Randy Makes Salted Caramel Brownie Truffles

Does a sea salt caramel peanut butter brownie sound good to you? Then you really oughta try these!

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INGREDIENTS
1 cup (200 g) of granulated sugar
1/3 cup (180 g) of light corn syrup
2/3 cup (135 g) of heavy cream
2/3 cup (150 g) of butter
3 tablespoons (about 50 g) of crunchy peanut butter
3/4 tablespoon (4 g) of salt
1 cup (about 100 g) of finely crumbled brownies
1 1/2 cups (285 g) of dark chocolate melting wafers
1 tablespoon of sea salt flakes

A large saucepan
A thermometer
An 8x8 baking pan
A lined cutting board
A couple of precision dipping tools

DIRECTIONS
Place the sugar and corn syrup in a large saucepan over medium-high heat.

Stir until the mixture starts to boil.

Add a thermometer and cook without stirring until the mixture reaches 320°F (adjusted for altitude).

Carefully add the cream and butter.

Stir continuously until the mixture reaches 240°F (adjusted for altitude).

Remove the pan from the heat and let it cool for a couple of minutes.

Microwave the peanut butter for 30 seconds, then stir the peanut butter and salt into the filling until fully incorporated.

Add the brownie crumbs and mix well.

Pour the mixture into an 8x8 baking pan and refrigerate until it's fully set.

Let the mixture come to room temperature, then slice the mixture into as many pieces as you'd like. I went with 64.

Take a piece of filling, roll it into a ball, and place it on a lined cutting board. Continue with the remaining pieces.

Melt the chocolate wafers according to the package instructions, then dip a ball in the melted chocolate, allow the excess to drain, and return it to the cutting board.

Immediately sprinkle it with sea salt.

Continue with the remaining pieces, then place them in the refrigerator until set.







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