This was the second homemade gift I did this year. This was my first attempt at making candy. It wasn’t too difficult though this recipe had a few snags – you need to let the chocolate mixture defrost a bit before scooping it, and despite the fact I tripled this recipe, it only made about double the candies. Still, they tasted great.
3 tbsp brown sugar (or 9 if tripling recipe as I did)
2 tbsp evaporated milk (or 6)
1 tbsp golden cane syrup (or 3)
dash salt (I forgot this)
1 tbsp bourbon (or 3)
1/2 tsp vanilla extract (or 1.5)
3.5 oz bittersweet chocolate (or 10.5 oz), chopped
1.75 oz milk chocolate (or 5.25 oz), chopped
2 tbsp unsweetened cocoa (or 6)
Combine brown sugar, milk, cane syrup and salt in saucepan over medium-high heat, bring to a boil. Cook a minute or until sugar dissolves. Remove from heat. Stir in bourbon and vanilla extract. Add chocolate and let stand one minute. Stir until smooth. Pour into shallow dish, cover and chill for 4 hours.
Take out of fridge and defrost 20 min or so. Heat tablespoon and scoop out truffles. Roll into ball with hands and coat with cocoa. Cover and refrigerate until distributing.
My tripling made about 45 truffles.