Ingredients:

1 12-oz pkg. semisweet or milk chocolate pieces
3/4 C sweetened condensed milk
1 tbls. instant-coffee crystals
2 tbls. coffee-flavoured liqueur
1/8 tsp. salt
Cocoa


Directions:

In double boiler over hot, not boiling water melt chocolate pieces, stirring occasionally. Stir in undiluted sweetened condensed milk, instant coffee crystals, coffee-flavoured liqueur and salt until mixed well.

Refrigerate mixture about 30 minutes until easy to shape.

With your hands dusted generously with cocoa, shape rounded teaspoonsful of mixture into balls. Roll balls immediately in more cocoa. Repeat with remaining mixture until all mixture is used. Store in tiightly covered container. Keep candy cool.


Yep, this was my weekend for making candy for parties we cater over the summer. You're way ahead of the game if you go to a candy store or shop prior to beginning your candy-making chores and purchase a whole lot of small candy papers. These make storage of candy much more efficient. I've also noticed that Wal-mart now sells this sort of thing, too. Enjoy your candy making and have a good time eating, too. :D