But I'm going to post this recipe for Rootbeer Truffles for my husband Bruce. Who loooves rootbeer. Rootbeer evidently played a roundabout part in our meeting, which, today marks a year since our very first date, so yay!
These are definitely a "summer truffle", but they were just too fun to pass up! Take one bite, and you'll know why! Though be warned, they are incredibly sweet!
Rootbeer Truffles
Ingredients:
2 c. sugar
1/2 c. unsalted butter
3/4 c. heavy cream
7 oz. marshmallow fluff
2 pkgs white chocolate chips
2 Tbs rootbeer extract
Coating:
16 oz white chocolate
Optional:
3/4 c. powdered sugar
1 Tbs milk
1 tsp rootbeer extract
food coloring
Directions:
In a medium saucepan, mix sugar, butter and heavy cream over medium-high heat, just until it comes to a boil. Remove from heat and add the extract.
In a medium bowl, mix marshmallow fluff and white chocolate chips. Pour hot rootbeer mixture over the fluff/chip mixture, and stir until smooth.
Refrigerate for 3-4 hours, then roll into teaspoon-sized balls and place on a lined cookie sheet. Freeze for at least 2 hours.
Melt white chocolate in a double boiler, and dip each truffle into the mixture, shaking off the excess, and place on a clean lined cookie sheet.
*Optional: You can mix the powdered sugar, milk, extract and food coloring, and drizzle it over the coated truffles if you'd like.
Store the truffles in the refrigerator.
Enjoy!
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