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Melt Your Mouth Salted Caramel Fudge Truffles Recipe

Melt Your Mouth Salted
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Delicious Salted Caramel Fudge Truffles are an experience in pure indulgence, a symphony of flavors that dance on your palate. Imagine biting into a decadent, velvety smooth confection, where rich, dark chocolate fudge meets the irresistible allure of golden, buttery caramel, all perfectly balanced by a delicate sprinkle of sea salt.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 6 tablespoons (85g) unsalted butter, cut into cubes, at room temperature
  • 1/2 cup (120ml) heavy cream, warmed slightly
  • 1 teaspoon flaky sea salt
  • 1/2 teaspoon pure vanilla extract
  • 1 (14-ounce/397g) can sweetened condensed milk
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • 1/2 cup (113g) unsalted butter, cut into cubes
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 cup (180g) semi-sweet or dark chocolate chips, melted
  • 1 tablespoon coconut oil or shortening (optional)
  • Additional flaky sea salt, for sprinkling
  • Cocoa powder, powdered sugar, or finely chopped nuts (optional)

Instructions

  1. In a medium, heavy-bottomed saucepan, combine 1 cup (200g) granulated sugar and 1/4 cup (60ml) water. Swirl gently; do not stir. Cook over medium-high heat until it turns a rich amber color (8-12 minutes). Do not walk away, as sugar can burn quickly.
  2. Remove the pan from heat. Carefully add 6 tablespoons (85g) cubed unsalted butter, whisking constantly until smooth. Slowly pour in 1/2 cup (120ml) warm heavy cream, whisking continuously. Stir in 1 teaspoon flaky sea salt and 1/2 teaspoon pure vanilla extract until combined.
  3. Pour the finished salted caramel into a clean, heatproof bowl. Let it cool completely at room temperature, then cover and refrigerate for at least 2-3 hours, or until quite firm and scoopable. This chilling is crucial.
  4. Set up a double boiler. In a heatproof bowl placed over a saucepan with simmering water (bowl not touching water), combine 1 (14-ounce/397g) can sweetened condensed milk, 1 1/2 cups (270g) semi-sweet chocolate chips, and 1/2 cup (113g) cubed unsalted butter. Stir occasionally until completely melted, smooth, and uniform (5-8 minutes).
  5. Remove the bowl from the heat. Stir in 1 teaspoon pure vanilla extract and 1/4 teaspoon fine sea salt until thoroughly combined. Allow the fudge mixture to cool for about 10-15 minutes at room temperature, stirring occasionally, until warm but pliable.
  6. Retrieve the firm, chilled salted caramel from the refrigerator. Add generous spoonfuls of the firm caramel directly into the slightly cooled fudge base in the bowl. Gently fold and swirl the caramel into the fudge, creating beautiful marbled patterns. Do not mix thoroughly to preserve distinct ribbons.
  7. Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang on all sides. Carefully pour the swirled fudge and caramel mixture into the prepared pan and gently spread it evenly. Cover loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until completely firm and thoroughly cold. This chilling step is vital for easy handling.
  8. Lift the firm fudge out of the pan using the parchment paper overhangs. Place it on a clean cutting board. Using a sharp knife lightly oiled with neutral oil, cut the fudge into roughly 1-inch (2.5 cm) squares. Take each square and gently roll it between your palms to form a smooth, round ball. Place the rolled truffles on a parchment-lined baking sheet.
  9. Once all truffles are rolled, return the baking sheet to the refrigerator for another 30 minutes to 1 hour. This re-chilling ensures they are firm enough for dipping.
  10. While truffles chill, melt 1 cup (180g) semi-sweet or dark chocolate chips with 1 tablespoon coconut oil or shortening (optional) in a microwave-safe bowl. Microwave in short 30-second intervals, stirring exceptionally well after each, until the chocolate is completely melted and beautifully smooth. Alternatively, melt over a double boiler.
  11. Remove the well-chilled truffles from the refrigerator. Using a dipping fork, carefully dip each truffle into the melted chocolate, allowing any excess chocolate to drip off. Place the chocolate-coated truffle onto the parchment-lined baking sheet. Immediately sprinkle with an additional pinch of flaky sea salt before the chocolate sets completely.
  12. Continue dipping and garnishing all truffles. Once all are coated, return the baking sheet to the refrigerator for a final chill of about 15-30 minutes, allowing the chocolate coating to fully set and harden.
  13. For the best texture and flavor, allow truffles to come to room temperature for about 10-15 minutes before serving. Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze truffles in a single layer until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator overnight before serving. (Optional: Roll plain truffles in cocoa powder, powdered sugar, or chopped nuts for alternative coatings.)

Notes

  • Ensure the caramel is completely cooled before mixing with fudge.
  • Use high-quality chocolate for the best flavor.
  • Adjust the amount of sea salt to your taste preference.

Nutrition

Find it online: https://quizsavor.com/melt-your-mouth-salted/

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