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Caramel Truffles Recipe

Caramel Truffles Recipe

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 chocolate and packaged with ribbon, they're a pretty gift. —Charlotte Midthun, Granite Falls, Minnesota
TOTAL TIME: Prep: 1 hour + chilling YIELD:15 servings


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


  • 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.

Recipe Note

Test Kitchen Tips

  • For a bite-sized caramel macchiato, add 1 tablespoon instant espresso powder to the heavy whipping cream.
  • MacGyver it: To craft a makeshift candy dipper, break the inner tines off a plastic fork, then use the outer tines for lifting the candy.
  • Nutritional Facts

    2 truffles: 219 calories, 11g fat (6g saturated fat), 9mg cholesterol, 55mg sodium, 30g carbohydrate (25g sugars, 1g fiber), 2g protein.

    Reviews for Caramel Truffles

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    2124arizona User ID: 845443 264705
    Reviewed Apr. 15, 2017

    "I took these to work and they quickly disappeared!!"

    4Huskers User ID: 5191012 131983
    Reviewed 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!"

    kakeladee User ID: 1592467 81348
    Reviewed Nov. 16, 2014

    "Ooops I see now I missread it it is a separate bowl"

    Ptc010803 User ID: 8073944 134560
    Reviewed Nov. 11, 2014

    "They are wonderful!!"

    fnstlug User ID: 3658849 101308
    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."

    Kristel User ID: 2080347 65121
    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!"

    mkirker User ID: 7470046 207175
    Reviewed Dec. 1, 2013

    "Very Good"

    Preusse User ID: 6998894 134559
    Reviewed Dec. 7, 2012


    Andrealynn_IN User ID: 930109 131979
    Reviewed Dec. 4, 2012

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

    sdeb User ID: 5934110 148995
    Reviewed Jul. 28, 2012

    "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!"

    jennie_mes User ID: 5317344 68454
    Reviewed Mar. 4, 2012

    "these were so good!! a little bit of a process but well worth it!"

    outtopasture User ID: 6552471 148966
    Reviewed Feb. 28, 2012

    "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."

    DaniTonn User ID: 2245857 68050
    Reviewed Dec. 14, 2011

    "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."

    madre de cuatro User ID: 3830831 134558
    Reviewed Dec. 27, 2010

    "Excellent! I made these in combination with the Mocha Truffles recipe for variation. They were both very good."

    dana mcg User ID: 5722778 101307
    Reviewed Dec. 25, 2010

    "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"

    cdcdowell User ID: 4601191 148944
    Reviewed Dec. 13, 2010

    "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."

    goodfoodshows User ID: 5184780 131804
    Reviewed Nov. 1, 2010

    "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!!"

    tsmithdavis User ID: 1010822 131796
    Reviewed Dec. 22, 2009

    "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."

    peeweel User ID: 1557867 101304
    Reviewed Dec. 30, 2008

    "These are excellent!!!

    They are even good before you dip them in chocolate."

    wiscook User ID: 1143528 134557
    Reviewed Dec. 22, 2008

    "Tried again with heavy whipped cream, and worked like a charm, might want to put NO Substitutes next to the heavy whipping cream."

    wiscook User ID: 1143528 59205
    Reviewed Dec. 20, 2008

    "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."

    KY_Cook User ID: 1619535 148943
    Reviewed Dec. 11, 2008

    "Can you use regular whipping cream in place of heavy cream? :) "

    KY_Cook User ID: 1619535 148941
    Reviewed Dec. 11, 2008

    "Can you use regular whipping cream instead of heavy whipping cream? "

    BrytEyz User ID: 2759683 148936
    Reviewed Dec. 11, 2008

    "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."

    mommy444 User ID: 2463903 154107
    Reviewed Oct. 7, 2008

    "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."

    Vantreesta User ID: 2910579 101303
    Reviewed Apr. 11, 2008

    "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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