On the third Day of Sugar, my true love gave to me . .
Oh boy! These truffle are little balls of sheer joy. Delicious, simple (and I mean simple), and definitely work making.
A smooth, chocolaty, chewy filling, dipped in chocolate . . . so delicious.
In case I haven’t mentioned it before, I am a huge advocate of chocolate and caramel together. I think it’s a match made in heaven, just like peanut butter and chocolate . . .they just go together. I let my boys try one the other night but told them that was all they could have until I got a picture of them . . . I had to take drastic measures to ward them off, but don’t worry, no one got hurt.
Throw these in a little box or cellophane bag with a ribbon and you’ve got yourself a great neighbor gift.
- 26 caramels
- 1 cup milk chocolate chips
- ¼ cup heavy whipping cream
- 1-1/3 cups semisweet chocolate chips
- 1 tablespoon shortening
- Line an 8-inch square dish with plastic wrap; set aside. In a small saucepan combine the caramels, milk chocolate chips and cream, cook over low heat, stirring often. Continue cooking until mixture is smooth. (You can also 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 pieces (about 25-30), 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. Refrigerate until firm.
Recipe Source: Taste of Home Magazine, December 2005