Fancy Liqueur Chocolates

• 2 cups sugar
• 12 cup water
• 14 cup light cream
• 1 tablespoon light corn syrup
• 2 tablespoons Amaretto or 2 tablespoons coffee liqueur
• 1 lb dipping chocolate or 1 lb confectioner's coating

1. Butter the sides of a heavy 2 qt saucepan.
2. Combine sugar, water, cream, and corn syrup.
3. Cook over med-high heat to boiling stirring constantly with a wooden spoon (about 5-6 minutes).
4. Avoid splashing the sides of the pan.
5. Clip candy themometer to the pan.
6. Cook over med-low heat, stirring occasionally, until the themometer registers 240 degrees (about 15 to 20 minutes) Mixture should boil at a moderate, steady rate over the entire surface.
7. Remove pan from heat.
8. Cool, without stirring to 110 degrees (about 45 minutes).
9. Remove themometer.
10. Add Amaretto or coffee liqueur.
11. Beat with a wooden spoon until candy becomes creamy and slightly stiff.
12. (about 10 minutes).
13. Shape candy into balls.
14. Place balls on a wax paper covered cookie sheet.
15. Let balls stand at room temp for about 20 minutes until dry.
16. Melt dipping chocolate.
17. Carefully dip balls into the melted chocolate, letting excess drip off.
18. Place the dipped balls back on the cookie sheet until dry.
19. Store in a tightly covered container in a cool dry place.

sugar, water, light cream, light corn syrup, coffee liqueur, dipping chocolate

Taken from www.food.com/recipe/fancy-liqueur-chocolates-22645 (may not work)