True Love homemade truffles candy (1986)

Instructions

1. Butter the sides of a heavy 2-quart saucepan.
2. In the saucepan combine sugar, water, cream, and corn syrup.
3. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve the sugar. This should take 5 to 6 minutes.
4. Avoid splashing mixture on the sides of the pan.
5. Carefully clip a candy thermometer to the side of the pan.
6. Cook sugar mixture over medium-low heat, stirring occasionally, till the thermometer registers 240 (F), soft-ball stage.
7. The mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 15 to 20 minutes.
8. Remove the saucepan from the heat.
9. Cool, without stirring, to 114 (F). (If necessary, tilt the saucepan to one side so the thermometer bulb is covered with the mixture.) This should take 45 to 50 minutes.
10. Remove the thermometer.
11. Add amaretto or coffee liqueur; beat with a wooden spoon until mixture becomes creamy and slightly stiff. This should take about 8 to 10 minutes.
12. When mixture becomes too stiff to beat, turn it out onto a kneading surface.
13. Form it into a ball and knead until soft and smooth.
14. Shape the mixture into 1-inch balls; place balls on a baking sheet lined with waxed paper.
15. Let stand at room temperature at least 20 minutes or until the surface is dry.
16. In a medium saucepan melt confectioners’ coating.
17. Use a fork to carefully dip balls, one at a time, into melted coating.
18. Let excess coating drip off balls.
19. Place dipped balls on a baking sheet lined with waxed paper till dry.
20. Store, covered, in a cool, dry place between 65 (F) and 70 (F).