Description
Description Indulgent homemade salted caramel fudge truffles featuring a silky chocolate fudge center, enveloped in a smooth chocolate shell with a touch of flaky sea salt.
Ingredients
- 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), for coating
- Flaky sea salt, for sprinkling and garnish
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Instructions
- Measure all caramel ingredients and prepare a lined and greased 8×8-inch pan.
- Combine granulated sugar and water in a saucepan, dissolve, and bring to a boil without stirring.
- Cook until syrup is a rich amber color, then remove from heat.
- Add cubed butter, whisk until smooth, and slowly pour in warmed heavy cream.
- Whisk in sea salt and vanilla extract, let two-thirds cool in a bowl.
- Melt chocolate chips and butter in a double boiler or microwave, then stir in sweetened condensed milk, vanilla, and sea salt.
- Stir until mixture thickens and forms a soft fudge-like dough.
- Spread fudge into prepared pan and refrigerate for at least 4 hours until firm.
- Cut fudge into cubes, fill with salted caramel, and roll into truffles.
- Melt coating chocolate and dip each truffle, then sprinkle with flaky sea salt.
- Refrigerate until the coating is firm and serve or store as desired.
Notes
- Notes
- Ensure to work in a cool, dry kitchen and chill fudge thoroughly before shaping for best results.