Salted Caramel Fudge Truffles

Imagine crafting Salted Caramel Fudge Truffles, where 200 grams of dark chocolate meets 100 milliliters of rich caramel and a hint of sea salt for balance.

The process involves precise heating and cooling to achieve a velvety texture, all in the span of a couple of hours.

Your kitchen becomes a haven of indulgence, yet there’s a secret technique that elevates these truffles to pure decadence.

Curious to uncover this culinary magic?

Kitchen Tools Required

• 1 Medium saucepan
• 1 Wooden spoon
• 1 Baking sheet
• 1 Parchment paper
• 1 Mixing bowl
• 1 Whisk
• 1 Measuring cups
• 1 Measuring spoons
• 1 Small cookie scoop or tablespoon
• 1 Refrigerator

Ingredients

• 1 cup Granulated sugar
• 1/4 cup Water
• 1/2 cup Heavy cream
• 2 tablespoons Unsalted butter
• 1/4 teaspoon Sea salt
• 12 ounces Dark chocolate, chopped
• 1/2 cup Cocoa powder, for coating

Cook & Prep Time

Here’s a timeline to efficiently manage your time while preparing Salted Caramel Fudge Truffles:

Total Time Required:

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Resting Time: 2 hours
• Total Active Time: 30 minutes
• Total Time (including resting): 2 hours 30 minutes

Timeline:

1. Preparation (0 – 5 minutes):
   • Gather all ingredients and equipment.
   • Line a baking sheet with parchment paper.
2. Making Caramel (5 – 20 minutes):
   • Combine granulated sugar and water in a medium saucepan over medium heat.
   • Stir until sugar dissolves and bring to a boil.
   • Cook without stirring further, watching closely, until the mixture turns a deep amber color.
3. Adding Cream and Chocolate (20 – 30 minutes):
   • Carefully whisk in the heavy cream until smooth.
   • Add unsalted butter and sea salt, stirring until combined.
   • Remove from heat and add the chopped dark chocolate.
   • Stir until the chocolate is completely melted and the mixture is smooth.
4. Cooling and Refrigerating (30 – 150 minutes):
   • Pour the mixture into a mixing bowl and let it cool to room temperature.
   • Cover with plastic wrap and refrigerate for 2 hours or until firm.
5. Rolling and Coating Truffles (150 – 175 minutes):
   • Use a small cookie scoop or tablespoon to scoop portions of the mixture.
   • Roll each portion into balls.
   • Roll each truffle in cocoa powder until evenly coated.
   • Place the truffles on the prepared baking sheet.

Extra Tips:

• While the mixture is cooling and refrigerating, use this time to clean up the kitchen or prepare any additional garnishes or packaging if gifting the truffles.
• Be attentive during the caramel-making process, as sugar can burn quickly once it starts to color.

Recipe

Salted Caramel Fudge Truffles are a delightful treat that combines the rich flavors of dark chocolate with the sweet and salty notes of caramel.

These decadent truffles are perfect for any occasion, from holiday gatherings to a simple indulgence after dinner.

With a silky-smooth filling and a dusting of cocoa powder, each bite delivers a luxurious experience that will satisfy even the most discerning sweet tooth.

The preparation process requires a bit of patience, especially during the caramel-making stage, but the results are well worth the effort.

To create these truffles, you’ll need to begin by making a caramel sauce, which serves as the base of the fudge filling.

The caramel is combined with dark chocolate to create a luscious mixture that’s then chilled until firm.

Once set, the mixture is shaped into bite-sized balls and rolled in cocoa powder to give the truffles their classic appearance and an added layer of flavor.

This recipe yields approximately 24 truffles, making it ideal for sharing with family and friends.

To prepare the Salted Caramel Fudge Truffles, start by lining a baking sheet with parchment paper.

In a medium saucepan, combine the granulated sugar and water over medium heat, stirring until the sugar dissolves.

Bring the mixture to a boil without stirring further and cook until it turns a deep amber color.

Carefully whisk in the heavy cream until smooth, then add the unsalted butter and sea salt, stirring until combined.

Remove from heat, add the chopped dark chocolate, and stir until the chocolate is completely melted and the mixture is smooth.

Pour the mixture into a mixing bowl, let it cool to room temperature, cover with plastic wrap, and refrigerate for 2 hours or until firm.

Using a small cookie scoop or tablespoon, scoop portions of the mixture, roll into balls, and coat each truffle in cocoa powder.

Place the truffles on the prepared baking sheet.

Extra tips: When making the caramel, keep a close eye on the sugar mixture as it can burn quickly once it starts to change color.

If the mixture seizes when adding the cream, return it to low heat and stir gently until smooth.

For a more intense flavor, consider using smoked sea salt or adding a splash of vanilla extract to the caramel mixture.

These variations can elevate the taste profile of your truffles, allowing for a unique twist on this classic treat.

Cooking Steps

You’ll start by lining your baking sheet with parchment paper, ensuring a non-stick surface for your truffles.

Next, in a medium saucepan, combine exactly 1 cup of granulated sugar with 1/4 cup of water, then heat the mixture over medium heat.

Allow it to boil undisturbed until it reaches a deep amber hue, then carefully integrate 1/2 cup of heavy cream, whisking until smooth.

Step 1. Baking Sheet Preparation Step

Before diving into the delicious process of crafting Salted Caramel Fudge Truffles, it’s essential to prepare your baking sheet properly.

Begin by selecting a standard-sized baking sheet, approximately 18 by 13 inches, to accommodate all your truffles.

Next, lay a sheet of parchment paper over the baking surface, guaranteeing it covers the entire area.

This creates a non-stick barrier that prevents the truffles from adhering to the sheet, allowing for smooth removal later.

Trim any excess parchment at the edges for a neat fit.

This meticulous preparation guarantees your truffles, once rolled in cocoa powder, rest comfortably on a smooth, even surface.

This step sets the stage for seamless cooling and presentation, preserving their elegant shape.

Step 2. Combine Sugar and Water

Kick off the caramel-making process by combining 1 cup of granulated sugar and 1/4 cup of water in a medium saucepan over medium heat.

Gently stir with a wooden spoon until the sugar dissolves completely, forming a clear, syrupy mixture.

Here’s a quick look at the initial steps:

Step	Ingredient	Measurement
Combine	Granulated sugar	1 cup
Add	Water	1/4 cup

The fusion of sugar and water is the foundational alchemy for your caramel.

Verify no sugar granules remain, as lingering crystals can compromise texture.

Maintain an even heat, embracing the transformation with patience and precision.

Step 3. Boil Without Stirring Further

As the sugar-water mixture begins to heat, resist the temptation to stir further once it reaches a boil.

Let it bubble undisturbed in the saucepan. Stirring can cause the sugar to crystallize, ruining your caramel’s smooth texture.

Instead, focus on maintaining a steady medium heat.

Watch closely as the sugar dissolves completely, forming a clear syrup.

A gentle swirl of the pan, occasionally, can help guarantee even heat distribution without the risk of crystallization.

Pay attention to the edges where sugar might concentrate.

Your goal is to achieve a uniform consistency, the baseline for the complex caramel flavors to develop.

Precision at this stage sets the stage for the transformation into the rich, velvety core of your salted caramel fudge truffles.

Step 4. Caramelize Until Deep Amber

Once your sugar-water mixture has reached a steady boil, it’s time to keep a close watch as it transforms.

Observe as it changes from clear to a rich, deep amber color.

This is the vital phase where caramelization occurs.

Use your senses: look for a deep amber hue, listen for a gentle bubbling, and smell the sweet aroma that suggests the sugar’s transformation.

Phase	Description
Initial Boil	Sugar dissolves, clear
Light Amber	Slight color change
Medium Amber	Richer color, sweet aroma
Deep Amber	ideal caramelization

Timing is key; the sugar can burn quickly. Remove it from heat immediately upon reaching the desired shade to preserve its complex flavors without bitterness.

Step 5. Incorporate Heavy Cream Carefully

With the sugar mixture reaching its perfect deep amber stage, it’s crucial to incorporate the heavy cream with precision to avoid any mishaps.

Begin by removing the saucepan from the heat to control the temperature.

Gradually drizzle in 1/2 cup of heavy cream while continuously whisking.

This steady motion guarantees the caramel doesn’t seize or splatter.

The cream should be at room temperature to minimize temperature shock, creating a smooth blend without clumps.

As the cream joins the caramel, a luscious, creamy swirl emerges.

Watch the mixture transform, maintaining a consistent, velvety texture.

If any lumps appear, gently return the saucepan to low heat, stirring until smooth.

This step sets the foundation for your decadent salted caramel fudge truffles.

Serving Tips

• Coffee Pairing: Serve the truffles with a hot cup of espresso or cappuccino to complement the rich chocolate and caramel flavors.
• Wine Accompaniment: Pair with a glass of Port or dessert wine for an indulgent and sophisticated treat.
• Ice Cream Topping: Crumble truffles over vanilla or caramel ice cream for an extra layer of decadence.
• Fruit Platter: Balance the sweetness by serving alongside fresh berries or sliced fruits.
• Gift Box: Package in a decorative box for a delightful homemade gift that will surely impress.

Storage/Freezing/Reheating

Storage: Store salted caramel fudge truffles in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks to maintain freshness.

Freezing: To freeze, place truffles in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag for up to three months.

Reheating: There’s no need to reheat truffles, as they’re best enjoyed at room temperature.

Simply let frozen truffles thaw in the refrigerator overnight before serving.

Final Thoughts

As you savor these salted caramel fudge truffles, you’ll appreciate the delicate balance of sweet and salty, with each bite delivering a burst of rich flavors.

The precise 1:1 sugar-to-liquid ratio guarantees a smooth caramel, while the 1/4 teaspoon of sea salt elevates the taste, creating a sophisticated contrast.

The 12 ounces of dark chocolate provide a robust undertone, harmonizing with the creamy caramel for a luxurious texture.

When crafting these truffles, your careful attention to the sugar’s transformation into a deep amber hue is critical—patience is key.

Each truffle, a 1-tablespoon portion, is lovingly rolled in 1/2 cup of cocoa powder, adding an elegant finish.

These truffles encapsulate a perfect blend, offering indulgence with every meticulously crafted piece.

Frequently Asked Questions

Can I Use Milk Chocolate Instead of Dark Chocolate?

You can substitute milk chocolate for dark chocolate, but adjust sugar levels to prevent excessive sweetness. Milk chocolate has a higher sugar content, so reduce granulated sugar to 3/4 cup for balanced flavor. Experiment creatively!

Is There a Vegan Alternative for Heavy Cream?

You can substitute heavy cream with full-fat coconut milk for a vegan option. Use a 1:1 ratio for precise measurement. This adds a creamy texture and a hint of coconut flavor, enhancing your dessert’s uniqueness.

How Long Do the Truffles Last at Room Temperature?

You can keep the truffles at room temperature for about 3-5 days. Make certain you store them in an airtight container to maintain their texture and flavor. For extended freshness, refrigeration is recommended, but it isn’t necessary.

Can I Add Nuts or Dried Fruit to the Truffle Mixture?

You can definitely incorporate nuts or dried fruit into the mixture. Finely chop 1/2 cup of your preferred add-ins, like toasted almonds or dried cranberries, and mix them in after the chocolate has melted for extra texture.

What Is the Best Way to Prevent the Sugar From Burning?

To prevent sugar burning, monitor temperature closely. Use a candy thermometer, maintaining heat at 320°F. Stir gently until dissolved, then stop. Watch color shift to amber. For creative flair, swirl pan gently without stirring.