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Bourbon-Caramel Truffles

Photo: Levi Brown; Styling: Tiziana Agnello
Yield 19 truffles (serving size: 1 truffle)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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