Bourbon Caramel Truffles

from Cooking Light

3 T brown sugar
2 T evaporated whole milk
1 T golden cane syrup
Dash of salt
1 T bourbon
1/2 t vanilla extract
3.5 oz bittersweet chocolate, finely chopped
1.75 oz milk chocolate, finely chopped
2 T unsweetened cocoa

1. Combine brown sugar, milk, cane syrup, and salt in a saucepan over med-high heat; bring to a boil. Cook 1 min or until sugar dissolves. Remove from heat. Stir in bourbon and vanilla extract. Add chocolates; let stand 1 min. Stir until smooth. Pour into a shallow dish; cover and chill 4 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.

Yield: 19 truffles.