- 1/4 cup heavy cream
- 1 1/2 tspns vanilla
- 3 cups confectioner's sugar
- 3 oz Hershey's unsweetened baking chocolate, melted
- 1/3 cup flaked coconut
- 1/8 to 1/4 tspn peppermint extract
- 1/4 tspn rum extract
Combine butter and heavy cream in small bowl. Add vanilla. Gradually add confectioner's sugar and melted baking chocolate, and blend thoroughly.
Shape into 1-inch balls and place on waxed paper-covered tray. Cover and chill. Remove from refrigerator 20 minute before dippping.
Divide chilled balls into 3 parts. Add 1/3 cup flaked coconut to the first part, 1/8 to 1/4 teaspoon peppermint (or pure mint) extract to the second, and 1/4 teaspoon rum extract to the third. Shape into balls again, and chill. Serves about 4 dozen.
More "Lost" Candy Recipes
Vermont Maple Caramels (1936)
(Origin - "Hershey's Chocolate and Cocoa Cookbook" published by Ideals, 1982.)