The Sweet Shop traces its roots to a determined mother-daughter duo. They set up shop in 1953, during a time when women needed legal approval from their husbands and a judge to start a company. Today, The Sweet Shop’s confections are sold by more than 7,000 retailers nationwide.
Claim to Fame
The world’s largest chocolate truffle, crafted in 2017. Nearly 2,400 pounds of sweet perfection and officially recognized by the Guinness Book of World Records.
Thinking Outside the (Chocolate) Box
When COVID shuttered the factory in 2020, Michael spotted a new mission. Inspired by nurses making their own face shields, he repurposed the factory and shipped over a million shields in just three months. “It was a bright spot in a very dark time,” he says.
Newest Creation
Frosted Truffle Cutouts. Sized, shaped and decorated like cookies, but filled with luscious ganache. As adorable as they are delicious.
Sweet Spot
Inspired by Michael’s grandmother, The Sweet Shop is sharing its recipe for Ruby’s Pecan Pie Truffle. Renowned for her pecan pies, Ruby delighted in offering her treats to neighbors and friends. In her honor, the once-secret recipe is the foundation for this decadent truffle, now one of the company’s best sellers.
Why Peter’s® Chocolate?
The Sweet Shop has been a loyal Peter’s customer since the 1970s and Michael has no plans to change. “When customers have loved your chocolate for decades, you don’t mess with the formula. Peter’s is part of who we are.”
INGREDIENTS
A. Golden brown sugar (medium) – 3 cups
B. Salted roasted pecans (medium pieces) – 2 ½ cups, plus extra halves for garnish
C. Salted butter – 7 tablespoons (cut into chunks)
D. Dark corn syrup – 4 tablespoons
E. Invert sugar – 2 tablespoons (or substitute with honey or glucose syrup)
F. Dark rum (optional) – 1 teaspoon
G. Water – ₁⁄3 cup
H. Cornstarch – ¼ teaspoon
I. Vanilla extract – 1 teaspoon
J. Egg whites – 3 tablespoons (from about 1½ large eggs)
K. Powdered sugar – ¾ cup (see note)
L. Invertase – 1 teaspoon (for softening the filling over time; optional but recommended)
M. Peter’s® Vallen™ milk chocolate – for dipping.
INSTRUCTIONS
Prepare the Egg White Meringue Base: In a clean mixing bowl, whip egg whites until they begin to turn opaque and foamy. Gradually beat in powdered sugar and 2 tablespoons of the dark corn syrup. Continue whipping until stiff peaks form. Set aside.
Cook the Sugar Mixture: In a large heavy-bottom saucepan, combine: 3 cups brown sugar, 2 tablespoons corn syrup (remaining), butter, water, invert sugar, cornstarch, invertase (optional). Stir continuously over medium-high heat until
the mixture comes to a boil. Stop stirring and insert a candy thermometer. Cook until the mixture reaches 250°F (hard-ball stage).
Cool and Combine: Immediately pour the hot syrup into a large mixing bowl (not plastic). Let cool until the mixture reaches about 110°F. Gently fold the cooled syrup into the meringue using a spatula. Be careful not to deflate the meringue too much.
Finish the Filling: Stir in Vanilla extract, rum (optional), roasted pecan pieces. Let the mixture rest at room temperature until it firms up to a doughlike texture (this may take 30–60 minutes depending on room temp).
Form and Dip: Scoop and roll the mixture into 1 oz balls (about 1 tablespoon each). Temper the milk chocolate, then dip each truffle into the chocolate. Top with a pecan half immediately before the chocolate sets. Let truffles set at room temperature until chocolate is firm.
TIPS & OPTIONAL ENHANCEMENTS
Salt: If using unsalted butter or unsalted pecans, add ¼ teaspoon of fine sea salt to the sugar mixture.
Flavor boost: Try adding a pinch of cinnamon or a few drops of maple extract to the caramel mixture for a fall-inspired twist.
Shelf life: Invertase helps the center soften over time and prolongs freshness — it’s ideal if you’re gifting or selling these.
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