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These candies disappear as fast as I can make them. The five-ingredient microwave recipe is easy and fun to make. When drizzled with white almond bark and packaged with ribbon, they make a pretty gift. -Charlotte Midthun Granite Falls, Minnesota
This recipe is:
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Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Facts 2 truffles equals 219 calories, 11 g fat (6 g saturated fat), 9 mg cholesterol, 55 mg sodium, 30 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Caramel Truffles in Taste of Home December/January 2005, p32
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Reviewed on Dec. 07, 2012 by Preusse
Amazing!
Reviewed on Dec. 04, 2012 by Andrealynn_IN
These are awesome .1 question how long do they keep if not frozen ?
Reviewed on Jul. 28, 2012 by sdeb
I love these truffles (so does everyone that tries them)! I follow the directions exactly! I do spray the plastic wrap very lightly with Pam. When melting in the microwave, keep stirring! It may SEEM like it's not melting, just keep stirring! It's very slow in the beginning but be patient (it's SO worth it)!I coat them in chocolate & drizzle with a contrasting color. They always look great. Don't hesitate t try this recipe, it's a winner!
I love these truffles (so does everyone that tries them)! I follow the directions exactly! I do spray the plastic wrap very lightly with Pam. When melting in the microwave, keep stirring! It may SEEM like it's not melting, just keep stirring! It's very slow in the beginning but be patient (it's SO worth it)!
I coat them in chocolate & drizzle with a contrasting color. They always look great. Don't hesitate t try this recipe, it's a winner!
Reviewed on Mar. 04, 2012 by jennie_mes
these were so good!! a little bit of a process but well worth it!
Reviewed on Feb. 28, 2012 by outtopasture
I have made these twice now, the first time I made them as written. The second time I added about 1/3 cup chopped roasted, unsalted cashews to the caramel, chocolate mixture once it had completely melted. I thought they were good the first time and even better with a little added crunch.
Reviewed on Dec. 14, 2011 by DaniTonn
I dip them in chocolate almond bark and drizzled colored chocolate over them for decoration. I made about 600 for my sisters wedding and people were asking me by the end of the night if I had a secret stash. They freeze great. I also put them in little bags with tags for Christmas gifts for my co-workers.
Reviewed on Dec. 27, 2010 by madre de cuatro
Excellent! I made these in combination with the Mocha Truffles recipe for variation. They were both very good.
Reviewed on Dec. 25, 2010 by dana mcg
I make this recipe for everyparty i attend because it is in high demand, everyone loves it and cant get enough and the best part is it is so easy to make 5 star rating
Reviewed on Dec. 13, 2010 by cdcdowell
I didn't have any trouble making these but I didn't like the end result. I couldn't really taste the caramel and the semi sweet morsels makes it kind of bitter.
Reviewed on Nov. 01, 2010 by goodfoodshows
Fantastic!! My store was out of caramels, so I used the caramel dip for apples - so easy!! Had to add 1/4 cup more choc. chips, but it worked out great!! Also, I didn't line my pan with plastic wrap, just sprayed it and used a melon baller to scoop truffles out. I dusted them with powdered sugar after dipping them in chocoloate - very pretty!! Thank you!!
Reviewed on Dec. 22, 2009 by tsmithdavis
The difference on getting your caramels melted, is definitely the brand. I've used Kraft brand and had no problems. Don't Substitute for the Heavy Whipping cream.
Reviewed on Dec. 30, 2008 by peeweel
These are excellent!!!They are even good before you dip them in Chocolate.
These are excellent!!!
They are even good before you dip them in Chocolate.
Reviewed on Dec. 22, 2008 by wiscook
Tried again with heavy whipped cream, and worked like a charm, might want to put NO Substitutes next to the heavy whipping cream.
Reviewed on Dec. 20, 2008 by wiscook
i can't get the stuff off the plastic wrap? was I supposed to put Pam on the plastic wrap? I used half and half instead of heavy whipping cream is that the problem? Help they're in my frig today is 12/20.
Reviewed on Dec. 16, 2008 by kikilewis
Reviewed on Dec. 11, 2008 by KY_Cook
Can you use regular whipping cream in place of heavy cream? :)
Can you use regular whipping cream instead of heavy whipping cream?
Reviewed on Dec. 11, 2008 by BrytEyz
Absolutely heavenly! It's amazing how a few simple ingredients can turn into such an addictive, special homemade treat. One tip regarding melting the caramels... stir, stir, stir! It may seem like the caramel will never melt, but keep stirring it with the melted chocolate, and it will indeed melt fully. Add an extra 15 seconds in the microwave if needed.
Absolutely heavenly! It's amazing how a few simple ingredients can turn into such an addictive, special homemade treat.
One tip regarding melting the caramels... stir, stir, stir! It may seem like the caramel will never melt, but keep stirring it with the melted chocolate, and it will indeed melt fully. Add an extra 15 seconds in the microwave if needed.
Reviewed on Oct. 07, 2008 by mommy444
If using white coating to make colored candies; use colored squeeze color from a craft store and use low wide mouth jars in an electric skillet ; with water of course, and coating stays melted. (LOW HEAT) DO NOT GET WATER INTO COATING;IT WILL SEIZE UP AND HAVE TO THROW AWAY. EASIEST WAY TO PAINT COAT MOLDS FOR Candies AND POUR REMAINDER. All crevices are solidly coated.
Reviewed on Oct. 02, 2008 by tita301
I saw this message earlier hope it helps. Can I ask what other candies do you make. tita_301 tita_301@yahoo.com Slow Cooker Dipping Chocolate When I melt bulk chocolate or almond bark to coat candies, fruit or pretzels, I like to use my slow cooker. It keeps the chocolate warm for repeated dips. —C.M. Harris, Walker, Minnesota
I saw this message earlier hope it helps. Can I ask what other candies do you make.
tita_301
tita_301@yahoo.com
When I melt bulk chocolate or almond bark to coat candies, fruit or pretzels, I like to use my slow cooker. It keeps the chocolate warm for repeated dips. —C.M. Harris, Walker, Minnesota
Reviewed on Apr. 11, 2008 by Vantreesta
My customers love these! I have one problem when making them, though. If I do as directed by the recipe, my caramels really don't get melted. I tried heating them with the cream before adding the chocolate, but I still ended up with caramel chunks in my truffles. Any advice for avoiding this problem?
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