Rainbow Paddle Pop Truffles
This recipe is actually one that took quite a bit of research and took many attempts to get it tasting perfect. The challenge I set myself was to replicate the taste of a Rainbow flavored Paddle Pop ice-cream.
My first attempt was a cake, followed by a slice and then somehow I came up with the idea of making truffles.
The idea of replicating a Rainbow flavored Paddle Pop cake came recently realising that many people I know name the Rainbow Paddle Pop as their childhood favorite ice-cream treat. In particular the flavour, which being ‘rainbow’ is actually a research piece in itself.
In my research I came to understand that the flavour is actually a mix of caramel + a small touch of vanilla and a slight treacle hit…which is not an easy flavour to reproduce (hence all my failed attempts)!
As the rainbow colour was hard to produce in a truffle (completely easy in the cake version), I decided to give the truffles their famous colours through the use of 100’s & 1000’s.
I encourage you to eat a rainbow paddle pop, then one of these truffles and you be the judge!
- 100g brown sugar
- 60g butter
- 200g sweetened condensed milk
- 30g liquid glucose
- 20g golden syrup
- 100g white chocolate
- 100g plain sweet biscuits (I used Marie)
- 1 egg
- 150g 100’s & 1000’s
- Place the sugar, butter, milk, glucose, golden syrup and chocolate in saucepan on medium heat on the stove.
- Using a hand whisk mix the ingredients until well combine and boiling.
- Reduce the temperature to low/medium until the mix thickens, then remove the saucepan off the heat.
- Place the biscuits in a food processor and blitz until the mix resembles fine breadcrumbs.
- Add the biscuit mix into the caramel mix and stir until well combine, place the mix into a clean bowl and into the fridge 20 minutes or until cold.
- Pour half the 100’s & 1000’s into a bowl.
- Place the egg whites in another bowl and beat with a hand whisk for 30 seconds.
- Using your hands roll the caramel mix into 20g sized balls.
- One at a time place the truffles into the eggwhites until completely coated, then followed by placing into the 100’s & 1000’s bowl.
- Shake the bowl to cover the truffle completely in the 100’s & 1000’s, and then place on a plate. Continue with half the truffles.
- Disregarded the 100’s & 1000’s in the bowl and pour in the fresh remaining (the old 100’s & 1000’s will be much less effective if you continue with not renewing them).
- Continue with remaining truffles of egg and 100’s & 1000’s.
- Place the plate in the fridge to set for 1 hour, enjoy.
- Don’t worry if you caramelize some of the mix slightly too much on the bottom of the saucepan. The biscuits and 100’s & 1000’s will cover this up for you.
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