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Submitted by: The Dolphin Farm This super candy is one of my absolute favorites. Diabetics beware; this one is sweet and should be used in small portions. The rest of you can go for it. “ You know that what you eat you are ”. “ Cream tangerine… ” “ Ginger sling with a pineapple heart ” “ But you’ll have to have them all pulled out ” “ After the Savoy Truffle ” “ Coconut fudge really blows down those blues ” “ Cool cherry cream ” “ Nice apple tart ” “ But you’ll have to have them all pulled out ” “ After the Savoy Truffle ”. The keys to making this wonderful candy are: Use the very best smoothest butter (crushed bud or kief). Unsalted butter please Stir, like crazy, all the time- a whisk is real handy Have all the ingredients set out in advance Kept the heat low enough to avoid spatters (they can nail you if you’re not paying attention or insist on putting your face inside the sauce pan) Ingredients: Three squares of Baker’s Semi-Sweet ChocolateFive tablespoons unsalted butter One egg yolk 2/3 Cup of Confectioners sugar- sifted One-teaspoon vanilla extract ˝ Cup of Baker’s Angel Flake Coconut One-tablespoon high quality brandy or cognac Preparation: Cream butter with egg yolk over low heat and whisk until smooth Slowly add sugar to butter Add vanilla and brandy Melt chocolate in double boiler Pour chocolate into butter and blend until smooth Chill butter mixture until firm Shape butter mixture into one-inch balls and roll in coconut Store
in refrigerator
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