Best 6 Caramel Nut Truffles Recipes

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Indulge in a delightful journey of flavors with our exquisite Caramel Nut Truffles, where sweet and savory dance harmoniously on your palate. Picture perfect spheres of velvety caramel, lovingly encased in a decadent chocolate shell, these truffles are a feast for both the eyes and the taste buds. Embark on a culinary adventure with three tempting variations, each offering a unique symphony of textures and flavors. The Classic Caramel Nut Truffle embodies the essence of simplicity, where rich caramel and crunchy nuts unite in perfect harmony. For those seeking a touch of sophistication, the Salted Caramel Nut Truffle tantalizes with a sprinkle of sea salt, creating a delightful interplay of sweet and savory. And for a truly indulgent experience, the Chocolate Caramel Nut Truffle elevates the classic with an additional layer of chocolate ganache, resulting in a symphony of chocolatey decadence. Prepare to be captivated by the irresistible allure of these Caramel Nut Truffles, perfect for any occasion, whether it's a special celebration or simply a moment of self-indulgence.

Here are our top 6 tried and tested recipes!

CARAMEL TRUFFLES



Caramel Truffles image

These candies disappear as fast as I can make them. The five-ingredient microwave recipe is easy and fun to make. When drizzled with white chocolate and packaged with ribbon, they're a pretty gift. -Charlotte Midthun, Granite Falls, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2-1/2 dozen.

Number Of Ingredients 5

26 caramels
1 cup milk chocolate chips
1/4 cup heavy whipping cream
1-1/3 cups semisweet chocolate chips
1 tablespoon shortening

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.

Nutrition Facts : Calories 110 calories, Fat 6g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 27mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

LUXURIOUS CARAMEL TRUFFLES



Luxurious Caramel Truffles image

These rich, luxurious chocolate truffles have a deep taste of caramelized sugar. They have homemade caramel sauce mixed right into the ganache.

Provided by Elizabeth LaBau

Categories     Dessert     Candy

Time 4h44m

Yield 36

Number Of Ingredients 8

1/4 cup sugar
2 tablespoons water
1/2 teaspoon lemon juice
2/3 cup cream
9 ounces semi-sweet chocolate (finely chopped)
1/2 cup cocoa powder
1 pound chocolate candy coating
Optional: toppings like chopped nuts, toffee, or cacao nibs

Steps:

  • First, make the caramel base. Combine the sugar, water, and lemon juice in a small saucepan. Heat over medium heat and stir until sugar is dissolved.
  • Continue to heat and bring the mixture to a boil, brushing down the sides of the pan with a wet pastry brush to prevent crystallization. Allow the mixture to cook until it turns a caramel color. Remove it from the heat once it reaches a medium-brown color.
  • Meanwhile, heat the cream in a small saucepan until small bubbles form around the edges of the pan and it almost comes to a boil.
  • Place the chopped semi-sweet chocolate in a medium heat-safe bowl.
  • Return the caramel to the heat and pour the hot cream into the caramel (it is natural for this mixture to sputter as it is mixed). Stir, heating, until the caramel and cream are completely combined.
  • Pour the caramel-cream into the chopped chocolate. Let it sit for 1 minute to soften the chocolate, then stir gently until the mixture is well-combined. Cover the chocolate with cling wrap and cool to room temperature. Once it is cool, refrigerate until firm enough to scoop or pipe, about 2 hours.
  • To form the truffles, use a candy scoop or a small spoon to scoop 1-inch truffles onto a baking sheet lined with parchment. Once all are scooped, dust your hands with cocoa powder and roll the balls of ganache between your palms to make them round.
  • Refrigerate the tray of truffles for 1 to 2 hours, until firm enough to dip.
  • Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
  • Dip the formed truffles in the coating-using dipping tools or a fork-and return them to the baking sheet. While the chocolate is still wet, sprinkle the tops with chopped nuts, toffee bits, or Candied Cacao Nibs. Repeat for all truffles and chill in the refrigerator until set, about 15 minutes. Serve at room temperature and store excess in an airtight container in the refrigerator.

Nutrition Facts : Calories 126 kcal, Carbohydrate 14 g, Cholesterol 8 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 12 mg, Sugar 12 g, Fat 8 g, ServingSize 36 truffles (36 servings), UnsaturatedFat 0 g

CARAMEL TRUFFLES



Caramel Truffles image

This comes from the new Taste of Home. Haven't tried them yet, but want to post them to save the recipe on Zaar!! I love truffles, so will be making them for my gift trays this season. Cooking/prep times are approximate due to chilling, etc.

Provided by Doglover61aka Earnh

Categories     Candy

Time 3h5m

Yield 2 1/2 dozen

Number Of Ingredients 5

26 caramels
1 cup milk chocolate chips
1/4 cup heavy whipping cream
1 1/3 cups semi-sweet chocolate chips
1 tablespoon shortening

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.

Nutrition Facts : Calories 1318.1, Fat 69.2, SaturatedFat 37.7, Cholesterol 55.4, Sodium 329.3, Carbohydrate 178.7, Fiber 7.6, Sugar 152.3, Protein 14.2

SALTED DARK CHOCOLATE HAZELNUT CARAMEL TRUFFLES



Salted Dark Chocolate Hazelnut Caramel Truffles image

Dark chocolate, hazelnut, and caramel were just made to be eaten together. How can you resist the indulgent blend of sweet, nutty, with a dash of salt? It's perfect. They can be made up to a week before you want them, just cover and chill. Bring to room temperature before serving.

Provided by MariaTheSoaper

Categories     Desserts     Candy Recipes     Truffle Recipes

Time 12h40m

Yield 28

Number Of Ingredients 8

1 cup chocolate-hazelnut spread
⅓ cup white sugar
2 tablespoons water
⅔ cup heavy whipping cream
¼ teaspoon coarse sea salt (such as Diamond Crystal®)
½ cup unsweetened cocoa powder
1 (12 ounce) bag chocolate chips (at least 60% cocoa), finely chopped
1 tablespoon coarse sea salt (such as Diamond Crystal®), or to taste

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.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 16.9 g, Cholesterol 7.8 mg, Fat 8 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 218.5 mg, Sugar 7.3 g

CHOCOLATE CARAMEL TRUFFLES



Chocolate Caramel Truffles image

Categories     Milk/Cream     Chocolate     Dessert     Wheat/Gluten-Free     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 30 truffles

Number Of Ingredients 7

1 cup sugar
2/3 cup heavy cream
9 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1/4 teaspoon salt
1 teaspoon vanilla
For coating
1/4 to 1/2 cup unsweetened cocoa powder, sifted, and/or 1/2 to 1 cup pecans, ground fine

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.

CHOCOLATE-CARAMEL TRUFFLES



Chocolate-Caramel Truffles image

These truffles are inspired by brigadeiros, a confection popular throughout Brazil.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 4h45m

Yield Makes about 3 dozen

Number Of Ingredients 7

1 can (14 ounces) sweetened condensed milk
4 tablespoons unsalted butter
1/2 cup heavy cream
3 ounces unsweetened chocolate, chopped (a scant 2/3 cup)
3 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon pure vanilla extract
White, pink, and red sprinkles, for rolling

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.

Tips:

  • Fresh cream is essential: Using fresh cream will give your truffles a richer, creamier flavor. Avoid using ultra-pasteurized cream, as it can make your truffles grainy.
  • Use a good quality chocolate: The quality of your chocolate will greatly affect the taste of your truffles. Use a chocolate that is at least 70% cocoa solids.
  • Temper your chocolate: Tempering your chocolate will help it set properly and give it a smooth, glossy finish. If you don't temper your chocolate, it may seize up and become difficult to work with.
  • Don't overmix the ganache: Overmixing the ganache can make it grainy. Mix it just until it is smooth and well combined.
  • Chill the truffles before coating them: Chilling the truffles before coating them will help them hold their shape. If you don't chill them, they may become too soft and difficult to coat.
  • Be patient: Making truffles takes time and patience. Don't rush the process, or you may end up with subpar results.

Conclusion:

Caramel nut truffles are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create these decadent truffles that are sure to impress your friends and family. So next time you're looking for a sweet treat, give these caramel nut truffles a try. You won't be disappointed!

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