- 16oz Florida Crystals® Organic Powdered Raw Cane Sugar (1 cup reserved) 16oz (1 cup reserved) Florida Crystals® Organic Powdered Raw Cane Sugar
- 1.5 cups (6oz) of dry whole milk powder 1.5 cups (6oz) of dry whole milk powder
- ½ tsp salt ½ tsp salt
- 3 tsp ginger 3 tsp ginger
- 3 tsp cinnamon 3 tsp cinnamon
- 1 tsp clove 1 tsp clove
- 4oz (1/2 cup) molasses 4oz (1/2 cup) molasses
- 3oz (1/4 cup plus 2 tbps) sweetened condensed milk 3oz (1/4 cup plus 2 tbps) sweetened condensed milk
Measure 1 cup of powdered sugar and set aside. Mix remaining powdered sugar, dry milk powder, salt and spices in a large mixing bowl.
Measure and mix together the molasses and sweetened condensed milk. It is easiest to measure both in a single liquid measuring cup. Add the liquid ingredients to the dry ingredients.
Mix the liquid into the dry ingredients initially with a spatula. The mixture will form a dough ball similar to bread. You will need to work the dough with your hands to fully combine the ingredients.
Turn the dough onto a work surface or silpate mat lightly dusted with the powdered sugar. Knead the dough similar to kneading bread dough. Push the dough away from you with the palm of your hand. Lift the the edge farthest from you and fold the dough over onto itself. Turn the dough 90 degrees and repeat. Continue kneading for a minute until the dough is smooth and firm. Sprinkle with a little powdered sugar if the dough becomes too sticky.
Cut the dough and form into balls. You can make the truffles any size your desire. The size of a large marble is a perfect bite size (4-6 grams). You can use a kitchen scale to measure each truffle to make sure they are precise or simply eyeball. Roll the dough into a ball in the palm of your hands and then drop in a bowl of reserved powdered sugar to coat.
Truffles will keep in an air tight container for 2-3 weeks.
Whole milk powder works best for this recipe but you can substitute non-fat dry milk powder.