Caramel Nut Truffles Recipes

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.

CARAMEL TRUFFLES

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.

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.

SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES

Steps:

• Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
• Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
• Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
• Refrigerate caramel mixture until firm, at least 3 hours.
• Spread cocoa powder into the bottom of a wide, shallow bowl.
• Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
• Cover truffle balls with plastic wrap and chill overnight or 8 hours.
• Line a 13x9x2-inch baking sheet with aluminum foil.
• Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
• Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
• Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.