Caster Sugar
The fine crystal of Chelsea...
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Desserts
Salted Caramel Truffles
1 hours
5 mins
20 mins
Easy
40
It's the thought that counts! Make your own delicious gifts with this decadent truffle recipe. The rich chocolate-caramel soft centre is sure to be a hit with anyone who is lucky enough to receive them - that's if you can bear to part with them!
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- Ingredients
- Method
Ingredients
- ½ cup Chelsea Caster Sugar
- 2 Tbsp water
- ½ cup cream
- 200g milk chocolate, roughly chopped
- 1 tsp vanilla extract
- 1 tsp sea-salt flakes
- Extra 200g dark chocolate, broken into pieces
Chelsea Products in Recipe
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Method
Combine Chelsea Caster Sugar and water in a small saucepan over a medium heat. Cook, stirring, until sugar is dissolved and mixture comes
to the boil. Do not stir once it comes to the boil, or you risk stirring in a stray sugar crystal which will "seed' and cause the sugar to recrystallise. Continue cooking for 8-10 minutes or until mixture turns a rich caramel colour. Add cream and shake the pan. Stir until combined then remove from the heat and let bubbles subside. Add the milk chocolate, vanilla and half the salt, stirring until the chocolate has melted. Transfer to a medium bowl, cover and refrigerate for 30 minutes or until firm.
Line an oven tray with baking paper. Roll about 2 teaspoons of the truffle mixture into a small ball. Repeat with remaining mixture. As the mixture is quite soft you will need to give your hands a clean a few times throughout the process. Put truffles on prepared tray and refrigerate for 30 minutes or until firm.
Put the dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir occasionally until it melts and is smooth. Dip each ball into chocolate to coat. Return to prepared tray. Sprinkle tops of truffles with remaining salt. Set aside for 15 minutes or until chocolate has set. Serve or package as gifts. Line a gift box with tissue paper and pop your truffles in - add a ribbon for an instant gift!
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
25
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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