Salted Caramel Fudge Truffles (Print Version)
# Ingredients:
→ Base Ingredients
01 -
60 grams (1/4 cup) unsalted butter
02 -
240 ml (1 cup) sweetened condensed milk
03 -
90 grams (1/2 cup) brown sugar
04 -
150 grams (1 cup) white chocolate, broken into pieces
05 -
1/2 teaspoon sea salt
→ Coating
06 -
300 grams (2 cups) good quality dark or milk chocolate
07 -
Crushed peanuts or hazelnuts (optional)
# Instructions:
01 -
In a medium microwave-safe bowl with high sides to prevent splatter, combine butter, sweetened condensed milk and brown sugar. Heat for approximately 3 minutes, stopping every minute to stir until butter is completely melted and sugar dissolved.
02 -
Stir the caramel thoroughly, then heat for another 2 minutes, stirring every 30 seconds to prevent bubbling over. Use oven mitts when handling as the mixture becomes very hot. The caramel should become thick and golden, reaching 'soft ball stage' (112°C/234°F).
03 -
Add white chocolate pieces and sea salt to the hot caramel. Stir thoroughly until chocolate is completely melted and mixture is smooth.
04 -
Cover bowl with plastic wrap and refrigerate for at least 3-4 hours until firm.
05 -
In a medium saucepan, combine butter, sweetened condensed milk and brown sugar over low heat. Stir until butter melts and sugar dissolves. Increase to medium heat and continue stirring until mixture simmers and thickens (approximately 5-6 minutes). Cook until caramel reaches 'soft ball stage' (112°C/234°F). Remove from heat and stir in white chocolate and sea salt. Transfer to a bowl, cover with plastic wrap and refrigerate for 3-4 hours.
06 -
Allow caramel fudge to soften at room temperature for 5-10 minutes. Line a large baking tray with parchment paper. Melt chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.
07 -
Scoop tablespoons of caramel fudge and roll into balls. Dip each ball in melted chocolate using a fork to retrieve and place on prepared tray.
08 -
Top each truffle with crushed nuts if desired. Refrigerate for at least 30 minutes to set. Store in an airtight container in the refrigerator.
# Notes:
01 -
Use a candy thermometer for precise temperature control when making the caramel
02 -
If the caramel sets too hard, it was cooked beyond the soft ball stage