½ C. butter
1 tsp. vanilla extract
1 tsp. salt
½ 15-oz. can of sweetened condensed milk
5 C. sifted confectioner’s sugar
½ lb. semisweet chocolate
1/3 to ½ slab household paraffin wax
1 heaping tsp.Turkish coffee grounds (add more if you like it strong)
Cream butter, vanilla and salt in medium mixing bowl; blend in milk until smooth.
Add sugar and coffee gradually, blending well after each addition; blend until mixture is very stiff. Turn onto clean board; knead in all remaining sugar carefully. Mixture should be smooth and not sticky. Cut mixture into desired number of pieces; mold each piece into heart shape with hands, mold or cookie cutter. Place on parchment/waxed paper-lined cookie sheet; chill for several hours or overnight.
For coffee flavored creams, mix into the cream mixture 1 heaping tsp Turkish coffee. Add more for stronger coffee taste.
After creams are hardened, place the chocolate and wax into the top of a double boiler; place over hot water. Cook over medium heat, stirring with wire whisk until chocolate and paraffin are melted. Never melt paraffin over direct heat.
Remove double boiler from heat. Insert double-pronged kitchen fork into bottom of fondant heart and dip into the chocolate, lift out, letting excess chocolate drip off. Place the candy piece on a parchment or wax paper lined cookie sheet. Stir chocolate thoroughly with whisk after dipping each heart. If chocolate begins to cool and harden, place it back over the hot water and reheat.
Hearts can be decorated, or top with chocolate covered coffee bean. Enjoy.
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