Now that some snow has fallen, it’s time to start making Christmas Treats.  Three types of candy, including two new recipes, was the goal for today – Fudge, Truffles and Caramels.

Chocolate Truffles 
16 ounces semisweet chocolate chips
5 Tbs butter
3/4 cup heavy cream
1 Tbs shortening
1  cup dark chocolate chips
1/4 cup white chocolate chips

Cover a baking sheet with parchment paper. In an 8 cup microwave bowl, microwave semisweet chips uncovered on medium in 1 minute increments for 3 to 4 minutes until melted and smooth, stirring well after each minute.  Stir in butter until melted. Stir in heavy cream until well blended.  Refrigerate until thickened enough to hold a shape.  The original recipe suggested that this step would take 10 to 15 minutes.  It actually took me about 90 minute before I could shape the mix. Drop the mixture by teaspoonfuls onto the parchment paper.  Shape into balls. Freeze 30 minutes.

Heat shortening and dark chocolate chips in microwave until melted. Stir until smooth.  Dip each ball, one at a time, into the chocolate.  Place on a clean sheet of parchment paper. Heat the white chocolate until melting.  Drizzle over the truffles.  Refrigerate until set.  Serve at room temperature.

This was my first time making truffles.  I always thought that they would be a bit tricky to make.  However, this recipe is actually very easy.

Source: this recipe is a modification of a Betty Crocker recipe.

Apple Cider Caramels
2 cups heavy cream
1 cup light corn syrup
2 cups sugar
6 Tbs butter
1/2  cup Boiled Cider
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg

Line an 8″ x 8″ pan with parchment paper and lightly grease.  Combine the cream, syrup, sugar, butter and cider in a deep saucepan.  Bring the mixture to a boil over high heat, stirring to dissolve the sugar.  Reduce the heat to medium-high and cook, without stirring, until the mixture reaches 245 degrees on a candy thermometer, approximately 45 minutes. This will give soft caramels.  If you want firm candies, then heat longer until the mixture reaches 248 degrees.  Remove the pan from the heat and stir in the salt and spices.  Pour the hot mixture into the prepared pan.  Let stand until slightly set before transferring to the refrigerator to cool completely.

Remove the pan from the refrigerator and cut into 1/2″ – 1″ pieces.  Wrap in waxed paper.

The apple flavor and spices make these caramels very tasty!

Source: King Arthur Flour.