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Caramel Truffles
Preparation info
- Yield:
106
Truffles - Difficulty
Easy
Appears in
By Ewald Notter
Published 2011
Method
- Warm the sugar in the oven at 400°F/204.4°C.
- In a pot over medium heat, warm the honey and melt the sugar in small batches until it turns medium amber.
- Place the cream in a separate pot. Split the vanilla bean, scrape out the seeds, and add the pod and seeds to the cream. Bring to a boil over medium heat.
- Slowly strain the cream into the car
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