Caramel Pecan Truffles Food

CARAMEL PECAN TRUFFLES

Steps:

• In a medium sized sauce pan, put together butter, brown sugar, corn syrup, and salt and bring to a boil.
• Add sweetened condensed milk, stir constantly to blend.
• Boil 15-20 min or so stirring every once in a while (and only stirring on the bottom.. don't scrape the sides) until caramel reaches about 235-240 degrees.
• Remove from heat and add vanilla. Pour into a greased 9x13 glass baking dish and sprinkle pecans over the top.
• Cool for about 30 min, cover with plastic wrap, and then place in refrigerator until ready to roll and dip.
• When caramel is cooled and easy to handle, cut into 1/2 - 1" squares and roll into balls (should make about 60+ balls)
• Break chocolate into pieces and place in a microwave-safe bowl.
• Melt chocolate in the microwave for 30 seconds at a time at 30-40% power, stirring each time.
• When chocolate is melted, remove caramel balls from fridge and dip into the chocolate using a plastic fork with the center prongs broken off (see "chocolate dipping tips" link above).
• Place dipped chocolates on the wax paper and refrigerate until chocolate is set.
• If you are not eating immediately, place chocolates in an airtight container lined with wax paper and refrigerate until ready to serve.

CARAMEL-NUT TRUFFLES

Steps:

• Chop the nuts fairly finely and mix with the sugar, cayenne and lemon zest.
• Roll a caramel in your hand until round, then roll in the nut mixture, pressing to coat. Set aside and repeat with the remaining caramels.

CARAMEL TRUFFLES

Steps:

• Line an 8-in. square dish with plastic wrap; set aside. In a microwave-safe bowl, combine the caramels, milk chocolate chips and cream. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer, stirring every 15 seconds or until caramels are melted and mixture is smooth. Spread into prepared dish; refrigerate for 1 hour or until firm., Using plastic wrap, lift candy out of pan. Cut into 30 pieces; roll each piece into a 1-in. ball. Cover and refrigerate for 1 hour or until firm., In a microwave-safe bowl, melt semi-sweet chips and shortening; stir until smooth. Dip caramels in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. If desired, use additional melted chocolate to drizzle over truffles. Refrigerate until firm.

CARAMEL TRUFFLES

Steps:

• Line an 8 inch square dish with plastic wrap and set aside.
• In a microwave safe bowl, combine the caramels, milk chocolate chips and cream.
• Microwave, uncovered, on high for 1 minute; stir.
• Microwave 1 minute longer, stirring every 15 seconds or until caramels are melted and mixture is smooth.
• Spread into prepared dish; refrigerate 1 hour or until firm.
• Using plastic wrap, lift candy out of pan.
• Cut into 30 pieces, rolling each piece into a 1 inch ball.
• Cover and refrigerate for 1 hour or until firm.
• In microwave safe bowl, melt semisweet chips and shortening; stir until smooth.
• Dip caramels in chocolate and place on waxed paper-lined baking sheets.
• Refrigerate until firm.

CHOCOLATE CARAMEL TRUFFLES

Steps:

• In a dry heavy saucepan (about 3 1/2 quarts) cook sugar over moderate heat, stirring with a fork until melted, and swirl pan until sugar is a golden caramel. Remove pan from heat and add cream carefully (mixture will bubble up). Return pan to heat and simmer, stirring, until caramel is dissolved.
• Remove pan from heat and add chocolate, salt, and vanilla. Let mixture stand 5 minutes and stir until chocolate is melted. Transfer mixture to a bowl and cool, uncovered. Chill mixture, covered, 2 hours, or until firm.
• Coat truffles:
• Scoop out truffle mixture with a spoon and form into 1-inch balls. Roll truffles in 1/2 cup cocoa powder or coat with 1 cup pecans, pressing nuts slightly to adhere. (Alternatively, roll half of truffles in 1/4 cup cocoa powder and coat remaining truffles with 1/2 cup pecans.) Chill truffles on a tray lined with wax paper until firm, about 1 hour. Truffles keep in an airtight container, chilled, 2 weeks.