Salted Caramel Fudge Truffles
Equipment
- 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
Instructions
- Line a baking sheet with parchment paper.
- In a medium saucepan, combine granulated sugar and water over medium heat.
- Stir until the sugar has dissolved and bring to a boil without stirring further.
- Cook until the mixture turns a deep amber color.
- 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.
- Pour the mixture into a mixing bowl and let 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 and roll into balls.
- Roll each truffle in cocoa powder until evenly coated.
- Place the truffles on the prepared baking sheet.
Notes
When making the caramel, watch the sugar mixture closely 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, try using smoked sea salt or adding a splash of vanilla extract to the caramel mixture.
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