8 oz. bittersweet chocolate, chopped
3/4 cup heavy cream
2 Tablespoons butter
flavoring- optional (1 teas. real extract of vanilla, mint, orange, etc. or 1 Tables. fruit jam)
Melt chocolate, heavy cream, and butter in a double boiler. Alternatively, heat the cream and butter in a saucepan, add the chocolate and take off the heat, stirring occasionally until melted. Mix in the flavoring if desired, and spread into a shallow baking dish. Refrigerate for at least 2 hours, or up to 4 days. Scoop out, and roll into balls. Refrigerate on parchment lined baking sheets for at least 30 minutes. Coat truffles, if desired, in cocoa powder, melted chocolate, coconut, or diced nuts. Refrigerate, will keep for up to 2 weeks (if they last that long!)
1 cup honey
1 cup sugar (raw unrefined sugars work well in this recipe)
1 Tablespoon baking soda (non-aluminum)
1 Tablespoon vinegar (I prefer apple cider)
Prepare a shallow baking dish or a baking sheet by liberally coating with melted butter.
Melt honey and sugar in a saucepan over medium-high heat. Cook until thick and medium brown, at a temperature of 300 degrees (hard-crack stage, using a candy thermometer is recommended) stir in the vinegar. Remove from heat, and sift in the baking soda. Stir a few times, and pour quickly into your dish. You must get the candy into the dish/ sheet fast; this sets up in very little time. Spread out as best you can, score into squares with a buttered knife if desired, and let sit until cooled. Break into pieces. Coat with melted chocolate to finish. This will keep for a few days, or refrigerated up to a week and a half.