Ingredients:
- 2 cups real maple syrup
- 1 cup half and half
- 14 oz chocolate candy coating
- 1/2 cup chopped pecans for decoration, optional
Preparation:
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place the maple syrup and the half and half in a medium saucepan over medium heat, and stir until the two are well-combined. Insert a candy thermometer and bring the mixture to a boil, stirring frequently.
3. Continue to boil the maple syrup mixture, stirring often, until it reaches 239 degrees on the candy thermometer, about 10-15 minutes.
4. Once the proper temperature is reached, remove the candy from the heat and pour it onto the prepared baking sheet to cool. Place the sheet into the refrigerator to chill the caramel until it is firm enough to roll.
5. Once the caramel is set but still pliable, roll it into small 3/4-inch balls and place the balls on a baking sheet lined with aluminum foil. To speed this process and ensure the truffles are the same size, I like to cut the caramel into small squares with a pizza wheel, then roll each square into a ball. If your balls lose their shape right after they are rolled, return the caramel to the refrigerator and allow it to chill for a longer period. However, it’s okay if a few balls start to droop toward the end of the process, as you can re-roll them before dipping.
6. After all the balls have been formed, place them in the freezer to get them very firm, for at least 30 minutes.
7. Place the candy coating in a large microwave-safe bowl and microwave until melted, stirring after every minute to prevent overheating.
8. Once the maple centers are very frozen, and the coating is melted, you are ready to dip your truffles. Using two forks or dipping tools, dunk one center into the melted candy coating, submerging it completely. Remove it from the coating and allow excess coating to drip back into the bowl. Be very sure to coat the whole truffle with chocolate, because the caramel will leak through any missed spots. Replace the truffle on the foil-lined baking sheet, and while the coating is still wet, top with a sliver of toasted pecan, if desired. Repeat the process with remaining truffle centers and chocolate coating.
9. Refrigerate the truffles to set the chocolate coating, about 20 minutes. Once set, the truffles can be removed and left at room temperature. Maple Caramel Truffles can be store in an airtight container in the refrigerator for up to a week, but be sure to bring them to room temperature before serving so the maple caramel will be soft and smooth.
