Dark Chocolate Rum Truffles

Ganache:
8 oz. dark sweet chocolate
2/3 C. heavy cream
2 1/2 T. dark rum
1/4 t. lime juice

Dipping:
16 oz. dark sweet chocolate
2 T. vegetable oil

Garnish:
slivered lime peel

When chocolate and cream ganache have cooled to room temperature, add rum and lime juice before refrigerating. Top dipped truffles with slivers of lime peel.

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Chocolate Raspberry English Toffee

1 C. unsalted butter
1 1/3 . granulated sugar
1 T. corn syrup
2 T. water
1 t. real vanilla extract
1 C. Guittard's White Satin chunks, or other white chocolate
1 T. heavy whipping cream or half and half
3 T. seedless raspberry jam
1/2 C. slivered almonds

In batter bowl or saucepan, place the butter, sugar, corn syrup, and water. If using the microwave oven, microwave on high 5 minutes. Stir gently to blend ingredients. Microwave another 3-6 minutes, watching carefully and cook until the color changes to a rich golden brown, but is not burning.

Slowly add vanilla, and pour onto buttered baking sheet. If using a saucepan on the cooktop, bring mixture to a boil, stirring slowly. Cook until mixture reaches 295-310°F. on a candy thermometer.

Allow to cool. In meantime, in batter bowl combine white chocolate, cream, and jam. Microwave on high 30 seconds. Stir. Microwave another 30-40 seconds, or until the mixture has melted. Spread over toffee.

Refrigerate to set. Break into chunks. This chocolate mixture will remain a little soft, so chilling is necessary in order to break the pieces correctly.

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Chocolate Caramels (Chocolate Candy Recipe)

1 cup (2 sticks) butter
1 cup granulated sugar
1 cup packed dark brown sugar
1 cup light corn syrup
1 can (14 oz.) NESTLÉ CARNATION Sweetened Condensed Milk
1 bar (2 oz. total) NESTLÉ TOLL HOUSE Unsweetened Chocolate Baking Bars
1 teaspoon vanilla extract

LINE 8-inch-square baking pan with foil; grease.

COMBINE butter, granulated sugar, brown sugar and corn syrup in heavy-duty, medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and butter is melted. Add sweetened condensed milk and chocolate; stir constantly until chocolate is melted. Cook over medium-low heat, stirring frequently, for 25 to 35 minutes or until mixture reaches 245° F on candy thermometer. Remove from heat; stir in vanilla extract. Immediately pour into prepared pan. Cool.

LIFT from pan; remove foil. Cut into 1-inch squares and wrap individually in plastic wrap, twisting ends. Store at room temperature; use within 7 to 10 days.

NOTE: If caramels become too firm to cut, soften slightly in microwave oven on MEDIUM-LOW (30%) power for about 2 minutes or warm in 200° F oven for about 5 minutes.

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Recipe - Chocolate Nuggets Candy Recipe
more here:southernfood.about.com/od/candyrecipes/r/bln322.htm

Chocolate Candy recipe
more here:www.drinksmixer.com/drink10107.html

Chocolate No Bake Candy Recipe - No Bake Candy
more here:southernfood.about.com/od/nobakecookies/r/bl30621p.htm

Chocolate Mint Candy Recipe
more here:www.recipezaar.com/4075
Try this delicious BAKERS Chocolate Candy recipe.