The Hungry Canary

1990 Christmas Collection · Mother's Cookbook

Chocolate Truffles

A holiday recipe contributed by Kathy Lee · Canaltown Travel.

Jump to Ingredients

Ingredients

  • ¼ cup butter
  • ¾ cup Hershey's cocoa
  • 1 (14-ounce) can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • Cocoa or confectioners' sugar, for coating

Directions

  1. In a heavy saucepan over low heat, melt butter.
  2. Add cocoa and stir until smooth. Blend in sweetened condensed milk.
  3. Cook, stirring constantly, until thick, smooth and glossy, about 4 minutes.
  4. Remove from heat and stir in vanilla. Chill 3–4 hours or until firm.
  5. Shape into 1¼-inch balls and roll in cocoa or confectioners' sugar.
  6. Chill until firm, 1–2 hours, and store covered in the refrigerator.

Kitchen Notes

Original yield: about 2½ dozen candies.

Archival recipe; not independently kitchen-tested for The Hungry Canary.

Historical Source

Submitted by Kathy Lee · Canaltown Travel, Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 19. From Mother's cookbook collection.