Friday, September 13, 2013

RASPBERRY TRUFFLES

This is a recipe I got at least a dozen years ago from a country cooking cookbook.  I love candy and I love raspberry so this recipe was a perfect combination.  If I remember correctly, the recipe is from a lady in Pennsylvania.

1 tbsp butter (do not substitute)
2 tbsps whipping cream
1 1/3 cups semisweet chocolate chips
7 1/2 tsps seedless raspberry jam
6-oz white (can use dark if you prefer) candy coating
2 tbsps shortening

In a heavy saucepan, combine the butter, cream, and chocolate chips; cook over low heat for 4-5 minutes or until the chocolate is melted.  Remove from the heat and stir in the jam until combined.

Transfer mixture to a freezer container, cover and freeze for 20 minutes.

Drop by teaspoonfuls onto a foil-lined baking sheet; freeze for 15 minutes.

Roll the mixture into balls and freeze until very firm.

In a microwave-safe bowl melt the candy coating and shortening together, stirring often, until completely melted.  Cool slightly and spoon over the raspberry balls.  Place balls on a wire rack that is set over waxed paper.

Allow candy to stand for 15 minutes or until firm.  Store in an airtight container in the refrigerator.

Makes 4 dozen candy balls.

Note: These candies are delicious and can make a beautiful display as shown below with fresh raspberries.




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