Caramel Truffles Recipe
Caramel Truffles Recipe photo by Taste of Home

Caramel Truffles Recipe

Publisher Photo
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
TOTAL TIME: Prep: 1 hour + chilling
MAKES:15 servings
TOTAL TIME: Prep: 1 hour + chilling
MAKES: 15 servings

Ingredients

  • 26 caramels
  • 1 cup milk chocolate chips
  • 1/4 cup heavy whipping cream
  • 1-1/3 cups semisweet chocolate chips
  • 1 tablespoon shortening

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.

Directions

  1. Line an 8-in. square dish with plastic wrap; set aside. In a microwave-safe bowl, combine the caramels, milk chocolate chips and cream. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer, stirring every 15 seconds or until caramels are melted and mixture is smooth. Spread into prepared dish; refrigerate for 1 hour or until firm.
  2. Using plastic wrap, lift candy out of pan. Cut into 30 pieces; roll each piece into a 1-in. ball. Cover and refrigerate for 1 hour or until firm.
  3. In a microwave-safe bowl, melt semi-sweet chips and shortening; stir until smooth. Dip caramels in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Refrigerate until firm. Yield: 2-1/2 dozen.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Caramel Truffles in Taste of Home December/January 2005, p32

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.

Reviews for Caramel Truffles

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 6, 2014

One of my Christmas staples, because they're just so basic that everybody wants one. I also love that it doesn't make a HUGE amount, like most truffle recipes. I do always end up with little rock hard pieces of caramel after refrigerating, but they're pretty easy to pick out when you're rolling. I'm thinking about trying the Caramel Bits next year to get rid of that problem.

MY REVIEW
Reviewed Dec. 8, 2013 Edited Dec. 9, 2013

Wow! Yummy! I used bernard callebaut milk chocolate for the coating as well as the centers and dusted them with Himalayan pink salt! Tastes just as good if not better than professional chocolates! Super easy to make too! I melted everything stovetop instead of the microwave. Thanks for sharing!

MY REVIEW
Reviewed Dec. 1, 2013

Very Good

MY REVIEW
Reviewed Dec. 7, 2012

Amazing!

MY REVIEW
Reviewed Dec. 4, 2012

These are awesome .1 question how long do they keep if not frozen ?

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