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Orange Balls (Pallottole d`Aranci � Italian)

6 large oranges, the peel only, cut into strips
1 cup granulated sugar
1 teaspoon vanilla extract
Superfine sugar
1 1/2 cups mixed nuts, finely choppedSoak the orange peel strips in cold water for 24 hours.Drain; place the peel in a saucepan and cover the strips with cold water. Bring the water to a boil. Cook the strips for about 10 minutes, or until they are soft. Drain them.Chop the orange peel fine and mix it with the granulated sugar in a saucepan. Stir the mixture slowly over low heat until the sugar dissolves, then continue to cook it for about 10 minutes, or until it reaches the soft-ball stage on a candy thermometer.Remove the pan from the heat. Add the vanilla extract and mix thoroughly. Cool the mixture. Shape it into balls the size of small walnuts. Roll the balls in the superfine sugar and then in the chopped nuts.

Basic chocolate truffles with variations
Basic Chocolate Truffles with VariationsTruffles should always be served chilled, placed in paper or foil cups. Serving them on a tiered cake plate is nice if you have several varieties. You can refrigerate the truffles, wrapped well, for up to 1 week or freeze them in an airtight contai (Upload by user)

No-bake fruit balls
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Jell-o coconut balls
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Double delight bourbon balls
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Date nut balls
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Chocolate liqueur truffles
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TAG: chocolate, liqueur, semisweet, baking, cookies, mixture, cookie, sheet, chopped, place, melted, ,