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April 2008 Recipe

Caramel Truffle
8 oz. Heavy cream
1 lb. Peter’s® Liquid Caramel
1 1/2 lbs. Peter’s® Orkney™ milk chocolate
1/8 oz. Invertase
Peter’s® Orkney™ milk chocolate

Combine cream and Peter’s® Liquid Caramel then heat until scalded.  Whisk in melted Peter’s® Orkney™ milk chocolate and mix until consistent.  When cooled to less than 130° F add the invertase. Deposit into Peter’s® Orkney™ milk chocolate shells and bottom; decorate as desired.

Yield:  Approximately 140 pieces