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Chocolate-Caramel Truffles

Recipe photo courtesy of CHELSEA CAVANAUGH

These truffles are inspired by brigadeiros, a confection popular throughout Brazil.

Source: Martha Stewart Living, January/February 2017
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Ingredients

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  • MS12536021
    14 FEB, 2018
    I can only give this recipe 1 star for taste. It did not firm up and I did everything on the video and checked the ingredients. All was not lost...I reheated the soft mix, added Rice Krispies and put them in the fridge. I later rolled them in sprinkles.They were actually pretty good.
    Reply
  • stephanietedder
    11 FEB, 2018
    Delicious! I will be making a second batch to share this Valentines! These were very easy to make, just be sure you use cling wrap to cover and touch the mixture to help it set. It doesn’t state this in the recipe but can be seen in the video.
    Reply
  • joanna_holcomb
    14 FEB, 2017
    I made these yesterday. My husband loved them. I would have liked them more if the Caramel flavor was more prevalent. Maybe I didn't cook the first part long enough? I was fixated on the "don't let it get too dark" comment in the recipe so I may have jumped the gun a bit. But the texture is nice and they were very easy to make.
    Reply
  • oliverdolcehomer
    12 FEB, 2017
    I made this recipe following instructions and the truffle did not firm up. I will then watched the video and the woman uses Saran Wrap while the truffle is in the fridge. I did not use Saran Wrap. It doesn't mention that in the instructions. Would that have had such a strong effect? How can I firm these up? They have been in the fridge for 5 hours.
    Reply
    • vsteed
      14 FEB, 2017
      One other thought, these are firm but soft melt in your mouth truffles. If you want a hard shell once you have made the individual balls you will need to re-dip in melted chocolate. Also, reason for truffles being rolled in toppings.
    • vsteed
      14 FEB, 2017
      You may have not boiled the cream mixture long enough. I made them Sunday for today & they came out fine. I poured finished mixture in to a glass pie plate and did not use any plastic wrap.
    • nora
      14 FEB, 2017
      Same thing happened to me and I did use the Saram wrap while it was in the refrigerator. I leftit overnight and still not firm.
  • MS10319794
    12 FEB, 2017
    The sweetened condensed milk, cream, butter, vanilla, and butter are the ingredients that make the caramel. You're going to LOVE these!!
    Reply
  • waynetidwell421
    12 FEB, 2017
    Where's the caramel?
    Reply

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