Caramel Truffles Food

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.

CHOCOLATE-CARAMEL TRUFFLES

Steps:

• In a medium saucepan, bring condensed milk, butter, and cream to a boil over medium-high heat, stirring until butter melts. Cook, stirring frequently, until mixture thickens slightly and turns pale golden, 4 to 6 minutes (do not let it get too dark, or mixture will separate). Remove from heat; let stand 5 minutes. Add chocolate, cocoa powder, and vanilla, stirring until chocolate melts and mixture is smooth and combined. Transfer to a pie dish or a wide, shallow bowl and refrigerate until firm, about 4 hours.
• Scoop 1 tablespoon of chocolate mixture into your palm and roll into a ball. Transfer to a parchment-lined baking sheet; repeat with remaining mixture. Place sprinkles in bowls (onefor each color). Roll truffles in sprinkles until thoroughly coated. Place in paper mini baking cups and serve, or store in refrigerator, covered, up to 1 month.

LUXURIOUS CARAMEL TRUFFLES

Steps:

• First, make the caramel base. Combine the sugar, water, and lemon juice in a small saucepan. Heat over medium heat and stir until sugar is dissolved.
• Continue to heat and bring the mixture to a boil, brushing down the sides of the pan with a wet pastry brush to prevent crystallization. Allow the mixture to cook until it turns a caramel color. Remove it from the heat once it reaches a medium-brown color.
• Meanwhile, heat the cream in a small saucepan until small bubbles form around the edges of the pan and it almost comes to a boil.
• Place the chopped semi-sweet chocolate in a medium heat-safe bowl.
• Return the caramel to the heat and pour the hot cream into the caramel (it is natural for this mixture to sputter as it is mixed). Stir, heating, until the caramel and cream are completely combined.
• Pour the caramel-cream into the chopped chocolate. Let it sit for 1 minute to soften the chocolate, then stir gently until the mixture is well-combined. Cover the chocolate with cling wrap and cool to room temperature. Once it is cool, refrigerate until firm enough to scoop or pipe, about 2 hours.
• To form the truffles, use a candy scoop or a small spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Once all are scooped, dust your hands with cocoa powder and roll the balls of ganache between your palms to make them round.
• Refrigerate the tray of truffles for 1 to 2 hours, until firm enough to dip.
• Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
• Dip the formed truffles in the coating-using dipping tools or a fork-and return them to the baking sheet. While the chocolate is still wet, sprinkle the tops with chopped nuts, toffee bits, or Candied Cacao Nibs. Repeat for all truffles and chill in the refrigerator until set, about 15 minutes. Serve at room temperature and store excess in an airtight container in the refrigerator.

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.

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.

CARAMEL-DARK CHOCOLATE TRUFFLES WITH FLEUR DE SEL

Steps:

• Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water.
• Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours.
• Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight.
• Line 13x9x2-inch baking sheet with foil. Place remaining 12 ounces chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115°F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.)