Tuesday, September 23, 2014

Rootbeer Truffles

Summer is absolutely, officially over.

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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