Candy

Oreo Truffles

prehfusLeave a comment

Submitted by Mandy Mills.

 

  • 36 Oreo cookies
  • 1 package (8 oz) softened cream cheese
  • 1 package melting chocolate discs
  • Your choice of decorations

Grind/crush the Oreo cookies in a blender. Place crushed cookies in a large bowl, add cream cheese, and mix with a fork until completely blended. At this point, it will be the consistency of cookie dough, with no streaks of cream cheese showing any longer.

Scoop up the truffle mixture using a melon baller or measuring teaspoon and roll into balls between your hands. Making the balls approximately one level teaspoon will give about 5 ½ dozen truffles.

Melt the chocolate over a double boiler according to the package directions. Roll the truffles a few at a time in the melted chocolate with a fork, and use it to remove them and place them on waxed paper or parchment paper to cool and harden. If you are decorating them, sprinkle on your decorations right away, because the candy-type chocolate hardens quickly at room temperature. This is a good job for kids to do while an adult dips the truffles.

When the chocolate coating has hardened, store in the refrigerator and enjoy!

Sea Salt Caramels

prehfus1 Comment

Submitted by Carl LaFrance in response to our request for edible gift ideas.

  • 1 1/3 cup heavy cream
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/3 cup honey
  • 6 tbsp butter, cut into small pieces
  • 1 tsp vanilla extract
  • 3 tsp sea salt, such as fleur de sel
  • 1 lb bittersweet chocolate, chopped

1. Prepare an 8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the cream in a large saucepan over medium-high heat and bring it to a boil. Stir in the sugar, corn syrup and honey and stir until it begins to boil. Periodically wipe down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming.

3. Cook the candy, stirring occasionally, until it reaches 257 degrees on a candy thermometer.

4. Remove the pan from the heat immediately and stir in the butter, vanilla, and 2 teaspoons of salt.

5. Pour into prepared pan and let set at room temperature until firm enough to cut.

6. Cut the caramel into small squares or strips with a chef’s knife.

7. Temper the chocolate and dip the caramels in the chocolate one at a time. Place them on a baking sheet covered with waxed paper or foil to set. While chocolate is still wet, sprinkle on the remaining salt and allow to set completely.