- 1 cup heavy whipping cream
- 3 cups white granulated sugar
- 1/4 cup corn syrup
- 1 Tablespoon butter
- Butter flavoring, start with 1 Tablespoon, add more if desired
- 3-4 cups Chocolate melted
- 3-4 cups almonds, toasted and chopped
- In a large heavy sauce pan mix cream and sugar together. Let soak for a few minutes.
- After soaking, bring to a slow boil over a medium heat. Add corn syrup. Stirring constantly.
- Using a pastry brush and water to wash down sides of pan several times while boiling.
- Using a candy thermometer, cook to 238 (See notes regarding calibrating your thermometer).
- Pour out onto damp marble slab, cookie sheet or mixing bowl (avoid glass as the mixture is very hot). Place butter in center of batch.
- Cool until warm to touch then beat or use bread hook in electric mixer. Beat until mixture turns creamy and firm.
- Add butter flavoring.
- Form into balls. If too sticky, chill between forming.
- Dip chilled butter balls into chocolate. Tap off excess chocolate as needed.
- Place in bowl of nuts and roll to coat. Let stand in nut bowl until chocolate begins to set to avoid chocolate nut clumps.
- Place truffle on waxed paper until chocolate is set.
The cream center base can be made several days before flavoring and dipping. To calibrate a thermometer, put the thermometer into boiling water. Water boils at 212 degrees at sea level. Look up the boiling point of water for your altitude. Read the temperature of your thermometer when the water boils. If it doesn't match the boiling temperature for your altitude, you will need to adjust your recipe temperature by the difference between the boiling point at your elevation and the reading you took on the thermometer. For example, if my thermometer reads 202 degrees when the water boils at sea level, my thermometer reads 10 degrees less than accurate. This means when I cook a candy that needs to reach 238 degrees, I will have met 238 degrees when my thermometer reaches 228 degrees (more or less assuming the error in the thermometer is constant across all temperatures).