Ingredients for Caramel Truffles
- 14 ounces caramels, unwrapped
- 8 ounces milk chocolate chips
- Heavy Whipping Cream
- Semi Sweet Chocolate Chips
- 2 tablespoons shortening
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How to Make Caramel Truffles
- Line an 8x8 inch baking dish with plastic wrap, leaving an overhang on the sides to lift the set caramel mixture later.
- In a microwave-safe bowl, combine 14 ounces unwrapped caramels, 8 ounces milk chocolate chips, and 1/2 cup heavy cream.
- Microwave on high for 1 minute, then stir thoroughly.
- Microwave in 30-second intervals, stirring after each interval, until the caramels are completely melted and the mixture is smooth and glossy (approximately 1-2 minutes total).
- Pour the melted caramel mixture into the prepared baking dish and spread evenly.
- Refrigerate for at least 1 hour, or until completely firm.
- Using the plastic wrap overhang, lift the caramel slab out of the dish.
- Cut the slab into 30 equal pieces.
- Roll each piece into a 1-inch ball.
- Place the rolled truffles on a baking sheet lined with wax paper and refrigerate for 30 minutes to firm up slightly.
- In a separate microwave-safe bowl, combine 12 ounces semisweet chocolate chips and 2 tablespoons shortening.
- Microwave in 30-second intervals, stirring after each interval, until melted and smooth (approximately 1-2 minutes total).
- Dip each chilled caramel truffle into the melted chocolate, ensuring it's fully coated.
- Place the chocolate-covered truffles back onto the wax paper-lined baking sheet.
- Refrigerate for at least 30 minutes, or until the chocolate is completely set and firm.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
609g
Fat
188g
Carbs
59g
