Easy Caramel Truffles

Truffles are an easy way to make some homemade candy. This Caramel Truffles recipe is so easy your kids could even make it. I wanted something new and different for the LuLaRoe Pop-Up Boutique I hosted recently. With it being October I wanted to focus on some fall flavors. I made my Crockpot Apple Cobbler along with the truffles and of course, there was a bowl of candy corn too. Guests at this type of party don’t eat much so the very limited menu was perfect.

I did have about a dozen caramel truffles left over after the party. Our friends across the street were hosting a teen party that night and I saw one of the teens from church hanging out in the yard. I brought him the rest of the truffles (so I wouldn’t eat them all). He shared them with the other kids and on Sunday he told me they were a huge hit.

5 from 1 vote

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Easy Caramel Truffles

Prep Time

30 mins

Cook Time

3 hrs

Total Time

3 hrs 30 mins

 

This easy Caramel Truffles recipe is a great way to get the family involved in candy making.

Course: Dessert

Cuisine: American

Servings: 40

Author: Cindy Schultz

Ingredients

• 26 Kraft Caramels unwrapped
• 1/4 cup heavy whipping cream
• 1 cup chocolate chips milk or dark
• 1 TBS Crisco Shortening
• 1 1/3 cups semi-sweet chocolate chips

Instructions

1. Line an 8" square pan with plastic wrap and set aside.
2. In a microwaveable bowl, combine the caramels, whipping cream and the 1 cup of chocolate chips.
3. Microwave on high for 1 minute. Stir. Microwave 15 seconds. Stir. Repeat 15 second increments until everything is melted and well combined.
4. Spread the mixture into the prepared pan.
5. Refrigerate for 1 hour.
6. Use the plastic wrap to lift the chocolate caramel out of the pan.
7. Cut into 40 pieces (8x5)
8. Roll each piece into a ball and place back into 8x8" pan.
9. Once all the ball are rolled, cover and refrigerate for 1 hour.
10. In the same microwaveable bowl, melt the semi-sweet chocolate chips and Crisco shortening in 15 second intervals until smooth.
11. Stir well.
12. Dip the caramels in the chocolate, allow excess to drip off.
13. Place on a wax paper covered baking sheet.
14. Let stand until set
15. Refrigerate until firm.

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