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Caramel Macchiato Creams

Recipe by Janet Gill, Canton, Ohio
First place, Candies (Chocolate), 2018

Baking temperature: n/a
Baking time: n/a
Yield: 2 dozen

  • 1 ¼ cups white chocolate chips
  • 4 unsalted butter, diced
  • 3 tbsp. Heavy Cream
  • Pinch of salt
  • ½ cup caramel bits
  • 2 heavy cream
  • 2 chocolate covered coffee beans, finely crushed
  • 1 cup dark chocolate melting wafers for coating
  • tsp. instant espresso powder
  • 1 ½ tsp. heavy cream
  1. Place white chips, butter, 3 tbsp. heavy cream and salt in a microwave safe bowl.
  2. Heat in 20-30 second intervals, stirring each time, until melted and smooth.
  3. Refrigerate until fully chilled (pour into shallow bowl for quicker chilling).
  4. Meanwhile, microwave caramel bits and 2 tsp. heavy cream in 20 second intervals, stirring until melted and smooth.
  5. Refrigerate until cooled.
  6. Place crushed coffee beans on a plate.
  7. When caramel is firm enough, use a ½ tsp. measuring spoon to scoop out and roll into balls.
  8. Roll each ball of caramel into the coffee beans to coat.
  9. Place back into refrigerator to keep cold.
  10. Reserve remaining coffee beans for sprinkling on finished candies.
  11. Have a small bowl of powdered sugar beside you when ready to continue.
  12. When white chocolate is cold remove it from refrigerator. The white chocolate is sticky so dust hands with powdered sugar when needed throughout the rolling process.
  13. Scoop out 1” size (2t), of chocolate and roll into a rough ball. Place these on a plate and back in the refrigerator for at least 20 minutes.
  14. After they have chilled, remove the white candies and the caramel balls. Roll a white chocolate ball between your hands then flatten into a circle.
  15. Place a caramel ball in the center, wrap candy around to cover it.
  16. Drop candy into bowl of powdered sugar and lightly roll it.
  17. Melt dark chocolate wafers and espresso powder in microwave safe bowl, stirring frequently just until all are melted and smooth.
  18. Remove chilled candies from refrigerator. Dip a candy into the chocolate, turn to coat completely then remove, and letting excess chocolate drip off.
  19. Place on wax paper and immediately sprinkle with a pinch of reserved crushed coffee beans.
  20. Continue until all are covered. Chill until coating has hardened.
  21. Melting remaining 2 tbsp. caramel nibs and 1 ½ tsp. cream in microwave, stirring every 15- 20 seconds, until smooth.
  22. Let cool then slightly drizzle over truffles.
  23. Store in refrigerator. Serve at room temperature or slightly chilled.
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