Description
Indulge in these luscious Salted Caramel Truffles, featuring a rich white chocolate and caramel fudge center coated in silky dark or milk chocolate with a hint of sea salt. Perfectly bite-sized and elegantly smooth, these truffles combine the creamy sweetness of caramel with a touch of saltiness for a sophisticated treat.
Ingredients
Scale
Fudge Mixture
- ½ cup sweetened condensed milk
- ¼ cup salted caramel sauce
- 1 ½ cups white chocolate chips
- ¼ teaspoon fine sea salt
Chocolate Coating
- 1 cup dark or milk chocolate, finely chopped
Instructions
- Prepare the Fudge Mixture: In a heatproof bowl, combine the sweetened condensed milk, salted caramel sauce, and white chocolate chips, preparing for gentle heating.
- Melt the Mixture: Place the bowl over a saucepan of gently simmering water (double boiler method). Stir continuously until the mixture is smooth and all white chocolate chips have melted completely.
- Add Sea Salt: Remove the bowl from the heat and stir in the fine sea salt until fully incorporated, enhancing the flavor balance.
- Line the Dish: Line an 8×8-inch baking dish with parchment paper, leaving an overhang to facilitate easy removal of the fudge once set.
- Pour and Spread: Pour the smooth fudge mixture into the prepared dish and spread it evenly using a spatula for uniform thickness.
- Refrigerate the Fudge: Refrigerate the fudge for 2-3 hours until it is firm to the touch and fully set.
- Remove and Cut: Lift the set fudge out of the dish using the parchment paper overhang and use a sharp knife to cut the fudge into 1-inch squares.
- Form Balls: Roll each square between your palms to shape smooth and round truffle balls.
- Prepare the Chocolate Coating: In a microwave-safe bowl, melt the finely chopped dark or milk chocolate in 20-second intervals, stirring after each interval until the chocolate is melted and glossy.
- Coat the Truffles: Using a fork or dipping tool, submerge each fudge ball into the melted chocolate, allowing excess to drip off before placing the truffles back onto a parchment-lined baking sheet.
- Set the Chocolate: Let the chocolate coating harden either at room temperature or speed up the process by refrigerating the truffles until the chocolate is firm.
- Serve: Once the chocolate has fully hardened, the salted caramel truffles are ready to enjoy as a delicious, elegant dessert treat.
Notes
- Use a double boiler or gently simmering water to avoid overheating the white chocolate, which can seize easily.
- Ensure the fudge is completely firm before cutting and shaping to prevent sticking and uneven shapes.
- For a smoother chocolate coating, temper the chocolate if possible to achieve a glossy, crisp finish.
- Store truffles in an airtight container in the refrigerator for up to 1 week.
- You can customize the coating chocolate based on your preference: use dark, milk, or even white chocolate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Double Boiling
- Cuisine: American
