Best Caramel Truffles Recipes

SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES

Steps:

• Heat hazelnut spread in metal bowl over saucepan of gently simmering water and stir until hazelnut spread is warm, smooth, and easily stirred, about 5 minutes. Remove bowl from heat.
• Dissolve sugar in water in a small saucepan over medium heat. Brush sides of pan with a moistened pastry brush occasionally as sugar mixture cooks. Increase heat to medium-high and bring syrup to a boil and cook until syrup is a deep amber color, brushing down sides and swirling saucepan occasionally to prevent scorching, about 4 minutes.
• Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt.
• Refrigerate caramel mixture until firm, at least 3 hours.
• Spread cocoa powder into the bottom of a wide, shallow bowl.
• Scoop caramel mixture with a melon baller into 1 tablespoon portions; roll in the cocoa powder to coat; arrange onto a baking sheet.
• Cover truffle balls with plastic wrap and chill overnight or 8 hours.
• Line a 13x9x2-inch baking sheet with aluminum foil.
• Heat chopped chocolate in a metal bowl set over a saucepan of gently simmering water, stirring frequently until chocolate is melted and smooth and the chocolate reaches a temperature of 115 degrees F (46 degrees c). Remove bowl from over water.
• Working quickly, submerge each truffle ball in the melted chocolate. Lift truffles from chocolate with a fork and tap fork against side of bowl to remove excess coating. Transfer truffle to foil-lined pan to cool. Repeat with remaining truffle balls.
• Sprinkle finished truffles lightly with 1 tablespoon coarse sea salt before the chocolate hardens. Let stand until coating sets completely, at least 1 hour.

CARAMEL TRUFFLES

Steps:

• 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. If desired, use additional melted chocolate to drizzle over truffles. Refrigerate until firm.

CHOCOLATE-WHISKEY TRUFFLES SOUFFLES WITH CARAMEL SAUCE

Steps:

• Make truffles:
• Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate; whisk until chocolate melts and mixture is smooth. Mix in whiskey. Chill until mixture is cold and firm, at least 2 hours.
• Drop truffle mixture by tablespoonfuls onto waxed paper. Line baking sheet with foil. Roll each chocolate drop between palms into ball (if truffle sticks to hands, dust hands with unsweetened cocoa powder); place on baking sheet. Freeze until hard, about 1 hour; then cover. (Can be prepared 1 week ahead. Keep frozen.)
• Make sauce:
• Place cream in small bowl. Scrape seeds from vanilla bean. Mix seeds and bean into cream.
• Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Remove from heat; add cream (mixture will bubble vigorously). Return pan to low heat; stir until caramel is smooth. Boil until color deepens and caramel thickens, stirring occasionally, about 2 minutes. Strain caramel into small bowl. Chill sauce. (Can be prepared 1 week ahead. Cover and keep refrigerated.)
• Make soufflés:
• Whisk yolks to blend in medium bowl; set aside. Whisk 1/4 cup sugar, cornstarch and cocoa in medium stainless steel bowl until no cornstarch lumps remain. Whisk in milk. Add chocolate and butter. Scrape in seeds from vanilla bean; add bean.
• Place bowl with chocolate mixture over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until mixture is smooth, about 2 minutes. Remove from over water. Gradually whisk some of hot chocolate mixture into yolks. Whisk yolk mixture back into bowl with chocolate mixture.
• Place over simmering water. Whisk until smooth and thickened to pudding consistency, about 4 minutes. Remove from over water. Gradually mix in whiskey. Remove bean; cool to lukewarm.
• Preheat oven to 450°F. Butter eight 2/3- to 3/4-cup soufflé dishes or custard cups; dust with sugar. Arrange dishes on baking sheet. Place 1 truffle in each dish.
• Using electric mixer, beat whites in medium bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until stiff but not dry.
• Fold whites into lukewarm soufflé base in 2 additions. Divide soufflé mixture among prepared dishes, filling almost to top. (Can be prepared 1 week ahead. Cover dishes with foil and freeze. Uncover but do not thaw before baking.) Place soufflés on baking sheet in oven; reduce temperature to 400°F. Bake until puffed and dry-looking on top, about 17 minutes for unfrozen or 22 minutes for frozen.
• Transfer dishes to plates. Sift powdered sugar over. Serve, passing cold caramel sauce separately.

CHOCOLATE-CARAMEL TRUFFLES

Steps:

• In a medium saucepan, bring condensed milk, butter, and cream to a boil over medium-high heat, stirring until butter melts. Cook, stirring frequently, until mixture thickens slightly and turns pale golden, 4 to 6 minutes (do not let it get too dark, or mixture will separate). Remove from heat; let stand 5 minutes. Add chocolate, cocoa powder, and vanilla, stirring until chocolate melts and mixture is smooth and combined. Transfer to a pie dish or a wide, shallow bowl and refrigerate until firm, about 4 hours.
• Scoop 1 tablespoon of chocolate mixture into your palm and roll into a ball. Transfer to a parchment-lined baking sheet; repeat with remaining mixture. Place sprinkles in bowls (onefor each color). Roll truffles in sprinkles until thoroughly coated. Place in paper mini baking cups and serve, or store in refrigerator, covered, up to 1 month.

CARAMEL-DARK CHOCOLATE TRUFFLES WITH FLEUR DE SEL

Steps:

• Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water.
• Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours.
• Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight.
• Line 13x9x2-inch baking sheet with foil. Place remaining 12 ounces chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115°F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.)

CARAMEL-NUT TRUFFLES

Steps:

• Chop the nuts fairly finely and mix with the sugar, cayenne and lemon zest.
• Roll a caramel in your hand until round, then roll in the nut mixture, pressing to coat. Set aside and repeat with the remaining caramels.

CHOCOLATE CARAMEL TRUFFLES

Steps:

• In a dry heavy saucepan (about 3 1/2 quarts) cook sugar over moderate heat, stirring with a fork until melted, and swirl pan until sugar is a golden caramel. Remove pan from heat and add cream carefully (mixture will bubble up). Return pan to heat and simmer, stirring, until caramel is dissolved.
• Remove pan from heat and add chocolate, salt, and vanilla. Let mixture stand 5 minutes and stir until chocolate is melted. Transfer mixture to a bowl and cool, uncovered. Chill mixture, covered, 2 hours, or until firm.
• Coat truffles:
• Scoop out truffle mixture with a spoon and form into 1-inch balls. Roll truffles in 1/2 cup cocoa powder or coat with 1 cup pecans, pressing nuts slightly to adhere. (Alternatively, roll half of truffles in 1/4 cup cocoa powder and coat remaining truffles with 1/2 cup pecans.) Chill truffles on a tray lined with wax paper until firm, about 1 hour. Truffles keep in an airtight container, chilled, 2 weeks.

SALTED CARAMEL AND TOASTED PECAN TRUFFLES

Steps:

• Toast pecans in a dry skillet over medium heat until golden and fragrant, about 1 minute. Set aside to cool.
• Heat sugar over medium-high heat in a heavy pan or Dutch oven, stirring constantly. When sugar begins to melt, stir and cook until sugar turns a rich golden color. If color is too light, caramel flavor will be too faint.
• Remove caramelized sugar from heat; stir in cream. Return to heat and reduce heat to low. Cook and stir until caramel is well-dissolved into the cream. Remove from heat and stir in salt, vanilla, and half of the chocolate. Stir until chocolate has melted. Stir in toasted pecan bits.
• Transfer mixture to a bowl and cool slightly. Cover and refrigerate until set, about an hour.
• Form/roll into 24 small balls, about 3/4- to 1-inch, and arrange on a parchment-lined baking sheet. Chill 1 hour.
• Place the remaining chocolate in a microwave-safe bowl; microwave on High for about 15 seconds; stir; continue to microwave in 15-second intervals until chocolate is melted.
• Using a fork, roll the balls in the melted chocolate and place back on the parchment-lined bake sheet. Quickly sprinkle truffles with a few grains of Diamond Crystal® Kosher Salt or Coarse Sea Salt. Chill to set, about an hour.

TOASTED COCONUT AND CARAMEL TRUFFLES

Steps:

• Microwave caramels and milk in microwaveable bowl on HIGH 2 min. or until caramels are completely melted, stirring after 1 min. Pour over coconut in separate bowl; mix lightly. Cool 5 min.
• Cover baking sheet with parchment. Roll coconut mixture into 44 balls, using about 1 tsp. coconut mixture for each ball. Place in single layer on prepared baking sheet.
• Dip bottom half of each ball into melted chocolate; return, dipped side down, to baking sheet. Drizzle with remaining melted chocolate. Refrigerate 10 min. or until chocolate is firm.

SALTED CARAMEL COOKIE TRUFFLES

Steps:

• Heat oven to 375°F. Make cookies as directed on pouch. Cool completely, at least 15 minutes.
• In food processor, process half of the cookies to fine crumbs. Remove and set aside; continue to process remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 42 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
• In medium bowl, microwave candy coating uncovered on High 60 to 90 seconds; stir. Continue microwaving and stirring in 15-second increments until melted and smooth.
• Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in coating. Return to lined cookie sheet, and immediately sprinkle top with toffee bits. If coating has cooled too much, reheat. Repeat with second half of cookie balls. Store covered in refrigerator.

SALTED CARAMEL CHOCOLATE TRUFFLES

Steps:

• Melting Chocolate Stovetop Method:.
• Heat cream in sauce pan on stove on low to medium heat. Set up another sauce pan with 1 inch of water in bottom. Empty chocolate chips into large heat proof bowl (glass or stainless steel) and place over sauce pan of water to gently melt chocolate to prevent burning. When cream is simmering, combine cream and chocolate into a large bowl and whisk until well incorporated. Pour mixture into shallow baking dish and cover with plastic wrap. Let chocolate set in refrigerator until firm, about 1 hour.
• Melting Chocolate Microwave Method:.
• Heat cream in sauce pan on stove on low to medium heat. Pour chocolate chips into microwave safe bowl and place in microwave. Run microwave at 50 percent power level for 40 seconds. Note that chocolate will burn if cooked on full strength. Take bowl out of microwave and stir chocolate well. Repeat until chocolate is just melted. When cream is simmering, combine cream and chocolate into large bowl and whisk until well incorporated. Pour mixture into shallow baking dish and cover with plastic wrap. Let chocolate set in refrigerator until firm, about 1 hour.
• How to Make Salted Caramel Truffles: While the chocolate sets, cut all caramel candies into quarters (4 pieces each) and dip in fine sea salt. Reserve salted caramels to stuff truffles.
• Using a small melon baller or two spoons, scoop chocolate into a ball and insert one piece of salted caramel into the middle of each truffle. Roll the truffle to create a ball-shape. Roll the truffle in the cocoa powder.
• Can be refrigerated for up to 5 days. Best served at room temperature.

CARAMEL TRUFFLES

Steps:

• Line an 8 inch square dish with plastic wrap and 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 1 hour or until firm.
• Using plastic wrap, lift candy out of pan.
• Cut into 30 pieces, rolling each piece into a 1 inch ball.
• Cover and refrigerate for 1 hour or until firm.
• In microwave safe bowl, melt semisweet chips and shortening; stir until smooth.
• Dip caramels in chocolate and place on waxed paper-lined baking sheets.
• Refrigerate until firm.

CHOCOLATE CARAMEL PEANUT TRUFFLES

Steps:

• Place the sugar in a heavy saucepan. Cook over medium-high heat, stirring just until the sugar has melted. Continue cooking, swirling the pan often, until the sugar is dark golden caramel. Remove the pan from the heat and carefully pour in the cream. Return the pan to the heat and simmer, stirring, until the caramel has dissolved.
• Remove the pan from the heat and, while hot, stir in the chocolate, peanut butter, salt, and vanilla. Let stand for about 5 minutes or until the chocolate and peanut butter have dissolved. Transfer to a bowl and cool to room temperature. Cover the bowl with plastic wrap and chill until firm, about 2 hours.
• Use a small spoon to scoop out the truffles and form into 1-inch balls. Roll the truffles in the peanuts and transfer to a tray covered with waxed paper. Chill until firm, about 1 hour. Store in an airtight container for up to 2 weeks.

DEATH STAR CARAMEL TRUFFLES

Steps:

• Line an 8-in. square dish with plastic wrap; set aside. In a microwave-safe bowl, combine 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 until firm, about 1 hour. Insert lollipop sticks into truffles. Press the end of a small wooden spoon into the upper portion of each truffle to create an indentation. Return to refrigerator until firm. , In separate microwave-safe bowls, melt the black and white candy disks; stir every 30 seconds until smooth. Tint white candy with black candy, adding 1 teaspoon at a time until desired color of gray is achieved; reserve remaining melted black candy. Dip caramels in gray candy, allowing excess to drip off; let stand until set. Tint remaining gray candy slightly darker with reserved black candy. Place in piping bag fitted with small #1 round tip; pipe onto truffles to resemble Death Star. Refrigerate until firm.

JACK DANIEL'S WHISKEY SALTED CARAMEL TRUFFLES RECIPE

Steps:

• Fill a heavy saucepan with an inch or two of water. Bring to a simmer. 2) Place chocolate and cream into a heat safe bowl and then onto the simmering water, making sure the bowl doesn't hit the water. 3) Let the chocolate sit for about 3-4 minutes WITHOUT stirring. Fight the urge... we know you have one. 4) Then with a whisk, incorporate the chocolate and cream together. Put this bowl to the side to let cool while you start to make your salted caramel.
• To get started with your salted caramel, put sugar and water in a heavy saucepan and place heat on medium-low. 2) Your sugar will start to dissolve in about 5-6 minutes. Do not stir at this point, just run a wet pastry brush around the edges if there are any sugar particles on the side of the pan. 3) Once the sugar is dissolved, put the heat up to med-high and watch your sugar bubble. 4) Do not stir. Let the sugar water bubble, and only once you start to see it turn a slight amber color should you start to swirl your pan by using the handle. Swirl the pan every so often. 5) Continue to cook your caramel for about 6-7 minutes more until it's a nice amber color. 6) Once the caramel is an amber color (and it smells heavenly), take the saucepan off the burner and slowly pour in the cream. Be careful at this point because the caramel gets angry for a minute and really starts to boil up. Wear a hand mitt just to be safe. 7) Put butter in and whisk. 8) Lastly, don't forget the salt.
• Give your caramel a few minutes to cool off, then pour salted caramel in with the chocolate and whisk together. 2) Add in whiskey and combine. Your chocolate will smell amazing, the whiskey will smell strong, but believe us... it's delicious. 3) Pour the mixture into a casserole pan, cover it with plastic wrap, and place in refrigerator for 3 hours or more. 4) When your chocolate has set, take a melon baller or cookie scoop, and make whatever size truffle balls you like. 5) This part gets a bit messy, especially if you have hot hands - the chocolate does begin to melt. We suggest taking some chocolate out at a time and keep the rest refrigerated as you go. 6) Lastly, roll the truffles in cocoa powder, powdered sugar, sanding sugar... Whatever makes you happy! We rolled our truffles in dutch-processed cocoa powder because of the mellow flavor.