Butterscotch Truffles

Instructions

1. 1

   Melt the butter, brown sugar, and butterscotch chips in a saucepan over low heat, stirring occasionally.

   Tip: Use a candy thermometer to monitor the temperature.

2. 2

   Remove the saucepan from the heat and stir in the heavy cream until it has fully incorporated.

   Tip: Be patient, as this step can take a few minutes.

3. 3

   Stir in the vanilla extract, salt, and flour until well combined.

   Tip: Make sure to scrape down the sides of the saucepan thoroughly.

4. 4

   Allow the mixture to cool slightly, until it reaches 115°F (46°C).

   Tip: This will help prevent the chocolate from seizing up.

5. 5

   Stir in the confectioners' sugar, butterscotch syrup, and melted chocolate until well combined.

   Tip: Use a spatula to scrape down the sides of the bowl.

6. 6

   Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until firm.

   Tip: This will help the truffles hold their shape.

7. 7

   Use a melon baller or small spoon to scoop out small balls of the truffle mixture.

   Tip: Make sure to handle the mixture gently to avoid compacting it.

8. 8

   Roll each ball between your hands to shape into smooth truffles.

   Tip: Make sure to handle the truffles gently to avoid cracking.

9. 9

   Place the truffles on a piece of parchment paper and refrigerate for an additional 30 minutes to set.

   Tip: This will help the truffles hold their shape.

10. 10

    Store the truffles in an airtight container in the refrigerator for up to 5 days.

    Tip: Allow the truffles to come to room temperature before serving.