Chocolate Cream Crunchies
- 1/2 cup light corn syrup
- 1/3 cup margarine
- 1 oz. (1 square) unsweetened baking chocolate, chopped
- 1 tsp. vanilla
- 4 cups powdered sugar, sifted
- 12 oz. semi-sweet chocolate chips
- 1/2 cup chocolate sprinkles or crispy rice cereal
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In a large saucepan, combine the corn syrup, margarine, and unsweetened chocolate. Bring to a boil over medium heat, stirring constantly. Immediately remove the saucepan from the heat and add the vanilla. Stir in the powdered sugar, 1 cup at a time, combining after each addition. Turn the candy mixture onto a greased baking sheet and allow it to cool at room temperature for 15 minutes. Then knead the mixture several minutes, until smooth.
Shape the candy into 1-inch balls and place the balls on another baking sheet lined with waxed paper. Let them stand about 20 minutes or until dry. Meanwhile, melt the chocolate chips in the top of a double boiler or in the microwave for 30 seconds and stir until smooth. Dip each chocolate ball in the melted chocolate to coat it and immediately roll it in a bowl filled with the chocolate sprinkles or crispy rice cereal to coat, then place it back on the lined baking sheet.
Allow the candies to sit an hour until dry. Store tightly covered in a cool place. |
