Salted Caramel Truffles Recipe: Indulgent, Creamy, and Easy to Make
Rich, creamy salted caramel truffles with a velvety ganache center, perfect for gifting or indulgent treats.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 3 hours 15 minutes (including chilling)
- Yield: 30 truffles
- Category: Dessert
- Method: Chilling
- Cuisine: British
- Diet: Vegetarian
Ingredients
For the Fudge Center:
½ cup sweetened condensed milk
¼ cup salted caramel sauce
1½ cups white chocolate chips
¼ teaspoon fine sea salt
For the Chocolate Coating:
1 cup dark or milk chocolate, finely chopped
Instructions
Directions:
Prepare the Fudge Mixture:
In a heatproof bowl, combine the sweetened condensed milk, salted caramel sauce, and white chocolate chips.
Place the bowl over a saucepan of gently simmering water (double boiler method) and stir continuously until the mixture is smooth and all the chocolate has melted.
Remove from heat and mix in the sea salt until fully incorporated.
Set the Fudge:
Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
Pour the fudge mixture into the prepared dish, spreading it evenly with a spatula.
Refrigerate for 2-3 hours, or until the fudge is firm to the touch.
Form the Truffles:
Once set, lift the fudge out of the dish using the parchment overhang.
Using a sharp knife, cut the fudge into 1-inch squares.
Roll each square between your palms to form smooth, round balls.
Place the formed balls onto a baking sheet lined with parchment paper.
Coat with Chocolate:
Melt the chopped dark or milk chocolate in a microwave-safe bowl, heating in 20-second intervals and stirring between each until fully melted and glossy.
Using a fork or dipping tool, submerge each fudge ball into the melted chocolate, allowing any excess to drip off before placing it back onto the parchment-lined sheet.
Set and Serve:
Allow the chocolate coating to set at room temperature, or place the truffles in the refrigerator for quicker setting.
Notes
– Substitute cream with coconut cream for a vegan version.
– Store in an airtight container in the fridge for up to 5 days or freeze for 3 months.
– Best served at room temperature for optimal flavor and texture.