Dipping Chocolate Centers

Ann's Caramels

4 cups sugar

2 cups white karo

1 cup butter

24 oz whipping cream

1 scant tsp baking soda.

Melt butter in microwave. Boil sugar and syrup to 240° . Put cream in microwave for 2 mins. Add butter then add cream slowly. Don't let it get below 210°. Slowly Cook to 235° (will increase deep caramel color). Add soda. Pour on greased pan.  Refrigerate

Chocolate Truffles or Bavarian Mints

1 ½ lbs milk chocolate

1 cup whipping cream

4 or 5 drops peppermint oil

Melt chocolate in oven. Heat cream til foam on top.

Cool cream to 130° . Pour cream all at once over luke warm melted chocolate. Add flavoring and beat until well blended. Pour at once into a square 9” buttered pan and chill until set. Cut in squares or roll into balls and dip.

Peanut Butter Balls

1 1/2 lbs powdered sugar

1/2 lb buttered

2 cups peanut butter

Dipping chocolate

Combine powdered sugar, butter and peanut butter in large bowl and mix until well blended. Chill for ½ hour, roll dough into balls and chill. Dip in tempered chocolate and cool on wax paper.

Almond Joy Truffles

5 cups sweetened flaked coconut

2 cups powdered sugar

1 (14 oz) can sweetened condensed milk

½ tsp vanilla

Pinch of salt

1 cup whole roasted almonds

Dipping chocolate

In large bowl combine coconut, sugar, condensed milk, vanilla and salt. Mix thoroughly and shape mix into 1 inch balls, pressing a whole almond into the center of each ball. Refrigerate for at least 30 mins or until firm. Dip balls in tempered chocolate and place on waxed paper to set.