More Chocolate Candy Recipes

Chocolate Mint Recipe
12 oz. chocolate chips
14 oz. can condensed milk
1 teaspoon peppermint flavoring

Melt chocolate and milk slowly over low heat. Stir in peppermint. Drop by small spoonfuls onto waxed paper. Let dry and set for several hours or overnight. Store in a covered container, but do not refrigerate.

Chocolate Nut Brittle Recipe

2 cups sugar
1 cup light corn syrup
1/2 cup water
1 teaspoon salt
2 tbsp. butter
3 oz. unsweetened chocolate
1 teaspoon baking soda
2 teaspoons vanilla
2 cups peanuts

In a heavy saucepan over medium heat, bring to boil sugar, syrup, water, salt, and butter, stirring constantly.

Then cook without stirring to hard-crack stage (300 degrees F on candy thermometer). Remove from heat.

Quickly stir in chocolate, then baking soda, vanilla, and peanuts. Turn into greased jelly-roll pans and use greased spatula to spread mixture to cover pan. Cool.

Turn out of pan onto waxed paper. Use mallet to break chocolate nut brittle into irregular pieces.

Baileys Irish Cream Chocolate Truffle Recipe

12 oz. semisweet chocolate morsels
1/4 cup Baileys Irish Cream
1/4 cup heavy cream
1 tbsp. sweet butter
2 egg yolks

Melt chocolate, Baileys, and heavy cream together over very low heat.

Whisk in yolks, one at a time; mixture will thicken. Whisk in butter.

Refrigerate overnight, or until firm.

With spoon, make small balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.