Semi-Sweet Sugar Balls

Here are the chocolate balls I promised on my Traditions post several weeks ago now...sorry for the delay!

These were always made by my Nana, who lived in NY. We always loved it when she came out for the holidays, and it was made even more special by her incredible commitment to teaching my siblings and I all about our Italian heritage...making the best ever dishes that she grew up eating for special occasions and specific holidays...If I can weasel the recipe out of Daddy, I'll post the Meat Pie for Easter...mmmmmmm, that makes my mouth water thinking about it!!!

Prep to Serve: At least 24 hours ( read on to see why )
Serves: As Many as you decide you can part with...I don't share these so well...

Ingredients:
12 oz SEMI-SWEET chocolate chips
3 Tbsp Corn Syrup
1/2 C Orange Juice
2 1/2 C Crushed Vanilla Wafers
1/2 C Confectioner's Sugar
1 C finely chopped nuts (Optional We never add the nuts because we just don't like nuts in our food...unless it is baklava)

Directions:

Melt chocolate over low heat (I use my double boiler so it doesn't burn). Remover from heat, add corn syrup and orange juice. Combine Vanilla wafer crumbs, sugar and nuts. Add to chocolate mixture, and mix well. Chill in refrigerator for about 30 minutes. Form mixture into 1 inch balls, and roll in more confectioner's sugar. Layer in a tin, or plastic container with wax or parchment paper between layers. Cover tightly and ripen in fridge for at least 24 hours. The longer they sit, the better they taste, but don't forget you made them!!!

Quick Fudge (should be called the BEST EVER!!!!)

Prep to Serve: 24 hours for best results
Serves: as many as you want to share it with!



Ingredients

12 oz semi-sweet chocolate chips
1 can Eagle Brand SWEETENED CONDENSED MILK
1/4 tsp Salt
1 tsp Vanilla

Directions:
Melt chips in milk over low heat. (I use my double boiler for best, creamy results)
Remove from heat, add salt and vanilla. BLEND WELL.
Spread into a buttered 9 inch square pan (I buy the disposable foil ones each year). Cover with plastic wrap or foil, and chill until firm (about 3 - 4 hours, give or take). Cut into SMALL pieces. (We're talking no bigger than 1/2 inch squares people...)