Christmas without making a few candy treats just wouldn’t seem right. Even if its not at the top of your baking list, they are just so handy to have on hand to add to those holiday gift trays.
There was only one very special candy treat my mother made at Christmas that I remember. A small group of ‘neighbor’ ladies in our farming community had formed the ‘Willonor Club’. It wasn’t just to gather for coffee and chit chat. They were all very hands on women that enjoyed ‘networking’ about a variety of subjects. Each meeting would be hosted by one the members in her home. They would always have a specific focus to learn or do something new. One of the ladies had learned how to make dipped chocolates with her church group. She, in turn taught the Willonor Club members. Now these were not just your average chocolates. They looked every bit as professional as the ‘Pot of Gold’ brand but tasted so much better. None of this sugary sweetness — just a creamy, not overly sweet center, covered in a milk chocolate. Yum!! I came across the recipe in her little file box, written in her lovely handwriting and there I was, reliving the ‘taste of a memory’ by just reading it.
I decided to limit this candy blog to three, tried and true favorites. They are KAHLUA BALLS * PUMPKIN CREAM CHEESE TRUFFLES * APRICOT DATE BALLS. Easy to make, taste great and freeze well — perfect!
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- 2 1/2 cups oreo cookie crumbs, finely crushed
- 1 cup walnuts, finely chopped
- 1 cup powdered sugar
- 1/3 cup Kahlua liquor
- 2 Tbsp corn syrup
- Assorted items of your choice to roll balls in
- 55 grams white chocolate chunks or chips
- 1/3 cup gingersnap cookie crumbs
- 1/4 cup graham cracker crumbs
- 1/4 cup canned pumpkin puree
- 1 Tbsp powdered sugar
- 1/8 tsp EACH cinnamon & cardamom
- 55 grams cream cheese, softened
- 1/2 tsp orange zest
- pinch of salt
- 225 grams white 'Almond Bark' chocolate, (chop almonds)
- 3/4 cup sugar
- 70 grams (1/2 cup) dried apricots, chopped
- 70 grams (1/2 cup) dates, chopped
- 2 eggs, beaten
- 100 grams (1 cup) walnuts, finely chopped
- 1 tsp vanilla
- granulated sugar for rolling balls in
Ingredients
Kahlua Balls
Pumpkin Cream Cheese Truffles
Apricot - Date Balls
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- In a large bowl, combine cookie crumbs, walnuts & powdered sugar. Add Kahlua & corn syrup; mix well. Shape into 48 balls & roll in desired toppings such as cocoa powder, fine colored sugar, sprinkles, finely crushed walnuts or oreo crumbs. Chill overnight then either freeze or store in refrigerator in an airtight container.
- In a double boiler over medium-low heat, melt the 55 grams of white chocolate. Transfer to a bowl. Add remaining ingredients & beat with an electric mixer until smooth. Cover & chill until solid enough to roll into balls. Once mixture can be formed, roll into 16 balls.
- Line a sheet tray with parchment paper. Chop almonds in almond bark then carefully melt in double boiler. Transfer to a small, deep bowl. Drop a few balls at a time into melted chocolate. Working quickly, spoon chocolate over truffle to coat. Using a small spoon or fork, lift truffle out of chocolate & shake off excess, transfer to prepared sheet. Chill truffles until chocolate is completely set. Place in an airtight container & either freeze or store in refrigerator.
- In a saucepan, combine 3/4 cup sugar, apricots, dates & eggs. Cook over low heat for 6-8 minutes or until mixture pulls away from the sides of saucepan, stirring constantly. Remove from heat & stir in walnuts & vanilla. Allow to cool until mixture can be handled. Line an airtight container with wax paper. Shape apricot/date mixture into 30 balls. Roll in granulated sugar. Place in container & either freeze or store in refrigerator.
- If preferred, use all gingersnap crumbs instead of graham crumbs in the original recipe for Pumpkin Cream Cheese Truffles.