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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 108 |
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These chocolate-covered coconut truffles can be flavored with a variety of extracts with delicious results. Making candy is a favorite pastime of mine. Janelle Johnson, Muncy, Pennsylvania Ingredients:
1-1/2 cups butter, cubed |
6 cups confectioners' sugar |
3/4 cup heavy whipping cream |
6 cups flaked coconut |
1/2 teaspoon almond extract |
1/2 teaspoon rum extract |
1/2 teaspoon peppermint extract |
1 teaspoon cherry extract |
2 pounds milk chocolate candy coating, melted |
1/2 cup ground almonds |
4 ounces white candy coating, melted |
red and green candy coating disks, melted |
Directions:
1. In a Dutch oven, heat butter over medium heat until golden brown, about 7 minutes. Remove from the heat; stir in confectioners' sugar, cream and coconut. Divide mixture among four bowls; stir a different flavor extract into each bowl. Cover and refrigerate for 45 minutes or until easy to handle.
2. Shape chilled mixtures into 1-in. balls; place on four separate waxed paper-lined baking sheets. Chill for 1-2 hours or until firm.
3. Dip the almond-flavored balls in milk chocolate coating; sprinkle with ground almonds. Place on waxed paper to harden.
4. Dip remaining balls in milk chocolate coating; place on waxed paper to harden. Drizzle white coating over rum truffles, red coating over cherry truffles and green coating over mint truffles. Yield: about 9 dozen.
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