Cranberry Truffles
3/4 cup butter 1 14 ounce can sweetened condensed milk 3/4 cup unsweetened cocoa 2 cups fresh cranberries 1/4 cup light corn syrup 1/4 cup water chopped nuts, cocoa powder, confectioners sugar, shredded coconut for toppings
In a medium saucepan, combine cranberries, corn syrup and water. Cook stirring until berries are popped and mixture is thickened. Let cool. In a heavy saucepan over medium heat, melt butter, stir in cocoa then condensed milk. Stir until mixture thickens. Stir in cooled cranberries. Refrigerate 3 to 4 hours or until well chilled. Shape into one inch balls. Roll in toppings. Store in the refrigerator. 48 one inch truffles.
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