Maple Bacon Truffles

SERVINGS

12

PREP TIME

40 min

TOTAL TIME

1 hr 15 min

GLUTEN FREE

NO



Rich, chocolaty truffle centers are spiked with real maple syrup. To balance the sweetness, these candies are topped with crumbled Jones Dry Aged Bacon.


 Enjoy these main ingredient substitutions:

Dry Aged Cherrywood Smoked Bacon Slices

ingredients

For ​the Candied ​Bacon:

4 slices Jones Dairy Farm Dry Aged Bacon
2 tablespoons brown sugar

For ​the Truffles:

1 cup sweetened condensed milk
1/3 cup brown sugar
1/4 cup maple syrup
1 teaspoon butter
1/2 cup chocolate candy melts*
*Candy melts are easy-to-melt wafers for candy making, molding, dipping or coating, like those available from Wilton.
DIRECTIONS

For ​the Candied ​Bacon:

Line baking sheet with parchment paper. Cut bacon into 1/4-inch squares; cook until crisp and drain on paper towels.

In small pan, add brown sugar and cook over high heat. Stir constantly; once sugar is melted add bacon. Spread mixture onto parchment in thin layer and let harden and cool completely. Crumble and set aside.

For the Truffles:

Combine sweetened condensed milk, brown sugar, maple syrup, and butter in large saucepan over medium high heat. Bring mixture to boil; reduce heat to low and cook until it resembles thick caramel sauce, about 7 minutes. Test for doneness by dropping small amount of maple cream into glass of cold water - it should solidify into soft, pliable ball. Remove from heat and let chill 15 minutes.

Melt chocolate candy according to package directions. Meanwhile, roll teaspoons of maple cream mixture into balls. Using fork, dip balls into melted chocolate, let excess chocolate drip off. Top immediately with crumbled candied bacon. Let chocolate set completely before serving.

Ingredients

Directions

For ​the Candied ​Bacon:

4 slices Jones Dairy Farm Dry Aged Bacon
2 tablespoons brown sugar

For ​the Truffles:

1 cup sweetened condensed milk
1/3 cup brown sugar
1/4 cup maple syrup
1 teaspoon butter
1/2 cup chocolate candy melts*
*Candy melts are easy-to-melt wafers for candy making, molding, dipping or coating, like those available from Wilton.

For ​the Candied ​Bacon:

Line baking sheet with parchment paper. Cut bacon into 1/4-inch squares; cook until crisp and drain on paper towels.

In small pan, add brown sugar and cook over high heat. Stir constantly; once sugar is melted add bacon. Spread mixture onto parchment in thin layer and let harden and cool completely. Crumble and set aside.

For the Truffles:

Combine sweetened condensed milk, brown sugar, maple syrup, and butter in large saucepan over medium high heat. Bring mixture to boil; reduce heat to low and cook until it resembles thick caramel sauce, about 7 minutes. Test for doneness by dropping small amount of maple cream into glass of cold water - it should solidify into soft, pliable ball. Remove from heat and let chill 15 minutes.

Melt chocolate candy according to package directions. Meanwhile, roll teaspoons of maple cream mixture into balls. Using fork, dip balls into melted chocolate, let excess chocolate drip off. Top immediately with crumbled candied bacon. Let chocolate set completely before serving.

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