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When you need an easy, no-stress dessert, caramel truffles are the way to go. They’re simple, store well, and make a great holiday gift.
I started making these caramel truffles when I wanted a dessert that felt special but didn’t take too much time. The process is pretty simple, and I love that I can prepare them in advance, which is a lifesaver during busy weeks.
They’re also perfect for sharing—whether I’m packing them up as a holiday gift or just bringing them out for family movie night, they are always a hit. The best part is that they store really well in the fridge, so I always have a little something sweet ready to go when the craving hits.
What I Love About Caramel Truffles
- Easy to Make: Grab your kiddos. This is an easy recipe with simple ingredients and steps that anyone can make.
- Fun to Share: These are a hit with everyone who tries them. They are a perfect addition to any holiday dessert table.
- Perfect for Any Occasion: From casual nights at home to festive celebrations, these truffles are perfect any time of the year.
Ingredients
- Caramels
- Milk Chocolate Chips
- Heavy Whipping Cream
- Chocolate candy melts
- Flaked sea salt
How To Make Caramel Truffles
***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.
- Line an 8×8 pan with foil. Add caramels, chocolate chips, and cream to a microwave-safe bowl.
- Heat for 1 minute, stir, and continue heating for 10-15 seconds at a time until the caramels and chocolate chips are almost melted.
- Stir until smooth, and spread the mixture into the pan. Chill until firm.
- Cut the chilled mixture into 30 pieces.
- Roll into balls and place on a parchment-lined sheet. Chill again until firm.
- Melt chocolate candy melts and dip each ball, letting excess chocolate drip off.
- Sprinkle with sea salt if desired. Chill until set and serve.
Essential Recipe Equipment
- 8×8-inch pan
- Aluminum foil
- Microwave-safe bowl
- Mixing spoon
- Sharp knife
- Cutting board
- Parchment paper
- 2 baking sheets
- Forks (for dipping)
Recipe FAQs
What type of chocolate works best for coating?
I prefer candy melts or chocolate almond bark as they melt well and have a smooth texture.
Why do my truffles lose their shape when dipping?
Be sure the filling is chilled before coating. If it is too soft, it will lose its shape. If it is losing its shape while you are trying to cover it in the melted chocolate, simply stick it back in the fridge until it is firm.
Can I use homemade caramel instead of store-bought caramels?
I prefer to use store-bought caramels as they typically have a firmer texture over homemade caramel. If you use homemade caramel be sure it has a firm texture so the truffles will hold their shape.
Can I double the recipe?
Yes, just use a larger pan or divide the mixture into two 8×8 pans for easier managing while making them.
More Desserts
- Easy Cranberry Fluff Salad Recipe
- Classic 7 Up Salad
- Easy Pumpkin Dump Cake
- Best Chocolate Chunk Cookies Recipe
Caramel Truffles
Equipment
- 8×8-inch pan
- Aluminum foil
- Microwave safe-bowl
- Mixing spoon
- Sharp Knife
- Cutting board
- Parchment paper
- 2 baking sheets
- Forks (for dipping)
Ingredients
- 28 caramels, unwrapped
- 1 cup milk chocolate chips
- ¼ cup heavy whipping cream
- 12 ounce bag chocolate candy melts or chocolate almond bark
- Flaked sea salt, optional for garnish
Instructions
MAKE TRUFFLE FILLING:
- Line a square 8 by 8-inch pan with foil leaving excess over the sides to make removing easier.
- In a microwave safe bowl, add caramels, chocolate chips, and cream.
- Heat for 1 minute, stir and continue heating for 10-15 seconds at a time until the caramels and chocolate chips are almost melted.
- Remove the bowl from the microwave and stir until smooth.
- Spread the filling mixture evenly into the prepared pan.
- Chill in the refrigerator for 1 hour or until firm.
SHAPE TRUFFLES:
- Remove the filling mixture from the refrigerator and using the extra foil, lift the mixture from the pan and place it on a cutting board.
- Cover 2 baking sheets with parchment paper
- Cut the filling into 30 pieces using a sharp knife.
- Roll each piece into a ball and place it on one of the prepared baking sheets.
- Return the truffles to the refrigerator to chill for 1 hour or until firm.
COAT TRUFFLES:
- Add chocolate candy melts to a microwave safe bowl, heat for 1 minute, stir and continue heating for 10-15 seconds at a time until chocolate is almost melted.
- Remove the chocolate from the microwave and stir until smooth.
- Work with 4 or 5 truffles at a time and leave the rest in the refrigerator.
- Using 2 forks, dip a truffle into the chocolate and allow the excess chocolate to drip off, then use the second fork to remove the truffle onto the second prepared baking sheet.
- Immediately add sea salt if using.
CHILL TRUFFLES:
- When all the truffles are coated with chocolate, return them to the refrigerator to chill until firm, about 30 minutes.
- Transfer to an airtight container and store in the refrigerator for up to 2-3 weeks.
- Serve at room temperature.
Notes
Storage Tips
SERVE: Serve these truffles at room temperature for the next texture. STORE: Transfer to an airtight container and store in the refrigerator for up to 2-3 weeks. FREEZE: Place them in an airtight container and freeze for up to two months.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
