Saturday, December 17, 2011

Caramel-Pretzel Truffles

These truffles could be one of my favorite recipes ever. And I don't say that lightly.

I must've seen a recipe like this at some point that registered in my brain on some level, because I recently had a dream about these (and they just sounded kind of familiar). Caramels wrapped around pretzels and dipped in dark chocolate. YUM. These are tough to beat.

In fact, just yesterday I visited a local candy shop and sampled a dark chocolate-covered caramel. It was good. But too simple. I longed for the missing pretzels inside it. (Maybe I should have said something?)

In my dream, I sprinkled these truffles with sea salt. In reality, I sprinkled a few of the truffles with sea salt, but I thought it took away from the appearance of the truffles. And because the pretzels have enough of their own salt, it didn't really add anything. You know, in case you were wondering.

Caramel-Pretzel Truffles
Makes about 4 dozen

1 package caramels (about 4 dozen), unwrapped
4 dozen pretzel sticks
10 ounces dark chocolate, chopped
1/2 teaspoon canola oil
1/4 cup milk chocolate chips
1/4 teaspoon shortening

1. Using a rolling pin, roll caramels into large, flat squares, just a fraction of an inch thick (and a few inches square).

This is a great stress reliever. It's also hard work. My shoulders, arms, and hands ached for days. I'm clearly out of shape and need to make these truffles more often. I could have flexor carpi ulnaris of steel!

2. Break pretzel sticks into four pieces, and stack them in the middle of the flattened caramel.

It's a bit like stacking firewood. And you don't have to be terribly precise.

3. Seal caramel around pretzels, and roll into balls.

The caramel is terribly sturdy, so these can hang around for a while. They're not like most truffles, where they have to stay cool or they'll turn to mush. (This also makes them much easier to dip.)

4. Heat dark chocolate and canola oil over low heat until smooth. Dip truffles in chocolate and let set on waxed paper.

5. Heat milk chocolate chips and shortening until smooth. Add mixture to a zip-top bag, snip off a small corner, and drizzle milk chocolate over the truffles.

6. Let set until chocolate is firm.


The Daily Smash said...

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Happy Holidays

Anonymous said...

I made these today and they turned out fabulous, like little candy bars! It helped to roll them out when I microwaved the bowl of unwrapped caramels for 30 seconds, and used powdered sugar on the rolling pin & board. Sweet idea1