Delicious and easy raspberry caramel truffles recipe:
Raspberry Caramel Truffles
What you will need:
2 lbs. Peter’s Caramel
1/2 lb. Raspberry Juice*
1/4 lb. Lemon Juice
Melt Peter’s Caramel Loaf and blend in fruit juices. Cook to 224 degrees F and allow to cool below 90 degrees F. Temper chocolate, pour into a candy mold. Spoon caramel into the mold, and then apply the bottoms with chocolate. To decorate, use an artist’s brush to paint a stripe of colored cocoa butter inside the mold before pouring your chocolate in it. After de-molding, finish chocolates by stringing with red-colored white chocolate (use oil-based coloring).
*Mash raspberries (fresh or frozen) and strain out seeds through fine mesh strainer.
Yield: 150 pieces