Bourbon-Caramel Truffles

Bourbon-Caramel TrufflesRecipe
Photo: Levi Brown; Styling: Tiziana Agnello
Truffles typically have the added richness of cream and butter. These ingredients help stabilize chocolate, which tends to scorch, separate, or become grainy if not heated carefully. We add corn syrup and evaporated milk for smooth, creamy confections.


19 truffles (serving size: 1 truffle)

Recipe from

Cooking Light

Nutritional Information

Calories 60
Fat 2.7 g
Satfat 1.6 g
Monofat 0.5 g
Polyfat 0.0 g
Protein 0.8 g
Carbohydrate 8 g
Fiber 0.7 g
Cholesterol 1 mg
Iron 0.2 mg
Sodium 14 mg
Calcium 12 mg


3 tablespoons brown sugar
2 tablespoons evaporated whole milk
1 tablespoon golden cane syrup (such as Lyle's Golden Syrup)
Dash of salt
1 tablespoon bourbon
1/2 teaspoon vanilla extract
3.5 ounces bittersweet chocolate, finely chopped
1.75 ounces milk chocolate, finely chopped
2 tablespoons unsweetened cocoa


1. Combine brown sugar, milk, cane syrup, and salt in a saucepan over medium-high heat; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat. Stir in bourbon and vanilla extract. Add chocolates; let stand 1 minute. Stir until smooth. Pour into a shallow dish; cover and chill 2 hours. Heat a tablespoon measure with hot water; pat dry. Scoop chocolate mixture with spoon; dip in cocoa. Roll into balls. Cover and refrigerate until ready to serve.


This recipe originally ran in Cooking Light December, 2010 and was updated for the November, 2012 25th anniversary issue.