Fancy Liqueur Chocolates

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

• 2 cups sugar
• 1/2 cup water
• 1/4 cup light cream
• 1 tablespoon light corn syrup
• 2 tablespoons amaretto or 2 tablespoons coffee liqueur
• 1 lb dipping chocolate or 1 lb confectioner's coating

Recipe

• 1 butter the sides of a heavy 2 qt saucepan.
• 2 combine sugar, water, cream, and corn syrup.
• 3 cook over med-high heat to boiling stirring constantly with a wooden spoon (about 5-6 minutes).
• 4 avoid splashing the sides of the pan.
• 5 clip candy themometer to the pan.
• 6 cook over med-low heat, stirring occasionally, until the themometer registers 240 degrees (about 15 to 20 minutes) mixture should boil at a moderate, steady rate over the entire surface.
• 7 remove pan from heat.
• 8 cool, without stirring to 110 degrees (about 45 minutes).
• 9 remove themometer.
• 10 add amaretto or coffee liqueur.
• 11 beat with a wooden spoon until candy becomes creamy and slightly stiff.
• 12 (about 10 minutes).
• 13 shape candy into balls.
• 14 place balls on a wax paper covered cookie sheet.
• 15 let balls stand at room temp for about 20 minutes until dry.
• 16 melt dipping chocolate.
• 17 carefully dip balls into the melted chocolate, letting excess drip off.
• 18 place the dipped balls back on the cookie sheet until dry.
• 19 store in a tightly covered container in a cool dry place.