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Scots’ Caramel Wafer Truffles

Last week I spent a couple of days in Scotland for work. Whilst I was there, I met up with fellow bloggers +Jac of Tinned Tomatoes and +Stuart of Cakeyboi. It was awesome to meet them and enjoy a lovely dinner; they are my inspiration for this recipe!

You see, Cakeyboi recently posted a recipe for Custard Cream & Bourbon Biscuit Truffles and I was really impressed with how easy it looked and how impressive the end results were. So, when the nice cabin crew handed me a Tunnock’s Caramel Wafer on my flight home, the idea for these truffles hit me.

If you’ve never had a Caramel Wafer before, you are missing out! These are lovely layered biscuits with caramel that are coated in chocolate. Here, I’ve smashed them up, added a bit more caramel and coated in chocolate.

I used my Optimum 9400 to blend up the caramel wafers for this recipe, but you could use another blender, food processor or just smash them up with your hands. As long as they are broken up fully, it doesn’t matter how you get there!

I used Wilton Candy Melts to coat my truffles as this doesn’t need tempering like chocolate does and sets nice and quickly. Some people prefer the purity or the taste of ‘real’ chocolate though, so feel free to substitute.

I am so excited about the idea of making truffles from smashed up food… I have lots of ideas I want to try. I also need to make these wonderful Cheesecake Truffles from Cat at Two Pigs in Blankets.

Here’s how to make these wonderful treats…

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Scots’ Caramel Wafer Truffles
These little truffles are made from crushed Tunnock’s Caramel Wafers. A real taste of scotland.
  • 3 Tunnock’s Caramel Wafers
  • Around 2 tbsp caramel
  • 100g white candy melts
  • 100g dessicated coconut (optional)
1. Blend/break/smash the caramel wafers until they are a fine powder and add the caramel, mixing until combined.2. Using your hands, take a small amount of the mixture and squish together really well. If it’s not sticking together, add a bit more caramel. Roll into neat truffle-sized balls and place on a baking tray then into the fridge for 30 minutes to harden.3. Whilst the balls are chilling, toast half of the coconut in a dry pan over a medium heat. Watch it and stir constantly until it reaches a nice golden colour then pour into a bowl and add the rest of the white coconut for contrast.4. Once the balls are chilled, remove from the fridge and give them a quick roll to make sure they are nice and round. Melt the candy melts in the microwave or in a bain marie as per the packet instructions.5. Dip the truffles into the melted candy melts with a fork and place back on the tray once coated. For the coconut truffles, coat and then dip into the bowl with the coconut. Using the fork, push these around the bowl until completely covered and then place on the baking tray.6. Pop these back in the fridge for another 10 mins or so to set completely, then ENJOY!
Prep time: Cook time: Total time: Yield: 10-12 truffles

For more sweet treats, take a peek at my board on Pinterest…

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