Chocolate Covered Maple Cream Candy

Chocolate Covered Maple Cream Candy

Chocolate Covered Maple Cream Candy

In all honesty, I wasn’t quite sure how this recipe was going to turn out when I started making it. I’m not very talented when it comes to making candy, so I was a little bit worried about even attempting this. But, I rolled up my sleeves, took a deep breath, counted to five, and began.

Making the maple cream turned out to be no problem at all. In fact, it smelled so good while I was mixing it together, that I couldn’t resist tasting a tiny bit. It was delicious! I started thinking about all the different ways I could use the maple cream in other recipes, but then I snapped out of my daydream and continued on with the task at hand. I placed the bowl in the freezer and waited patiently for the maple cream to firm up.

When I began shaping the maple cream into balls, I found that I had to work fast, as it does tend to lose it’s firmness rather quickly. I managed to get them all shaped, and then I let them chill out in the refrigerator while I made the chocolate coating.

After that, the rest of the process turned out to be fairly easy. I covered all the maple cream in chocolate, and let the candy hang out in the refrigerator until the chocolate hardened.

When I finally got to take my first bite, I ended up being pleasantly surprised with the final result. The chocolate coating is silky and smooth, and the maple cream center is absolutely wonderful.

Maybe I won’t be so nervous the next time I attempt to make candy… Maybe. 🙂

~Enjoy~




Chocolate Covered Maple Cream Candy

8 ounces cream cheese, softened
4 cups powdered sugar
3 tablespoons maple flavoring
1 bag (12 oz) semi-sweet chocolate chips
4 tablespoons butter

Directions:
In a mixing bowl, cream the cream cheese, powdered sugar and maple flavoring until smooth. Cover and freeze until firm. (I let it stay in the freezer overnight)

Remove maple cream from freezer and shape into 1-inch balls. Place on waxed paper-lined baking sheet and let chill in refrigerator while you make the chocolate coating.

Chocolate coating: Place chocolate chips and butter in a microwave-safe bowl. Microwave for approximately one minute, or until melted. Stir until smooth.

Remove maple cream from refrigerator and dip in melted chocolate. Place back on waxed paper-lined baking sheet and refrigerate until chocolate has hardened.

When chocolate has hardened, remove candy from baking sheet and place in a plastic, or glass, food storage container. Store candy in refrigerator.

Makes approximately 30 candies.

Mocha Truffles

Mocha Truffles

Mocha Truffles

One of my all-time favorite Christmas holiday indulgences is truffles!! They’re so small, delicate, and incredibly delicious. Before I started making them myself, whenever I would see them displayed in a store or candy shop, I always thought they were extremely difficult to make – but they’re really not.

This recipe is very easy to make, but it does require that you chill the truffles overnight – so you’ll have to use a lot of willpower to keep from eating them before they’ve had a chance to chill. 😉

~Enjoy~




Mocha Truffles

1/2 cup semi-sweet chocolate chips
1 teaspoon instant coffee granules
2 tablespoons water
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1 cup finely crushed graham cracker crumbs
1/2 cup powdered sugar

In the top of a double boiler over hot water, combine chocolate chips, coffee granules, water, corn syrup, and vanilla extract. Heat until chocolate is melted, stirring frequently. With a wire whisk, whisk chocolate mixture until smooth. Remove from heat. Stir in the graham cracker crumbs and powdered sugar. Mix until well blended.

Let stand for about 10 minutes, or until cool enough to handle. Shape mixture into small balls; roll in sprinkles, finely chopped nuts, cocoa powder, or powdered sugar – whatever you desire. Place truffles on waxed paper; cover loosely and chill overnight.

Truffles can be refrigerated for a couple of weeks or frozen for a couple of months. Bring to room temperature before serving.

Makes about 2 to 3 dozen truffles.



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Chocolate Covered Peanut Butter Balls

Chocolate Covered Peanut Butter Balls

I love to bake, but making candy has never been my forte. I’m not sure why, but I never seem to be very good at it.

However, this is one candy recipe that’s a cinch to make. In fact, it was so quick and easy, that I was enjoying my first taste less than an hour after I started making them. What can I say…they were hard to resist. 🙂

~Enjoy~




Chocolate Covered Peanut Butter Balls

1 cup powdered sugar
1/2 cup creamy peanut butter
3 tablespoons butter, softened
8 ounces Wilton Candy Melts – or other candy coating of your choice

In a mixing bowl, combine powdered sugar, peanut butter, and butter. Mix well.

Shape into 1-inch balls and place on a waxed paper lined cookie sheet.
Chill for 30 minutes or until firm.

Place Wilton Candy Melts in a microwave-safe bowl. Microwave on high for 1 minute. Stir well. Dip balls and place on waxed paper to harden.

Yield: 2 dozen



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