Pina Colada Creams

Yield: about 7 dozen creams

Ingredients

• 2 cups granulated sugar
• 1/2 cup milk
• 2 tablespoons light corn syrup
• 2 tablespoons butter
• 1/2 teaspoon coconut extract
• 1/2 teaspoon pineapple extract
• 1/4 cup chopped candied pineapple
• 1/4 cup chopped candied cherries
• 1/2 cup flaked coconut
• 1 (12 ounce) package semisweet chocolate chips, melted

Instructions

1. In a 3 quart heavy saucepan, over low heat, combine sugar with milk and corn syrup, stirring until sugar dissolves. Bring to boiling; simmer until mixture registers 228 degrees F on a candy thermometer, melting sugar crystals as they form at edge of mixture with a wet pastry brush.
2. Remove pan from heat. Add butter, without stirring; cool mixture to 110 degrees F.
3. Grease an 8-inch square baking pan; set aside.
4. Pour cooled candy mixture into the large bowl of an electric mixer. Add coconut and pineapple extracts. At medium speed, beat until candy loses its gloss.
5. With a spoon, stir in remaining ingredients except chocolate. Pour mixture into the prepared pan. Refrigerate candy until set.
6. With hands, roll about 1 teaspoonful mixture into a ball. Dip into melted chocolate.
7. Place on a wax paper-lined baking sheet until chocolate sets.