Easy Salted Caramel Fudge Truffles are the perfect blend of sweet, salty, and indulgent flavors. These creamy delights are simple to make and are sure to impress, whether you’re preparing a treat for a gathering or just indulging yourself. With just a few ingredients and a little effort, you can create these luxurious truffles at home without needing any fancy equipment or advanced skills. The contrast of smooth caramel, rich white chocolate, and a touch of sea salt makes them irresistible to anyone with a sweet tooth.
The history of truffles dates back to France in the 19th century, where these confections were first created as a simple yet elegant dessert. Named after the rare and expensive truffle fungus due to their similar appearance, chocolate truffles have evolved into a wide variety of flavors and textures. Salted caramel as a flavor combination became a culinary sensation in the late 20th century, thanks to French pastry chef Pierre Hermé, who popularized it as a perfect balance of sweet and salty. Combining these two elements, salted caramel truffles are now a modern classic in the world of desserts.
Ingredients Breakdown:
- Sweetened Condensed Milk (1 cup/240 ml): This provides the creamy base for the fudge-like texture and adds sweetness.
- White Chocolate (2 cups/350 g): Melts into the condensed milk for a smooth and rich truffle core.
- Caramel Sauce (1/2 cup/120 ml): Brings the signature caramel flavor. Store-bought or homemade works well.
- Butter (2 tablespoons): Adds silkiness and richness to the mixture.
- Vanilla Extract (1 teaspoon): Enhances the flavor and adds warmth.
- Sea Salt (1/2 teaspoon + extra for topping): Balances the sweetness and highlights the caramel notes.
- Cocoa Powder or Crushed Nuts (optional for coating): Adds texture and aesthetic appeal.
Step-by-Step Recipe:
- Prepare the Base: In a medium saucepan, combine the sweetened condensed milk, butter, and caramel sauce over low heat. Stir constantly until smooth and well-combined.
- Melt the Chocolate: Add the white chocolate to the saucepan and stir until it melts completely, forming a glossy and smooth mixture.
- Flavor Boost: Stir in the vanilla extract and 1/2 teaspoon of sea salt. Mix well to ensure an even distribution of flavor.
- Chill the Mixture: Pour the mixture into a shallow dish or tray lined with parchment paper. Allow it to cool slightly before refrigerating for at least 2 hours or until firm.
- Shape the Truffles: Scoop out small portions of the chilled mixture using a spoon or melon baller and roll them into balls with your hands. Work quickly, as the mixture can soften from the heat of your hands.
- Add the Finishing Touch: Roll the truffles in cocoa powder, crushed nuts, or drizzle with additional caramel sauce. Sprinkle a tiny pinch of sea salt on top for that signature salted caramel finish.
- Serve and Store: Enjoy immediately or refrigerate in an airtight container for up to a week.
Tips for the Perfect Truffles:
- Use high-quality white chocolate for a smooth and rich result.
- Ensure the mixture is fully chilled before shaping to make rolling easier.
- Lightly grease your hands with a bit of butter or oil to prevent sticking while shaping.
- For an extra caramel kick, insert a small dollop of caramel sauce into the center of each truffle before rolling.
Variations and Customizations:
- Dark Chocolate Twist: Replace white chocolate with dark chocolate for a more intense flavor.
- Nutty Surprise: Roll the truffles in chopped toasted almonds, pecans, or hazelnuts for added crunch.
- Spiced Version: Add a pinch of cinnamon or nutmeg to the mixture for a warm, spiced touch.
- Alcohol-Infused: Stir in a tablespoon of rum, bourbon, or Irish cream liqueur for an adult-friendly version.
Health Considerations and Nutritional Value:
Salted caramel fudge truffles are undeniably indulgent, so they are best enjoyed in moderation. A single truffle typically contains around 70-90 calories, depending on the size and additional coatings. While these treats are rich in sugar and fats, they are also a great source of instant energy. If you’re looking for healthier alternatives, consider using sugar-free caramel sauce, dark chocolate, or low-fat condensed milk.
FAQ:
Q: Can I make these truffles ahead of time?
A: Yes, these truffles store well in the refrigerator for up to a week and can also be frozen for up to a month.
Q: Can I make them dairy-free?
A: Substitute sweetened condensed coconut milk and dairy-free chocolate to create a vegan-friendly version.
Q: Why are my truffles too soft to shape?
A: Ensure the mixture is adequately chilled before shaping. If it still feels soft, place it back in the refrigerator for another 30 minutes.
Easy Salted Caramel Fudge Truffles
Ingredients
- 60 grams 1/4 cup unsalted butter
- 240 ml 1 cup sweetened condensed milk
- 90 grams 1/2 cup brown sugar
- 150 grams 1 cup white chocolate, broken into pieces
- 1/2 teaspoon sea salt
- 300 grams 2 cups good-quality dark or milk chocolate
- Crushed peanuts or hazelnuts optional
Instructions
Microwave Instructions:
- In a medium, microwave-safe bowl with high sides (to prevent splattering), combine the butter, sweetened condensed milk, and brown sugar. Heat in the microwave for about 3 minutes, pausing every minute to stir. By the end of this time, the butter should be fully melted, and the sugar should be dissolved.
- Stir the caramel mixture thoroughly, then microwave for an additional 2 minutes, stirring every 30 seconds. Be cautious, as the caramel will become very hot and may bubble over if left unattended. Use oven mitts to safely handle the bowl while removing it from the microwave. The caramel should be thick and golden in color. To ensure proper setting, it needs to reach the “soft ball stage” (112°C / 234°F). You can verify this with a candy thermometer. Avoid overheating, as this will make the caramel set too hard.
- Once the caramel reaches the right stage, add the white chocolate pieces and sea salt. Stir well until the chocolate melts completely and the mixture is smooth. Cover the bowl with plastic wrap and refrigerate for at least 3-4 hours, allowing the caramel to firm up.
Stovetop Instructions:
- In a medium saucepan, combine the butter, sweetened condensed milk, and brown sugar. Cook over low heat, stirring frequently, until the butter melts and the sugar dissolves completely.
- Increase the heat to medium and continue stirring as the mixture begins to simmer and thicken. This process can take about 5-6 minutes. The caramel should be thick and golden in color, reaching the “soft ball stage” (112°C / 234°F). Use a candy thermometer to check the temperature.
- Once the caramel is ready, remove it from the heat and immediately stir in the white chocolate and sea salt. Mix until the chocolate is fully melted and the mixture is smooth. Transfer the caramel fudge to a medium-sized bowl, cover it with plastic wrap, and refrigerate for at least 3-4 hours to set.
Coating in Chocolate:
- Let the caramel fudge sit at room temperature for 5-10 minutes to soften slightly. Line a large baking tray with baking or parchment paper.
- Melt the chocolate in a microwave-safe bowl by heating it in 30-second intervals, stirring after each interval, until it is smooth and fully melted.
- Scoop out tablespoons of the caramel fudge and roll them into balls with your hands. Dip each ball into the melted chocolate, using a fork to lift it out and place it onto the prepared baking tray.
- Repeat with the remaining fudge truffles. If desired, sprinkle crushed nuts on top of each truffle.
- Refrigerate the truffles for at least 30 minutes to allow the chocolate coating to set. Store any leftovers in an airtight container in the refrigerator.