Caramel Chocolate Truffles
Carla Hall's Butterscotch Truffles
- 1/4 cup Water
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1/4 cup Light Corn Syrup
- 1 cup Heavy Whipping Cream
- 4 tablespoons Butter
- 1 teaspoon Vanilla Extract
- 1 teaspoon Kosher Salt
- 2 cups Chocolate (melted)
- Flaked Sea Salt (for sprinkling)
- Line an 8-inch square baking pan with parchment paper, letting the ends hang over the sides (for easy removal later), and then spray evenly with cooking spray. Combine the water, sugars, and corn syrup in a medium sauce pot. Bring to a boil over medium-high heat and cook until the mixture turns an amber color.
- Meanwhile, in a second sauce pot combine the cream, butter, vanilla and kosher salt and heat over a medium heat. Once the mixture reaches a simmer remove from heat and set aside. When the sugar mixture is golden, turn off the heat and slowly add the cream mixture to the sugar mixture. It will bubble violently so be carefully.
- Turn the heat back on and continue cooking until the mixture reaches 245 degrees F on a candy thermometer. If your mixture becomes any hotter the candy will be too firm. Pour out the mixture into the prepared pan and pop in the fridge for a few hours to cool. Once firm, turn the caramel out onto a cutting board. Cut the caramel into 1-inch long pieces, lengthwise. Roll into logs and then cut 3/4-inch pieces. Roll into balls.
- Line a sheet tray with parchment paper. Melt the chocolate, and using two forks, dip the caramel balls into the chocolate and then place them on the sheet tray. Sprinkle with flaked sea salt.
- Once all the caramels are dipped, place in the fridge. When the chocolate is set, the truffles are ready to eat.