Salted caramel fudge truffles are rich, decadent confections that combine smooth chocolate ganache with creamy caramel and a hint of sea salt. Unlike regular chocolate truffles or simple caramel candies, these truffles feature multiple layers of flavor that create a sophisticated balance between sweet and salty elements.
These truffles are ideal for gift-giving, elegant dinner parties, or as a luxurious treat to enjoy with after-dinner coffee. They can also be customized with different coatings such as cocoa powder, chopped nuts, or rolled in additional sea salt flakes like artisan chocolatier creations. Salted caramel fudge truffles are rich, decadent confections that combine smooth chocolate ganache with creamy caramel and a hint of sea salt. Unlike regular chocolate truffles or simple caramel candies, these truffles feature multiple layers of flavor that create a sophisticated balance between sweet and salty elements.
Ingredients
For the caramel center:
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter, cubed
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
For the chocolate coating:
- 8 oz dark chocolate, finely chopped
- 1 tablespoon coconut oil or shortening
For coating:
- 1/2 cup cocoa powder
- 1/4 cup powdered sugar
- Extra sea salt flakes for garnish
Instructions
Start by making the caramel center. In a heavy-bottomed saucepan, heat the granulated sugar over medium heat, stirring constantly with a wooden spoon until it melts and turns golden amber colored, about 8-10 minutes. Remove from heat and quickly whisk in the cubed butter until smooth.
Slowly pour in the heavy cream while whisking continuously - the mixture will bubble vigorously. Stir in the sea salt and let cool to room temperature, then refrigerate for 2-3 hours until firm enough to handle.
Once the caramel has chilled and thickened, use a small spoon to scoop portions and roll them into small balls about 3/4 inch in diameter. Place on a parchment-lined baking sheet and freeze for 15 minutes to firm up.
For the chocolate coating, melt the chopped chocolate with coconut oil in a microwave-safe bowl, heating in 30-second intervals and stirring between each until smooth. Let cool for 5 minutes.
Using a fork, dip each frozen caramel ball into the melted chocolate, allowing excess to drip off. Return to the parchment-lined sheet and refrigerate for 15-20 minutes until the chocolate sets completely.
In a small bowl, whisk together the cocoa powder and powdered sugar. Roll each truffle in this mixture until evenly coated, then sprinkle with sea salt flakes.
Store the finished truffles in an airtight container in the refrigerator for up to one week, bringing them to room temperature for 15-20 minutes before serving for the best texture and flavor experience.