Reviews
Add Rating & Review
Back to Candy Cane Truffles
All Reviews for Candy Cane Truffles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Candy Cane Truffles
Recipe Summary
Yield: Makes about 5 1/2 dozen
Ingredients
Ingredient Checklist
1 cup heavy cream
4 tablespoons unsalted butter
2 teaspoons light corn syrup
1 pound finely chopped semisweet chocolate, plus 12 ounces more for dipping
18 candy canes or 8 ounces round peppermint candy
1 tablespoon peppermint extract
Gallery
Candy Cane Truffles
Recipe Summary
Yield: Makes about 5 1/2 dozen
Gallery
Candy Cane Truffles
Candy Cane Truffles
Candy Cane Truffles
Recipe Summary
Yield: Makes about 5 1/2 dozen
Recipe Summary
Yield: Makes about 5 1/2 dozen
Yield: Makes about 5 1/2 dozen
Makes about 5 1/2 dozen
Ingredients
Ingredients
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 2 teaspoons light corn syrup
- 1 pound finely chopped semisweet chocolate, plus 12 ounces more for dipping
- 18 candy canes or 8 ounces round peppermint candy
- 1 tablespoon peppermint extract
Directions
Working in two batches, place candycanes or peppermintcandy in the bowl of a food processor fitted with the metal blade, and pulse several times until finely chopped. (Alternatively, place on a large cuttingboard, cover with plastic wrap, and crushwith a kitchen mallet.) Using a sieve, siftout and discard powdery residue. Measure1 cup chopped candy; reserve therest for rolling.
In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes. Stirin peppermint extract.
Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Stir in chopped candy. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet. Return to refrigeratorfor 10 to 20 minutes, stirring every 3 to5 minutes.
Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
Place reserved chopped candy in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in chopped candy. With yourclean hand, cover truffle with the candy. Letsit in bowl 20 seconds.
Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Candy Cane Truffles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Candy Cane Truffles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
