Total TimePrep: 1 hour + chilling
- 26 caramels
- 1 cup milk chocolate chips
- 1/4 cup heavy whipping cream
- 1-1/3 cups semisweet chocolate chips
- 1 tablespoon shortening
- 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.
- 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.
- 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.
Test Kitchen Tips
Editor's NoteThis recipe was tested in a 1,100-watt microwave.
Nutrition Facts2 truffles: 219 calories, 11g fat (6g saturated fat), 9mg cholesterol, 55mg sodium, 30g carbohydrate (25g sugars, 1g fiber), 2g protein.
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Dec 19, 2018
Stop buying chocolates when you can easily make these at home. I used semi sweet chocolate chips instead of milk chocolate, and topped each with a light sprinkle of sea salt.
Dec 17, 2018
Super simple to make. Easy to change out the varieties of chocolate to suit your tastes. Definitely will be making them again!
Dec 24, 2017
Used dark chocolate instead of milk chocolate. Wildly good.
Apr 15, 2017
I took these to work and they quickly disappeared!!
Nov 16, 2014
I've been making these every Christmas for several years and everyone loves them. I just read some of the reviews and someone used PAM on the plastic wrap. What a great idea because that caramel is hard to get off the plastic. Thank you for a great recipe!
Nov 16, 2014
Ooops I see now I missread it it is a separate bowl
Nov 11, 2014
They are wonderful!!
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.
Dec 8, 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!
Dec 1, 2013