Decadent Salted Caramel Truffles

This salted caramel fudge truffle recipe transforms simple ingredients into decadent treats that taste like they came from a gourmet chocolate shop. The combination of creamy caramel, white chocolate, and a dark chocolate coating creates an irresistible bite-sized dessert perfect for gifts or special occasions.

I first created these truffles when I needed a last-minute hostess gift, and they've become my signature dessert. The look on people's faces when they discover these weren't store-bought is always priceless.

Ingredients

• Unsalted butter: Forms the rich base of our caramel, providing that melt-in-your-mouth quality you want in truffles
• Sweetened condensed milk: Creates the perfect fudgy texture while adding creaminess
• Brown sugar: Adds depth of flavor and that classic caramel taste, always pack it firmly for accurate measurement
• White chocolate: Balances the sweetness and helps the centers set properly, use real white chocolate with cocoa butter for best results
• Sea salt: Enhances the caramel flavor and creates that irresistible sweet-salty contrast
• Dark or milk chocolate for coating: Gives a satisfying snap when you bite in, choose high-quality for the best flavor
• Optional crushed nuts: Add texture and visual appeal, toast them first for maximum flavor

Step-by-Step Instructions

Prepare the Caramel Base:

For microwave method, combine butter, condensed milk, and brown sugar in a microwave-safe bowl with high sides. Heat for 3 minutes, stopping every minute to stir thoroughly until butter melts and sugar dissolves. Continue heating for 2 more minutes, stirring every 30 seconds to prevent bubbling over. For stovetop, combine same ingredients in a saucepan over low heat until butter melts and sugar dissolves, then increase to medium heat and stir continuously until mixture thickens and reaches soft ball stage.

Add White Chocolate and Salt:

Remove caramel from heat source once it reaches the proper thick, golden consistency. Immediately add white chocolate pieces and sea salt, stirring until completely melted and incorporated. The mixture should be smooth and glossy with no visible chocolate pieces.

Chill the Mixture:

Transfer the caramel fudge mixture to a bowl, cover with plastic wrap making sure it touches the surface to prevent a skin from forming. Refrigerate for at least 3-4 hours or overnight until firm enough to handle and shape into balls. The mixture should feel like firm modeling clay.

Shape the Truffles:

Remove mixture from refrigerator and let sit at room temperature for 5-10 minutes to slightly soften. Line a baking tray with parchment paper. Using a tablespoon measure or small cookie scoop, portion the caramel fudge and roll between your hands to form smooth balls. Work quickly as the mixture softens with handling.

Coat in Chocolate:

Melt dark or milk chocolate in a microwave-safe bowl, stirring every 30 seconds until completely smooth. Using a fork, dip each caramel ball into the melted chocolate, ensuring complete coverage. Lift out, allowing excess chocolate to drip off, then place on the prepared tray.

Add Toppings and Set:

While chocolate is still wet, sprinkle crushed nuts or other toppings over the truffles if desired. Place in refrigerator for at least 30 minutes until chocolate coating is completely set and firm. The contrast between the soft center and crisp shell is worth the wait.

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The sea salt is truly the magical ingredient in these truffles. I once accidentally doubled the amount and discovered that extra pinch actually created an even more complex flavor profile that my chocolate-loving friends couldn't stop raving about. Now it's my secret upgrade to an already perfect recipe.

Storage and Freshness

These truffles maintain their best quality when stored in an airtight container in the refrigerator. They will stay fresh for up to two weeks, though the chocolate coating may develop small white spots called bloom if temperature fluctuates. This is harmless and doesn't affect flavor. For longer storage, these truffles freeze beautifully for up to three months. Just thaw in the refrigerator overnight before serving.

Troubleshooting Tips

Caramel plays by its own rules sometimes. If your mixture is too soft after chilling, it likely didn't reach the proper temperature. Return it to heat briefly or add a few more white chocolate pieces and rechill. If it's too firm, let it warm slightly at room temperature. When coating, if your chocolate begins to thicken, reheat it briefly in the microwave for 10-15 seconds. Working in small batches keeps the chocolate at the perfect consistency.

Gifting Ideas

These truffles make exceptional gifts. Place them in paper candy cups inside a beautiful box tied with ribbon for an elegant presentation. For holidays, consider coordinating your packaging with seasonal colors. Include a small card noting they contain dairy and any nuts you've added. I love creating sampler boxes with different toppings like coconut, sprinkles, or crushed candy canes for Christmas gifts that always earn rave reviews.

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Beautiful, gift-worthy treats that are as delightful to look at as they are to eat.

Frequently Asked Questions

→ How do I know when my caramel has reached 'soft ball stage'?

The caramel reaches soft ball stage at 112°C/234°F, which you can verify with a candy thermometer. Without a thermometer, drop a small amount of the caramel into cold water - it should form a soft, flexible ball that flattens when removed from the water. The mixture should be thick and golden in color.

→ Can I freeze these truffles?

Yes, these truffles freeze well. Place them in an airtight container with parchment between layers and freeze for up to 2 months. Thaw in the refrigerator before serving.

→ What's the best chocolate to use for dipping?

High-quality dark or milk chocolate works best for dipping. Chocolate specifically made for melting and dipping (couverture chocolate) will give you the smoothest results and best texture when set.

→ How long do these truffles keep?

When stored in an airtight container in the refrigerator, these truffles will keep for up to 2 weeks. Their flavor often improves after 24 hours as the salt and caramel flavors meld together.

→ Why did my caramel mixture become too hard after refrigeration?

If your caramel set too hard, it likely reached a temperature above the soft ball stage (higher than 112°C/234°F). For your next batch, cook the caramel mixture for less time or use a candy thermometer to monitor the temperature precisely.

→ Can I add other flavors to these truffles?

Absolutely! You can add 1/2 teaspoon of vanilla extract to the caramel mixture, use different nuts for topping, or incorporate a tablespoon of bourbon or rum into the caramel for adult versions. You could also sprinkle the wet chocolate with flaky salt, coconut, or cocoa powder.