Even though it sounds like a tasty sweet, this shape is actually a stuffed, savory pasta. It is so named for its visual similarity to a wrapped caramel. The caramel, according to Geometry of Pasta, is made by filling a tube of pasta dough with a soft filling, such as ricotta, and twisting the ends like a candy wrapper. The delicate egg dough is best when filled with a simple cheese filling or something very soft, like a pea puree.
Caramelle is making waves in the culinary community and popping up on menus across the country. Because of the typical filling of soft cheese, this pasta can only be handmade, and the fresher, the better. To try this unique shape, you're better off looking for restaurants with skilled Italian chefs making them by hand or trying it yourself. To make them, start with a smaller version of cannelloni, then twist the ends. You could end up with a sweet supper with a bit of practice.