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To make these salted caramel fudge truffles, gather the following: - 1 cup heavy cream - 1 cup dark chocolate chips (60-70% cacao) - 1/2 cup granulated sugar - 1/4 cup unsalted butter - 1 teaspoon sea salt (plus extra for topping) - 1 teaspoon vanilla extract - 1/2 cup cocoa powder (for rolling) - 1/2 cup crushed nuts or sprinkles (optional, for rolling) You can change up the truffles with these options: - Use milk chocolate chips instead of dark chocolate. - Add a splash of flavored extract, like almond or orange. - Roll in crushed peppermint or toasted coconut for a unique touch. - Heavy cream: You can use coconut cream for a dairy-free option. - Dark chocolate chips: If you need a sweeter taste, choose semi-sweet chocolate chips. - Granulated sugar: Brown sugar can add a richer flavor to the caramel. - Unsalted butter: Use vegan butter for a plant-based version. - Sea salt: Flaky salt can enhance texture and flavor on top of the truffles. These ingredients will help create rich, creamy truffles that melt in your mouth. Feel free to mix and match based on your taste and dietary needs! {{ingredient_image_1}} 1. Start by combining the granulated sugar and 1/4 cup of water in a medium saucepan. Use medium heat. Stir gently until the sugar dissolves. 2. Stop stirring and let it boil. Watch it carefully. It takes about 8-10 minutes to reach a deep amber color. 3. Once it reaches that color, add the heavy cream slowly. The mixture will bubble. Stir constantly until it combines well. 4. Add the unsalted butter and sea salt, mixing until the mixture is smooth. Remove it from heat. 5. In a large bowl, place the dark chocolate chips. Pour the hot caramel mixture over the chocolate. Let it sit for 1-2 minutes. This softens the chocolate. 6. Use a spatula to stir gently until all the chocolate melts and the mix is smooth. Add the vanilla extract and stir it in. 7. Cover the bowl with plastic wrap. Refrigerate for about 2 hours or until the fudge is firm enough to handle. 8. After chilling, scoop out small balls using a melon baller or your hands. Aim for about 1 inch in diameter. 9. Roll each truffle in cocoa powder, crushed nuts, or sprinkles to coat them well. 10. Place the truffles on a parchment-lined tray. Sprinkle a pinch of sea salt on top of each truffle to enhance the flavor. 11. Refrigerate the truffles for at least 30 minutes. This helps firm up the coating before serving. - Use a clean, dry pan. Any moisture can make the sugar seize. - Watch the color closely. It can go from perfect to burnt quickly. - If you need to, swirl the pan gently to help the caramel cook evenly. - Use good-quality dark chocolate chips. They melt better. - Make sure the caramel is hot when you pour it over the chocolate. It helps melt the chips faster. - Stir gently to avoid air bubbles. You want a smooth mixture. To make smooth caramel, keep a few tips in mind. First, always use a clean pan. Any leftover bits can cause graininess. Second, stir the sugar and water gently until dissolved. Once it boils, stop stirring. Let it bubble until it turns a deep amber color. If you stir after this point, it can crystalize. Finally, when adding cream, do it slowly. The mixture will bubble, so be careful. This method ensures a silky caramel that works great in your truffles. If you have leftover truffles, store them correctly. Place them in an airtight container. Keep them in the fridge to maintain freshness. They will last for about a week. Make sure to separate layers with parchment paper. This prevents sticking. If you want to store them longer, consider freezing. Just remember to thaw them in the fridge before serving. This keeps their texture perfect. These truffles shine at any gathering. Serve them on a pretty platter. Add some fresh fruit or nuts for color. You can also pair them with coffee or dessert wine. For a fun twist, try a chocolate fountain. Let guests dip the truffles for an interactive treat. They will love the combination of flavors. Each bite of salted caramel fudge will delight everyone! Pro Tips Use Quality Chocolate: Opt for high-quality dark chocolate with at least 60% cacao for a richer flavor and smoother texture in your truffles. Watch the Caramel Color: Keep a close eye on the caramel as it cooks; once it reaches a deep amber, it can quickly go from perfect to burnt. Chill Thoroughly: Make sure to refrigerate the fudge mixture long enough for it to firm up; this will make rolling the truffles much easier. Experiment with Coatings: Feel free to try different coatings such as crushed cookies, coconut flakes, or flavored sprinkles for a unique twist on your truffles. {{image_2}} You can add fun flavors to your salted caramel fudge truffles. A few drops of mint or almond extract will give them a fresh twist. You can also try orange zest for a bright taste. Just remember, a little goes a long way. Add these flavors after you mix in the chocolate for the best results. If you want to make vegan truffles, swap the heavy cream for coconut cream. Use dairy-free chocolate chips instead of dark chocolate. You can also use vegan butter for a rich taste. These changes keep the truffles creamy while meeting vegan needs. They taste just as good! Coating your truffles can change their look and taste. Instead of cocoa powder, try using flavored cocoa, like dark chocolate or coffee. You could also roll them in shredded coconut for a tropical vibe. Crushed nuts add a nice crunch and flavor. Get creative with your coatings to find your favorite! Store your salted caramel fudge truffles in an airtight container. Use parchment paper between layers. This prevents sticking and keeps them fresh. Keep the truffles in the fridge. They stay cool and maintain their texture. If you want to keep them longer, use a freezer-safe container. When stored properly, these truffles last about one week in the fridge. You can also freeze them for up to three months. Just remember to wrap them well to avoid freezer burn. Always check for any off smells or textures before eating. To freeze, first chill the truffles in the fridge. Once firm, place them in a single layer on a tray. Freeze for about an hour. After they harden, transfer them to an airtight container. Label the container with the date. This helps you track freshness. When ready to eat, let them thaw in the fridge for a few hours. Enjoy your sweet treat! The best chocolate for truffles is dark chocolate. I recommend using chocolate chips with 60-70% cacao. This range gives a nice balance of rich flavor and sweetness. Higher cacao chocolates can be too bitter, while lower cacao may not be rich enough. When you melt the chocolate, it will blend perfectly with the caramel, creating a smooth texture. Yes, you can make these truffles in advance! They store well in the fridge for about one week. If you want to keep them longer, freeze them. Place the truffles in an airtight container. They can last for up to three months in the freezer. Just remember to let them thaw in the fridge before serving. If your caramel is grainy, it may have crystallized. To fix this, you can add a bit of water and gently heat it until it melts again. If your caramel is too hard, it may have cooked too long. To avoid this, use a candy thermometer and aim for 340°F. If it still hardens, you can melt it again by adding cream or butter over low heat. This guide covered ingredients, steps, tips, and variations for making truffles. We explored how to make smooth caramel and melt chocolate perfectly. I shared tricks to avoid grainy textures and how to store leftovers well. Whether trying new flavors or dietary needs, your options are vast. Remember, practice makes perfect. Each attempt brings improvement and tasty outcomes. Don’t hesitate to experiment and enjoy the process. Creating these treats should be just as delightful as eating them. Happy truffle-making!

Salted Caramel Fudge Truffles

Deliciously rich truffles made with salted caramel and dark chocolate, rolled in cocoa powder or nuts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup heavy cream
  • 1 cup dark chocolate chips (60-70% cacao)
  • 1 2 granulated sugar
  • 1 4 unsalted butter
  • 1 teaspoon sea salt (plus extra for topping)
  • 1 teaspoon vanilla extract
  • 1 2 cocoa powder (for rolling)
  • 1 2 crushed nuts or sprinkles (optional, for rolling)

Instructions
 

  • In a medium saucepan, combine the granulated sugar and 1/4 cup of water over medium heat. Stir gently until the sugar dissolves, then stop stirring and allow it to boil until it turns a deep amber color (about 8-10 minutes).
  • As soon as the caramel reaches the desired color, carefully add the heavy cream (it will bubble up), stirring constantly until combined. Add the unsalted butter and sea salt, stirring until the mixture is smooth and fully combined. Remove from heat.
  • In a large bowl, place the dark chocolate chips. Pour the hot caramel mixture over the chocolate and let it sit for 1-2 minutes to allow the chocolate to soften.
  • Stir the mixture gently with a spatula until all the chocolate is melted and the mixture is smooth. Add the vanilla extract and stir to incorporate.
  • Cover the bowl with plastic wrap and refrigerate for about 2 hours or until the fudge mixture is firm enough to handle.
  • Once chilled, use a melon baller or your hands to scoop and roll small balls (about 1 inch in diameter) of the fudge mixture.
  • Roll each truffle in cocoa powder, crushed nuts, or sprinkles until fully coated.
  • Place the rolled truffles on a parchment-lined tray and sprinkle a pinch of sea salt on top of each for an extra kick.
  • Refrigerate the truffles for at least 30 minutes before serving to firm up the coating.

Notes

For a variation, try using different toppings like coconut or crushed cookies.
Keyword caramel, chocolate, dessert, truffles