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Martha Stewart's Chocolate-Caramel Truffles

Martha Stewart's Chocolate-Caramel Truffles
Martha Stewart
makes about 3 dozen

Chef notes

These truffles are inspired by brigadeiros, a confection popular throughout Brazil. Here, the traditional chocolate sprinkles get swapped for a festive Valentine's color combo.


  • One 14-ounce can 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


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, 4-6 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 (one for 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.