Here's a bit of a step by step for the nut balls.
First you make the fondant the night before and freeze it. This year we made vanilla, maple, almond, and (my favorite) rum spice. I'll post the recipe at the end of this entry.
It's important that the fondant is very frozen when you start rolling. You take about a tsp and roll it in your hands. You have to move fast cause the fondant warms up fast and is unrollable. Then you put the trays of fondant balls back in the freezer. You want them as cold as possible before they go into the chocolate.
We melt the chocolate in this awesome pot my mom has had forever and a heating pad. The pan maintains it's heat well and the heating pad melts the chocolate slowly. It does take longer than in a double broiler, but it's safer.
So you throw the fondant balls in the chocolate. Coat them completely. Then you toss them in the bowls of chopped walnuts.
You don't so much roll the candies into balls, as toss them back and forth in a rolling motion. Then you put them back on the trays and put them somewhere cold--fridge, freezer, outside if it's cold enough.
Look at all those yummy little balls of chocolatey, creamy goodness. Drool......mmmmm.
Here are my favorite rum balls posing for us.
The girls helped us out by cleaning the bowls. And spoons.
Mom got an awesome caramel recipe from someones mom at the dialysis clinic. She's from England. They know what they're doing with caramel in England apparently. We used it primarily for the turtles (3 pecans, a glob of caramel, covered in chocolate to look like a turtle). We decided to cover some hazelnuts with the leftovers an dip them in chocolate. Brilliant.
Note: We didn't play in the chocolate or lick our fingers until all the candy was made. Just in case you were wondering. After the candy is done, there's no rules.
1/2 pound butter (room temp)
1 can sweet condensed milk
1/2 pound powdered sugar
1 tsp flavoring
Mix the butter and condensed milk. Gradually add the powdered sugar. Add the flavoring.