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Chocolate-Dipped Sugarplum Candies
- Makes: 30 servings
- Yield: about 30 pieces
unsweetened cocoa powder
pistachios, slivered almonds or mixed nuts
dried apricot halves
apricot nectar or orange juice, or 3 tablespoons orange-flavored liqueur or bourbon and 1 tablespoon water
honey or light-colored corn syrup
semisweet chocolate pieces
In a food processor, combine wafers, powdered sugar, cocoa powder and cinnamon. Cover and process until wafers are finely crushed; transfer to a medium bowl. Add pistachios, apricots, apricot nectar and honey to food processor. Cover and process until apricots and pistachios are finely chopped and mixture holds together. Add apricot mixture to wafer mixture; stir until well combined. Cover and chill the mixture in the refrigerator for 1 hour.
Line a large baking sheet with waxed paper. Gently form the chocolate mixture into 1- to 1-1/4-inch balls, handling as little as possible. Arrange on prepared baking sheet. Cover with another sheet of waxed paper and let them stand at room temperature for 24 hours.
In a heavy small saucepan, melt chocolate pieces and shortening over low heat, stirring constantly until smooth. Cool slightly. Using a fork, quickly dip balls, one at a time, into melted chocolate. Draw the fork across the rim of the saucepan to remove excess chocolate. Return candies to baking sheet. Chill until the chocolate has hardened, about 30 minutes.
To serve, place balls in small candy cups. Bring to room temperature. (Cover and chill any remaining candy in an airtight container for up to 2 weeks.)
(Chocolate-Dipped Sugarplum Candies)
Servings Per Recipe 30, vit. A (IU) 97, pro. (g) 2, iron (mg) 1, cal. (kcal) 96, calcium (mg) 10, sodium (mg) 12, fiber (g) 1, sat. fat (g) 2, Fat, total (g) 5, carb. (g) 14