Recipe: Mom's Fudgy Truffles (Baden)

From: hazel (C. Baden)
To: dikig@mcs.com
Date: Fri, 18 Nov 1994 04:14:54 -0800 (PST)
Cc: eat-l@listserv.vt.edu (Eat-L List), hazel-chaz

> ~ Does anyone have any easy recipes using condensed milk or evaporated milk?

> Did anyone have the foresight to save the recipe for fudge they had on
> the label several years back?  I didn't!  %-{{  About all I remember

Here's my mom's recipe for truffles. (This Uses the Sweetened Condensed 
Milk.)

Recipe: Mom's Fudgy Truffles

24 oz. (2 bags) chocolate chips
14 oz. (1 can) sweetened condensed milk
2 TB rum, or 1 TB Vanilla extract

Melt the chocolate over hot water.  When it's melted and smooth, mix in
the sweetened condensed milk.  Mix it smoothly, and then add the rum, and
mix until smooth again.  Let it cool slightly.  Roll out balls in your
hands and place on waxed paper. 

Or: Roll out balls, and roll them in a dish of cocoa and then put on the 
waxed paper.

Or: Roll out the balls, drop in a cup of "hundreds & thousands" (colored 
sprinkles, i.e. cake decs), flip over onto the waxed paper so the colored 
sprinkles are on top, and flatten slightly with two fingers.

Or: Roll out the balls, drop on waxed paper, and then press a whole pecan 
or walnut(-half) on top.

Or: Roll out the balls, roll in powdered cocoa or ground chocolate. Makes
72 truffles. 

Let the individual truffles chill in the fridge. (But don't necessarily
keep them in the fridge; chocolate tastes better when you let it come up
to room temperature.)

Or: if you're lazy: roll the whole batch out into a long cylinder, and 
roll it up in the waxed paper.  Chill the whole batch, then later cut off 
slices.


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