Description
Indulge in decadent salted caramel truffles with creamy fudge centers coated in rich chocolate. Perfect for chocolate lovers, these sweet and salty treats are easy to make and ideal for gifting or enjoying at home.
Indulge in decadent salted caramel truffles with creamy fudge centers coated in rich chocolate. Perfect for chocolate lovers, these sweet and salty treats are easy to make and ideal for gifting or enjoying at home.
Ingredients
Units
Scale
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Ingredients
For the Fudge Center:
- 1/2 cup sweetened condensed milk
- 1/4 cup salted caramel sauce
- 1 1/2 cups white chocolate chips
- 1/4 teaspoon fine sea salt
For the Chocolate Coating:
- 1 cup dark or milk chocolate, finely chopped
Instructions
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Prepare the Fudge Mixture:
- In a heatproof bowl, combine sweetened condensed milk, salted caramel sauce, and white chocolate chips.
- Set the bowl over a saucepan with gently simmering water (double boiler method). Stir continuously until the mixture is smooth and the chocolate is fully melted.
- Remove from heat and stir in the sea salt until well incorporated.
Set the Fudge:
- Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal.
- Pour the fudge mixture into the dish, spreading it evenly with a spatula.
- Chill in the refrigerator for 2–3 hours until firm.
Form the Truffles:
- Once the fudge is set, lift it out of the dish using the parchment overhang.
- Cut the fudge into 1-inch squares with a sharp knife.
- Roll each square into a smooth ball between your palms. Place the balls on a parchment-lined baking sheet.
Coat with Chocolate:
- Melt the chopped chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth and glossy.
- Using a fork or dipping tool, dip each fudge ball into the melted chocolate, letting excess chocolate drip off. Place the coated truffles back onto the parchment-lined sheet.
Set and Serve:
- Let the chocolate coating set at room temperature or refrigerate for quicker setting.
- Once hardened, the truffles are ready to serve or store.
Notes
Prepare the Fudge Mixture:
- In a heatproof bowl, combine sweetened condensed milk, salted caramel sauce, and white chocolate chips.
- Set the bowl over a saucepan with gently simmering water (double boiler method). Stir continuously until the mixture is smooth and the chocolate is fully melted.
- Remove from heat and stir in the sea salt until well incorporated.
Set the Fudge:
- Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal.
- Pour the fudge mixture into the dish, spreading it evenly with a spatula.
- Chill in the refrigerator for 2–3 hours until firm.
Form the Truffles:
- Once the fudge is set, lift it out of the dish using the parchment overhang.
- Cut the fudge into 1-inch squares with a sharp knife.
- Roll each square into a smooth ball between your palms. Place the balls on a parchment-lined baking sheet.
Coat with Chocolate:
- Melt the chopped chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth and glossy.
- Using a fork or dipping tool, dip each fudge ball into the melted chocolate, letting excess chocolate drip off. Place the coated truffles back onto the parchment-lined sheet.
Set and Serve:
- Sprinkle flaky sea salt on top of the truffles before the chocolate sets for an elegant touch.
- Store truffles in an airtight container in the refrigerator for up to 2 weeks. Let them come to room temperature before serving for the best texture and flavor.
