Caramel Pecan Truffles are a decadent chocolate caramel treat. They look and taste like chocolate truffles from an expensive candy store.
I honestly can’t tell you which of these chocolates are my favorite, these Caramel Pecan Truffles, the Mint Oreo Truffles, or the Homemade Almond Joys. I love every single one of them in a different way… so of course I made them ALL this week. Why not? They are so easy to make and they make a ton. We ran out of chocolate way before running out of caramel so of course we just cut up the caramel pieces and ate them as is with no chocolate. If you can’t eat them all at once, just wrap them up in wax paper as you would Christmas Caramels.
If you need some chocolate-dipping tips, click here and scroll down to the bottom of the recipe. KEEP IN MIND you will need a candy thermometer for this recipe!
Where can I find chocolate candy cups and candy boxes?
Most kitchen supply stores that carry chocolate in bulk will also have chocolate candy cups and candy boxes available for sale. I’ve found them at stores that carry cake decorating supplies and hobby stores.You can also find here them on Amazon as well as a variety of candy gift boxes.*
How to Make Caramel Pecan Truffles
- 1 c. butter
- 2 1/2 c. light brown sugar
- 1 c. light corn syrup
- dash of salt
- 1 can sweetened condensed milk
- 1 tsp. vanilla
- 2 c. pecan pieces
- 2 Lbs. milk chocolate you can use 3-4 (7oz bricks of Hershey's chocolate or you can get fancy chocolate from a candy store. I just used Hershey's chocolate to dip these ones and they turned out great)
- In a medium sized sauce pan, put together butter, brown sugar, corn syrup, and salt and bring to a boil.
- Add sweetened condensed milk, stir constantly to blend.
- Boil 15-20 min or so stirring every once in a while (and only stirring on the bottom.. don't scrape the sides) until caramel reaches about 235-240 degrees.
- Remove from heat and add vanilla. Pour into a greased 9x13 glass baking dish and sprinkle pecans over the top.
- Cool for about 30 min, cover with plastic wrap, and then place in refrigerator until ready to roll and dip.
- When caramel is cooled and easy to handle, cut into 1/2 - 1" squares and roll into balls (should make about 60+ balls)
- Break chocolate into pieces and place in a microwave-safe bowl.
- Melt chocolate in the microwave for 30 seconds at a time at 30-40% power, stirring each time.
- When chocolate is melted, remove caramel balls from fridge and dip into the chocolate using a plastic fork with the center prongs broken off (see "chocolate dipping tips" link above).
- Place dipped chocolates on the wax paper and refrigerate until chocolate is set.
- If you are not eating immediately, place chocolates in an airtight container lined with wax paper and refrigerate until ready to serve.
- 9x13 inch pan
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