Death Star Caramel Truffles Recipes
CARAMEL TRUFFLES
These candies disappear as fast as I can make them. The five-ingredient microwave recipe is easy and fun to make. When drizzled with white chocolate and packaged with ribbon, they're a pretty gift. -Charlotte Midthun, Granite Falls, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 110 calories, Fat 6g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 27mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
CARAMEL-NUT TRUFFLES
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 40 truffles
Number Of Ingredients 5
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.
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- Place the dates and cashews in a small bowl and cover with boiling water. Let sit 10 minutes, then drain and lightly pat dry. Place in a food processor fitted with a steel blade. Pulse in long bursts until the mixture forms a sticky paste and only small bits remain, stopping to scrape down the bowl a few times as needed. Add the coconut sugar, vanilla extract, and kosher salt. Pulse a few times to incorporate, then continue blending until you have a fairly smooth "dough." If the dough is too sticky to handle, place the food processor (with the dough inside) in the refrigerator or freezer for 10 to 15 minutes to firm up.
- Line a baking sheet with parchment paper. With a small scoop or spoon, scoop a portion of the dough, then roll it into a ball with your hands. Place the ball on the baking sheet. Repeating with remaining dough. (You will have 12 to 15 truffles total, depending upon how large you roll them.) Place in the freezer to firm up for 10 to 15 minutes.
- Meanwhile, to make the chocolate topping, place the chopped chocolate in a heatproof bowl, then set that bowl over a pan of simmering (not boiling) water. Make sure that the bottom of the bowl and the water do not touch. Melt the chocolate, stirring often. When the chocolate is almost completely melted but you can still see a few pieces, remove the bowl from the pan. Add the coconut oil and stir until smooth and glossy, letting the residual heat of the chocolate melt the mixture the rest of the way.
- Remove the truffles from the freezer. To completely dunk the truffles in chocolate: working one at a time, dip a truffle into the melted chocolate. Use two forks to roll it around so it’s coated, then use the forks to remove the truffle from the chocolate and lightly tap away any excess chocolate. Place the truffle on the parchment paper, then top immediately with sea salt. Be sure to sprinkle it right away—the chocolate sets fast! Repeat with remaining truffles. Let sit at room temperature for a minute or two to set. Enjoy!
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- In a medium microwave-safe bowl (with high sides for splatter), add butter, sweetened condensed milk and brown sugar.
- Heat in the microwave for approximately 3 minutes, stopping to stir every minute. By the end of the 3 minutes, the butter should be completely melted and the sugar dissolved.
- Give the caramel a good stir, then heat for another 3 minutes, making sure you stir every 30 seconds. If you don’t the caramel will get too hot and bubble over – making a mess in your microwave. Keep in mind the caramel is getting very hot, so use an oven mitten to safely get the bowl in and out of the microwave.
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