If desired, roll candy balls in powdered sugar or finely chopped nuts instead of dipping them into melted chocolate.
1/2 cup light-colored corn syrup
1/3 cup butter
1 square (1-ounce) unsweetened chocolate, cut up
1 teaspoon vanilla extract
4 cups sifted powdered sugar
1 pound dipping chocolate or confectioner's coating
- Butter a baking sheet; set baking sheet aside. In a heavy 3-quart saucepan combine light corn syrup, the 1/3 cup butter, and unsweetened chocolate. Cook over medium heat to boiling, stirring constantly with a wooden spoon. This should take 8 to 9 minutes.
- Remove saucepan from heat; add vanilla. Stir in the powdered sugar, 1 cup at a time, until well combined. Turn candy mixture onto the prepared baking sheet. Cool until the mixture can be handled easily. This should take about 15 minutes. Knead mixture about 5 minutes or until smooth.
- Shape candy into 1-inch balls; place balls on waxed paper. Let stand about 20 minutes or until dry. Melt dipping chocolate or confectioner's coating. Dip balls into the melted chocolate. Let stand until dry. Store tightly covered in a cool, dry place.
Makes about 60 pieces.
Tip: If desired, immediately after shaping the candy into 1-inch balls, roll the balls in sifted powdered sugar or finely chopped nuts instead of dipping them into melted chocolate.
Make-Ahead Tip: Up to 3 days ahead prepare creams. Store in a cool dry place in a tightly covered container.
Nutritional Information Per Serving (1/60 of recipe): 89, total fat: 4g, saturated fat: 3g, cholesterol: 3mg, sodium: 14mg, carbohydrate: 14g, fiber: 0g, protein: 0g, vitamin C: 0%, calcium: 0%, iron: 0%.
Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.