Salted Caramel Truffles

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{has_more=true, offset=10, total=25, results=[{comment_text=Hi everyone. Does the dark chocolate taste good in this recipe? Not a fan of dark chocolate but just wondering when it's mixed with everyone the flavour isn't so intense. Thank you, approved=true, user_name=1710391565, hs_createdate=1716176735149, rating_new__1_5_=4, rating=80, id=13316242575}, {comment_text=I have been making these for years since the recipe was on a Chelsea calendar - very popular with visitors and as a hostess gift when going to friends for dinner. However being a dark chocolate-only person, I use 50% Whittakers for the centres, and double coat the inners with 72% - very rich for a treat., approved=true, user_name=Margaret, hs_createdate=1716176735111, rating_new__1_5_=5, rating=100, id=13316195705}, {comment_text=Kids loved them, now having to make more and a double batch at that!!!!, approved=true, hs_createdate=1702249883030, rating_new__1_5_=5, id=11175621728}, {comment_text=These are by far the best home made salted caramel truffles EVER! Fairly easy to make. People rave about them. They love receiving them as gifts too., approved=true, user_name=Heather, hs_createdate=1702249882869, rating_new__1_5_=5, id=11175567713}, {comment_text=Something went wrong when I was boiling the sugar and water. The bubbles appeared to crystallise at the end and when I added the cream there were lumps of ?sugar and a watery mix. Where did I go wrong please? I'd really like to make these for Christmas.CHELSEA: Hi there, this crystallisation can occur when a stray sugar crystal drops into the mixture during or after boiling. When you are stirring the mix, before it comes to the boil, try running a wet pastry brush around the sides of the pan to make sure any stray sugar crystals fall in and dissolve. Also make sure you don't stir once it has come to the boil., approved=true, user_name=Rhondda, hs_createdate=1702249881265, rating_new__1_5_=1, id=11175653939}, {comment_text=My 23 year old son has made this delicious recipe twice now and has had success both times, seem to be quite labour intensive, but he spread making them over a couple of days and was more than happy. They have have been a hit with us and others., approved=true, user_name=Trish Clarke, hs_createdate=1702249879485, rating_new__1_5_=5, id=11175716422}, {comment_text=Would these freeze? I am wanting to make these over the weekend ready for Xmas day next week.Would it be best to freeze the mixture and then dip them in chocolate Xmas Eve ? Or would they freeze ok coated in the chocolate, approved=true, user_name=Sue, hs_createdate=1702249878744, rating_new__1_5_=3, id=11175716406}, {comment_text=Looks like a great gift treat! Just wondering how far ahead of an event these could be made?CHELSEA: Hi there, you could make these up to a week in advance, providing you store them in a cool place., approved=true, user_name=Cat, hs_createdate=1702249877808, rating_new__1_5_=5, id=11175679915}, {comment_text=Perfect and so yummy. Made great gifts and everyone loved them. Will definitely make again., approved=true, user_name=Vicky, hs_createdate=1702249874668, rating_new__1_5_=5, id=11175470109}, {comment_text=When I was boiling my sugar and water, it seemed to crystallize. It was the second time it had done this... I stirred it and the crystallized sugar seemed to dissolve. I added the cream and the rest of the ingredients and it turned out fine and very smooth. I put it in the fridge for 2 hours. I then tried to roll them. I could just roll them but they were a bit runny. By the time I had rolled my third one the first was collapsing into a thick puddle of chocolate. I put it back in the freezer to harden up and left it overnight. It was a bit harder but not much harder than when it had been in the fridge. I was going to roll it into truffles but decided to melt it slowly by heating the bowl with hot water and pour it into some half dome silicone moulds. They have been in the freezer for almost 2 days and are still too soft? What should I do? I want to make these for Christmas and don't really want to waste all of the mixture. Please help me.CHELSEA: Hi there, sorry to hear that these truffles aren't working so well for you.To firm up the mixture, we recommend gently warming it and stirring through some more melted chocolate (50-100g) then putting it back in the fridge for a couple of hours before coating. You could also try using good quality dark chocolate instead of milk chocolate as this is likely to make a firmer mixture. Let us know how you get on., approved=true, user_name=Ruby, hs_createdate=1702249874207, rating_new__1_5_=1, id=11175696689}]}