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Dulce De Leche & Salted Cashew Truffle

January 7, 2012

I have to say, this is my fave of the truffle collection.  It hits a bunch of sensations at once:  sweet, salty, crunchy, creamy.  It’s why candy bars are so addicting. To make dulce de leche you can throw a can of condensed milk into a pot of boiling water and let it simmer for an hour or two; when you open the can, magically the milk inside has turned into contained dulce de leche.  Or you can do it my way and simmer milk and brown sugar a tad of baking soda until it reduces down after a couple hours into a lightly salty caramel.  Either way it’s sooo addicting.  You can eat it straight, smear it on a banana, pretend you’re Cuban and put it in your coffee, use it in a Puerto Rican flan or smear it on cookies.  If you ever wanted to go to the Carribean, close your eyes, eat this with its crown of salty cashews and you’re there.


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