- 2 cups sugar
- 1/2 cup water
- 1/4 cup whipping cream
- 1 tablespoon light corn syrup
- 1 1/2 (1 ounce) squares semisweet baking chocolate, chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch salt
- 2 1/2 cups semisweet chocolate chips
- 1 tablespoon shortening
- 1/2 cup ground nuts (optional)
- Butter the sides of a heavy saucepan; add the first five ingredients. Cook and stir over medium-high heat until sugar is dissolved. Cook, without stirring, until a candy thermometer reads 238 degrees F (soft-ball stage). Remove the heat. Cool, without stirring, until mixture reaches 110 degrees F. Transfer to a mixing bowl; add cinnamon, vanilla and salt. Beat until light-colored and stiff enough to knead, about 2 minutes. Lightly grease hands; knead mixture in bowl for 2 minutes or until smooth. Roll into 1-in. balls; cover and freeze for 20 minutes. Melt chips and shortening; dip the balls, shaking off excess. Roll in nuts if desired. Place on waxed paper-lined baking sheets to harden.