to wash down any sugar crystals on the sides of the pan.

Increase heat to medium and bring to a boil. Do not stir while syrup is boiling. Continue to cook till syrup reaches a softball stage (234 – 240 degrees.) Remove from heat; add vanilla. Do not stir until syrup cools to 200 degrees.

Using medium speed of an electric mixer, beat fudge till thicken and no longer glossy. Stir in walnuts. Pour into buttered 8 x 8 inch pan. Cool completely. Cut into squares and store in an airtight container.