Sunday, December 13, 2009


Holiday Candy Sensations

Classic Rum Balls
1 ½ cups confectioners’ sugar
2 tablespoons unsweetened cocoa powder
½ teaspoon ground allspice
½ cup dark or light rum
2 tablespoons light corn syrup
2 ½ cups very finely crushed vanilla wafers
1 cup finely chopped, toasted walnuts or pecans

In a large bowl, sift together 1 cup confectioners’ sugar, cocoa powder and allspice. Stir in rum and corn syrup. Stir in vanilla wafers and walnuts; mix well. Cover mixture and refrigerate for 30 minutes, or until slightly firm. It’s OK if mixture appears crumbly and dry; do not add more liquid.

Place the remaining ½ cup confectioners’ sugar in a shallow bowl.

Scoop out portions of the chocolate/rum mixture using a tablespoon; form into 1-inch balls. Roll the balls in confectioners’ sugar, making sure to coat evenly.

Place on a baking sheet, cover with plastic wrap and refrigerate overnight. The next day place each rum ball in ruffled candy papers; place a sheet of waxed paper between the layers to keep from sticking. Rum Balls will keep for up to 2 weeks in an airtight container in the refrigerator. Yield: 5 ½ dozen

Simply Decadent Truffles
2 ½ packages or 20 squares, semi-sweet baking chocolate, divided
1-8 ounce package cream cheese, softened
Chopped nuts, optional
Chocolate Sprinkles, optional

Melt 8 of the chocolate squares as directed on package. Beat cream cheese in medium bowl with electric hand mixer until creamy. Add melted chocolate; mix well. Cover, and refrigerate for at least 1 hour, or until firm.

Cover baking sheet with waxed or parchment paper. Shape chocolate mixture into 30-36 balls, using about 2 teaspoons chocolate/cream cheese mixture for each ball. Place in single layer on prepared baking sheet. Refrigerate until chocolate is firm.

Melt remaining chocolate squares as directed on package. Using a toothpick, dip truffles into melted chocolate one at a time; roll truffles in chopped nuts or chocolate sprinkles, if desired. Return to baking sheet. Refrigerate until chocolate is firm. Place each truffle in a ruffled candy paper; store covered in refrigerator. Yield: 3 dozen

Variations: Add 1-2 teaspoons peppermint, rum or almond extract; or ¼ cup orange or raspberry liqueur to the chocolate mixture before shaping into balls.

Chocolate Swirl Bark with Cherries & Pistachios
2 cups (1-12 ounce package) semi-sweet chocolate chips
6 ounces (3 squares) white candy coating
1 cup toasted pistachios or pecans, chopped and divided
1 cup dried cherries or cranberries

In a medium-size microwaveable bowl, melt chocolate chips; stir until smooth and set aside. In a separate microwaveable bowl, melt white candy coating; stir until smooth and set aside.

Mix 1/2 cup pistachios into semi-sweet chocolate; spread onto parchment paper-lined baking sheet. Mix cherries into white candy coating; pour over dark chocolate; run a knife through both layers of candy to swirl. Sprinkle remaining pistachios over bark. Chill in refrigerator until firm. Break into serving-size pieces. Store bark in air-tight container in refrigerator. Yield:
approximately 1 pound

Creamy French Fudge
1-14 ounce can sweetened condensed milk
1-12 ounce package milk chocolate chips
3 ounces semi-sweet chocolate chips
1 teaspoon pure vanilla
1 cup pecans or walnuts, chopped

Combine sweetened condensed milk, milk chocolate chips and semi-sweet chocolate chips in a shallow 2-quart microwaveable baking dish. Microwave on high for 2-3 minutes, stirring at 1 minute intervals.

When chips are melted, stir in vanilla and nuts. Pour fudge into a buttered 8” x 8” x 2” pan. Allow to set-up at room temperature for 2-3 hours. Cut into 1” squares. Store up to 10 days in air-tight container or wrap securely in plastic wrap. Yield: 64 pieces

Variation: Replace equal amounts of choclate chips with either white chocolate chips or almond bark. This is a very nice change from traditional chocolate.

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Scheduled Arts & Crafts Shows
Book Signing Events
Hope to see you!

Highland High School, 4700 Coal Ave SE, Albuquerque, NM, 87108, Saturday, Dec. 19, 9 AM to 4 PM.
Velocity Christmas Craft Show, Calvary of Albuquerque, 4001 Osuna Road NE, Albuquerque, NM, 87109, Fri. & Sat, Dec. 11 & 12.
Purse Party, 8001 Wyoming Blvd NE, Suite D4, Albuquerque, NM, Sunday, Dec. 6, 2 PM to 4 PM.
Liz & Gil Silva Home, 7709 Apache Ave NE, Albuquerque, NM, Fri. and Sat. Dec. 4 & 5, 9 AM to 6 PM.

Happy Holidays!
C. Briggs


Love the truffle recipe. I can't wait to see how many ways I can coat them and pretty them up! Thanks, Cindy.

Hope Clark
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