Spooky Food by Cayla Gallagher

Author:Cayla Gallagher
Language: eng
Format: epub
ISBN: 9781510759541
Publisher: Skyhorse
Published: 2021-07-14T16:00:00+00:00

Salted Caramel Skull Truffles

MAKES ABOUT 6 (1½-INCH) TRUFFLES

I never miss an opportunity to share my homemade dulce de leche recipe because it’s just such a fun, unorthodox method! I was blown away when I tried this method the first time and have loved using it as a filling in white chocolate truffles. For an extra gourmet touch, stick some salted peanuts into the filling. They taste amazing with white chocolate and caramel.

1 can condensed milk

Large pinch of salt

2 cups white candy melts or white chocolate

Bronze edible luster dust

1. Place the unopened can of condensed milk in a pot and add enough water to fully submerge the can.

2. Set the pot to high heat and boil for 3 hours, or simmer for 6 hours. Drain the hot water and rinse the can in cold water for a few minutes, so it isn’t too hot to handle. Open the can of condensed milk to discover homemade dulce de leche!

3. Pour the dulce de leche into a bowl and add a large pinch of salt, to taste. Mix and set aside.

4. Place some white candy melts into a microwave-safe bowl and microwave for 30-second intervals until melted, stirring at each interval.

5. Coat the insides of a skull-shaped mold with the melted candy or white chocolate. Place the mold in the refrigerator until the candy melts have set.

6. Spoon some dulce de leche into the truffle shells, then seal the shells closed with more candy melts. Return the mold to the refrigerator for about 30 minutes, until fully set.

7. Unmold the truffles and place them on your work surface. Use a clean brush to add some of the bronze edible dust and dust it over the features of the skull, including the teeth, nose, eyes, cheeks, and forehead. Enjoy!

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