Burnt Caramel Truffles

Name: Burnt Caramel Truffles
Ingredients: 50 ml/2 fl oz/¼ cup cold water; 200 g/7 oz/1 cup caster (superfine) sugar; 2.5 ml/½ tsp cream of tartar; 225 ml/7½ fl oz/scant 1 cup double (heavy) cream; 50 g/2 oz/¼ cup unsalted butter, plus extra for greasing; 2.5 ml/½ tsp sea salt; 425 g/15 oz dark (bittersweet) chocolate (70% cocoa solids), finely chopped; 425 g/15 oz dark (bittersweet) chocolate (70% cocoa solids), finely chopped; unsweetened cocoa powder, for dusting

Preparation info

Makes about
100

Difficulty
Easy

Appears in

Home-made Sweets & Candies

By Claire Ptak

Published 2022

About

The key to getting the sumptuous burnt caramel flavour of these truffles is in the careful cooking of the caramel. It needs to be boiled until dark and rich, but just removed from the heat before it actually burns. These confections make a lovely gift, if you can find a little gift box and some mini paper or foil cases.

Ingredients

50 ml/2 fl oz/¼ cup cold water
200 g<

Method

Grease a 20cm/8in square baking tin (pan) and line with clear film (plastic wrap).
Place the water in a heavy pan and add the sugar. Add the cream of tartar and heat gently, stirring occasionally, until the sugar has dissolved.
Turn the heat up to high and bring to the boil. Boil until a dark caramel forms, taking care not to let it burn, although it

Energy 89kcal/372kJ; Protein 1g; Carbohydrate 10g, of which sugars 10g; Fat 6g, of which saturates 3g; Cholesterol 9mg; Calcium 6mg; Fibre 0g; Sodium 21mg