Snow-Covered Raspberry Nut Truffles

White candy coating is melted and combined with condensed milk, raspberry jam & brandy, rolled into balls and dipped in more candy coating.

Ingredients:

• 2 cups white chocolate candy melts
• 1/2 cup sweetened condensed milk
• 1/2 cup seedless raspberry jam
• 2 Tbsp butter
• 1 Tbsp raspberry brandy
• 1 cup crushed macadamia nuts or chopped coconut
• 2 cups white chocolate candy melts

Directions:

Melt chips with condensed milk, jam, and butter in a heavy, medium saucepan over low heat, stirring occasionally. Whisk in brandy until blended. Pour into a pie pan. Refrigerate until mixture is fudgy, about 1 1/2 hours. Line baking sheet with waxed paper; set aside. Place nuts on a plate for coating the truffles. Roll about 1 Tablespoonful of chilled mixture in your palms to shape into a ball. (They will be soft.) Roll each ball in nuts or coconut. Coat heavily, re-rolling and re-forming after coating. Freeze another 15 minutes. Melt in microwave another 2 cups white chocolate candy melts; dip coated candy and place on wax paper. Freeze until set. Then cover and refrigerate.

Number of Servings: 24

Notes from the Cook: Great Truffle!