3 tablespoons brown sugar 2 tablespoons evaporated whole milk 1 tablespoon golden cane syrup (such as Lyle's Golden Syrup) Dash of salt 1 tablespoon bourbon 1/2 teaspoon vanilla extract 3.5 ounces bittersweet chocolate, finely chopped 1.75 ounces milk chocolate, finely chopped 2 tablespoons unsweetened cocoa
1. Combine brown sugar, milk, cane syrup, and salt in a saucepan over medium-high heat; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat. Stir in bourbon and vanilla extract. Add chocolates; let stand 1 minute. Stir until smooth. Pour into a shallow dish; cover and chill 2 hours. Heat a tablespoon measure with hot water; pat dry. Scoop chocolate mixture with spoon; dip in cocoa. Roll into balls. Cover and refrigerate until ready to serve.
It was a tough job, but we decided to find and taste our way through 25 years of archives to bring you these superlative recipes.ByCooking Light
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