Description
Indulgent salted caramel fudge truffles that offer gooey caramel and fudgy chocolate in one bite, perfect for impressing friends with minimal effort.
Ingredients
Scale
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) water
- 6 tablespoons (85g) unsalted butter, cubed, at room temperature
- ½ cup (120ml) heavy cream, warmed slightly
- ½ teaspoon sea salt, plus extra for garnish
- ½ teaspoon pure vanilla extract
- 1 (14-ounce/397g) can sweetened condensed milk
- 12 ounces (340g) semi-sweet or dark chocolate chips (60-70% cacao recommended)
- 4 tablespoons (56g) unsalted butter, cubed
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- 12 ounces (340g) good quality melting chocolate (milk, semi-sweet, or dark)
- Flaky sea salt, for sprinkling and garnish
Instructions
- Prepare for caramel success by measuring all caramel ingredients and lining an 8×8 inch pan with parchment paper.
- In a heavy-bottomed saucepan, combine granulated sugar and water. Stir gently until sugar is fully dissolved.
- Place saucepan over medium-high heat and boil without stirring. Gently swirl the pan if needed.
- Cook until the syrup is a rich amber color (320-350°F / 160-175°C) and remove from heat.
- Carefully whisk in cubed butter until melted and incorporated.
- Slowly pour in warm heavy cream while whisking continuously until smooth.
- Whisk in sea salt and vanilla extract. Pour two-thirds of the caramel into a heatproof bowl to cool.
- Gently melt chocolate and butter together using a double boiler or microwave.
- Remove from heat and stir in sweetened condensed milk, vanilla extract, and sea salt until smooth.
- Transfer the fudge mixture into the prepared pan, spread evenly, and refrigerate for at least 4 hours.
- Remove the fudge slab, cut into cubes, and flatten each cube into a disc.
- Fill each disc with salted caramel, seal, and roll into balls. Chill for 30-60 minutes.
- Melt coating chocolate and dip each truffle, sprinkling with flaky sea salt before the chocolate sets.
- Refrigerate until the coating is firm. Serve or store in an airtight container.
Notes
Make the salted caramel up to 3 days ahead and keep it refrigerated. Adjust salt to taste for a balanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: salted caramel, truffles, chocolate, easy dessert