Does anyone have any delicious recipes for truffles or hard candy?

Partial to chocolate, but other ingredients can be used too :)Does anyone have any delicious recipes for truffles or hard candy?
Here are a few that I have made:





Chocolate-Pecan Truffles





Prep Time: 30 min


Total Time: 4 hr 30 min


Makes: About 3 dozen truffles or 18 servings, 2 truffles each





1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped


1/4 cup whipping cream


4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened


1 cup powdered sugar


1 cup finely chopped toasted PLANTERS Pecans





PLACE chocolate and cream in small saucepan; cook on low heat until chocolate is completely melted, stirring frequently. Cool slightly.





BEAT cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Gradually add chocolate mixture, mixing well after each addition; cover. Refrigerate 4 hours.





SHAPE chocolate mixture into 1-inch balls, using melon baller or teaspoon; roll in pecans. Store in airtight container in refrigerator for up to 1 week. Serve in paper liners.





----------AND...





Strawberry Fudge Truffles





6 oz. package semi-sweet chocolate morsels


1/2 cup almonds, toasted and finely chopped


8 oz. cream cheese (at room temperature)


3/4 cup vanilla wafers crumbs (approximately 20 wafers)


1/4 cup SMUCKER'S® Strawberry Preserves





1. In a small saucepan, melt chocolate over low heat. Put almonds in a small bowl.


2. In a medium mixing bowl, beat the cream cheese until smooth and creamy. Add melted chocolate, beating until smooth. Stir in vanilla wafer crumbs and preserves, mixing well.


3. Cover and chill mixture for 1 hour. Remove from refrigerator and shape mixture into 1-inch balls or ';truffles.'; Roll each truffle in the almonds; chill truffles until serving time.





Makes 48 truffles





---------AND...





Baileys Irish Cream Truffles





12 oz semi-sweet choc morsels


1/4 cup heavy cream


1 tablespoon sweet butter


2 egg yolks


1/4 cup baileys irish cream





Melt chocolate, Baileys and heavy cream together over very low heat. Whisk in yolks, one at a time; mixture will thicken. Whisk in butter. Refrigerate overnight, or until firm. With spoon make small balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.





----------AND, LASTLY...





Hard Candy Recipe





2 cups granulated sugar


2/3 cups light corn syrup


3/4 cups water


1/2 to 1 tsp. flavoring oil


Liquid food coloring (color as desired)





Mold Prep:


Using a non flavored cooking spray, spray a small amount in each cavity. Wipe away any excess.





In a 2 quart sauce pan combine sugar, corn syrup and water. Cook on med. heat stirring only until sugar has desolved. Continue to cook with out stirring until syrup has reached 300 degrees F on candy thermometer. Remove from heat. Allow bubbles to settle. Add coloring and flavoring. Do not stir for to long as this will cause the candy to crystallize. Pour in glass measuring cup to pour in mold or use a candy funnel. If mixture starts to harden heat in microwave for about 5 to 7 seconds at a time. Candy can be placed in the fridge until set.Does anyone have any delicious recipes for truffles or hard candy?
';Chocolate %26amp; Peanut Butter Truffles';





3/4 cup (1 1/2 sticks) butter (no substitutes)


1 cup Reese's Peanut Butter Chips


1/2 cup Hershey's Cocoa


1 (14 oz.) can sweetened condensed milk (not evaporated milk)


1 tbsp. vanilla extract


Hershey's Cocoa or finely chopped nuts or graham cracker crumbs





Melt butter and peanut butter chips in large saucepan over very low heat, stirring often. Add cocoa; stir until smooth. Stir in condensed milk; stir constantly about 4 minutes or until mixture is thick and glossy. Remove from heat; stir in vanilla. Transfer mixture to medium bowl.


Refrigerate 2 hours or until firm enough to handle. Shape into 1'; balls; roll in cocoa, nuts or graham cracker crumbs. Refrigerate until firm, about 1 hour. Store, covered, in refrigerator.
Rum Truffles recipe


ingredients


1/2 cup (50 g) 2 oz nibbed almonds


150 g (5 oz) plain chocolate, in squares


1 1/4 cups (150 g) 5 oz ground almonds


2 tbsp (30 ml) double cream (heavy cream)


1/3 cup (75 g) 3oz castor sugar


1 tbsp (15 ml) rum


grated chocolate or chocolate vermicelli for coating











method


1. Spread out the almonds on a baking sheet and toast them lightly under a preheated grill.





2. Bring a saucepan of water to the boil.





3. Put the chocolate in a heatproof bowl that will fit over the pan of water.





4. When the water boils, remove the pan from the heat, set the bowl over the water and leave until the chocolate has melted.





5. Remove the bowl from the pan and stir in the toasted almonds, ground almonds, cream, sugar and rum. Mix to a stiff paste.





6. Roll the paste into small balls and toss at once in grated chocolate or chocolate vermicelli.





7. Serve in sweet paper cases.