Seems like everyone who read yesterday’s post wants it, so here is the easiest truffle recipe you will ever make! The recipe is from a book called Homemade Candy: By the food editors of Farm Journal. It is a hardcover book, originally published in 1970 and cost my mom $4.95, according to the cover flap! Years ago when Julesie, our mom and I started making these yummy candies, I
pilfered borrowed this book from Mom’s kitchen and just never gave it back*. Of course, I *did* write the recipe down for her, so she’d have it.
Too delicious for words to describe (it really says that, under the title!)
1 1/2 lbs. milk chocolate (3 c. shaved or finely cut and firmly packed**)
1/3 c. heavy cream
1/3 c. dairy half-and-half
1 1/2 tsp. vanilla
Assorted sugars or jimmies for rolling, or chocolate for dipping
Melt chocolate in top of double boiler over hot (not boiling) water. When melted, beat until smooth. Meanwhile combine heavy cream and half-and-half in a small saucepan; heat to scalding. Remove from heat and let stand until temperature is about 130 degrees.
Add warm cream to melted chocolate all at once. Beat until smooth and well-blended. Remove from heat; add vanilla and let cool.
When cool, beat with electric mixer until candy is light and rather fluffy. Let stand in refrigerator until firm.
When firm, roll a teaspoonful of candy into a ball in palms of hands***. Roll each ball immediately in sugars/jimmies. Makes about 36-40 truffles****.
*The woman honestly has hundreds of cookbooks. Trust me, I did her a favor by taking this one off her hands.
**I totally cheat and just buy milk chocolate chips.
***This time, I couldn’t find the really, really small, petit-four-sized baking cups. I got the mini-sized baking cups, and so I used one of those mini-cookie scoopers to make the truffle balls. They fit PERFECTLY and it was a little less messy!!
****I always double the recipe. And by the way, when you’re done making these, they should be kept refrigerated if possible; otherwise they start to get really, really soft.