From Reading to Candy Making

Sorry, I'm a little late today.  Originally I was going to compare two authors, but I started reading another book and my thoughts about those previous authors flew out of the sieve that is my brain in December. Though I might write about it later.  Okay, I'll be the first to admit that the 1992 Mary Balogh book, A CHRISTMAS PROMISE is supreme!!  I bawled my eyes out, clutched the book to my chest and sighed.  That's what romance writing is all about! 

I decided for the good of all to take off the month of December.  My poor little mind is chocked full so much extraneous information that it would be counter-productive to try to write--though I would if I had a contract deadline hanging over my head.

I don't.  So I won't write.

I don't know about y'all, but I have Christmas decorating, shopping, wrapping and making candy on my mind.

Speaking of making candy.  I decided what I was going to make this year--and yes, it will be less than I made the last few years.  I pulled out my order slips from the previous years and checked them to see how much chocolate I need to order.  I order Merkens chocolate from Country Kitchen SweetArt.  Merkens chocolate is already tempered and it has a good flavor and texture.  It's the best stuff out there if you ask me.  The problem is that the prices have seriously increased for a pound of chocolate.  In 2006, it was $2.95 per pound.  In 2007-2009, it was $3.25 per pound.  And this year, $3.60 per pound.  *ouch*

So this year, I'm making peanut brittle, turtles and an Old English Toffee made with pecans.  These I'll bag up separately and then put them in a clear Christmas bag.  I had bought these bags over the years and haven't used them, so this year is the year to use up the supplies I already have.

Then comes the filled candies.  Last year, I had bought the wrong sized boxes, 1/2 lb size instead of the 1 lb size.  We ended up buying tins at Hobby Lobby, since it was too late to order the boxes.  Oops.  Which means I have 30 1/2 lb boxes sitting in the box with my candy molds.  These boxes hold maybe 8 candies without crowding.  Which means, I'm only making 8 filled candies . . . from a list of 18 truffle and caramel fillings that I've invented.

I immediately scrubbed my caramels. Not that I don't like caramels--I do--and I'm the Queen of having the perfect color on my caramels, but because they are a little more temperamental when filling the candies.  They are a little more liquid and when I put the chocolate bottom on the candies--the chocolate is heavier and it sinks into the caramel.  Temperamental.

I think I have the list of truffles that I want to make.  The first four are made with white chocolate and the last four are with a milk chocolate base.

Lime Gimlet
Limoncello
Chambord
Peppermint Schnapps

Black Forest (w/kirshwasser)
Whiskey Toffee
Grand Marnier

Now, I'm having a problem figuring out my last flavor and need your help.  Should I make:

Rum Raisin
Frangelico
Amaretto

Please comment and let me know which one sounds the most interesting.

Thanks!