|Butter||1 1⁄2 Cup (24 tbs) (No Substitutes)|
|Confectioners' sugar||6 Cup (96 tbs)|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Flaked coconut||6 Cup (96 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Rum extract||1⁄2 Teaspoon|
|Peppermint extract||1⁄2 Teaspoon|
|Cherry extract||1 Teaspoon|
|Milk chocolate candy coating||2 Pound, melted|
|Ground almonds||1⁄2 Cup (8 tbs)|
|White candy coating||4 Ounce, melted (Red And Green Disks)|
|Candy coating||3 , melted|
In a Dutch oven, heat butter over medium heat until golden brown, about 7 minutes.
Remove from the heat; stir in confectioners' sugar, cream and coconut.
Divide mixture between four bowls; stir a different flavor extract into each bowl.
Cover and refrigerate for 45 minutes or until easy to handle.
Shape chilled mixtures into 1-in balls; place on four separate waxed paper-lined baking sheets.
Chill for 1-2 hours or until firm.
Dip the almond-flavored balls in milk chocolate coating; sprinkle with ground almonds.
Place on waxed paper to harden.
Dip remaining balls in milk chocolate coating; place on waxed paper to harden.
Drizzle white coating over rum truffles, red coating over cherry truffles and green coating over mint truffles.