- 8 ounces milk chocolate, finely chopped
- 4 tbsp (2 oz) butter
- 1/3 cup caramel topping (like ice cream topping)
- 2 tbsp heavy cream
- 1 lb chocolate-flavored candy coating
1.Place the chopped milk chocolate and the butter in a large microwave-safe bowl and microwave until melted, stirring after every 40 seconds to prevent overheating.
2. Once melted and smooth, add the caramel topping and the cream, and beat with a hand mixer on medium speed until it is smooth and slightly thickened. At some point the butter may separate out and appear as an oily substance on the surface; keep beating until it comes back together.
3. Press a layer of clingwrap on top of the truffle mixture and refrigerate until firm enough to scoop, about 30 minutes. If you wait too long it will be quite hard and will require some time at room temperature to soften up.
4. Once firm enough to scoop, use a teaspoon or small candy scoop to form small truffles. Roll them between your hands to get them round and place them on a foil-lined baking sheet. Repeat until all the ganache is formed into truffles. Refrigerate until the truffles are quite firm, about 1 hour.
5. Once the truffles are ready to be dipped, melt the candy coating in the microwave, stirring after every 40 seconds to prevent overheating. Stir until the coating is smooth and free of lumps.
6. Using a fork or dipping tools, dip one truffle into the melted candy coating until it is submerged. Bring it up out of the coating, letting excess coating drip back into the bowl. Place the dipped truffle back on the foil-lined tray, and repeat until all of the truffles are covered with chocolate coating.
7. Refrigerate the truffles until the coating is set. Chewy Caramel Truffles are best enjoyed at room temperature; they can be stored in an airtight container in the refrigerator for up to a week.