Buttery soft caramels wrapped in chocolate! Literally, what more could you want out of life? I actually won’t be sharing my caramel recipe today–it’s a long recipe that comes out only for special occasions! Plus you need some specialized equipment, namely a candy thermometer. But fear not! If you’re looking to make these at home, then kraft caramels split into two the long way work perfectly! Or you can always try one of those microwave caramels I pin to my Recipes – Candy board on Pinterest (link to my pinterest). I won’t link any directly here, because I haven’t tried them, and I don’t want to endorse something that I haven’t tested myself!
In either case, whether you’re making them yourself or going the easy way, the way to make “salted” caramel truffles is simply to sprinkle some sea salt into the cavities before you add the caramels! If you’re dipping them freehand, then I suggest just sprinkling with sea salt on top rather than trying to smush salt into your caramels and have it fall all around rather than end up in your truffles.
I actually made two types this year: dark chocolate salted caramel truffles and milk chocolate unsalted caramel truffles. My sister has a thing against salted caramels, so I made sure that hers were salt-free! I can be nice if I want to be.
Lastly I will say that I used the presents mold from this set (affiliate link) and that worked out perfectly for these! It’s nice because caramels are usually square or rectangular, so it makes it easy to cut to size for these molds. Which means no extra shaping or rolling into sticky balls or anything for another truffle shape. I definitely will be making these again! But if it’s not Christmas time, I’m not opposed to skipping the chocolate and just going straight for the caramels!095 - CaramelTruffles