Description
Salted Caramel Truffles are rich, creamy bite-sized treats made with smooth caramel, silky chocolate, and a hint of sea salt. Perfect for gifting or indulging, these decadent candies are easy to make and irresistibly delicious.
Ingredients
Scale
Caramel Base
- 1 cup granulated sugar
- 6 tablespoons unsalted butter (cut into pieces)
- 1/2 cup heavy cream (room temperature)
- 1/2 teaspoon sea salt
Chocolate Mixture
- 8 oz semi-sweet chocolate (finely chopped)
- 1/2 teaspoon vanilla extract
Coating and Topping
- 1 cup dark or milk chocolate (for coating)
- flaky sea salt for topping
Instructions
- Make the Caramel: In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Carefully add the butter and stir until melted and combined.
- Add Cream and Salt: Slowly pour in the heavy cream (it will bubble) and stir until smooth. Stir in sea salt and remove from heat.
- Mix with Chocolate and Vanilla: Add the chopped semi-sweet chocolate and vanilla extract to the hot caramel and stir until fully melted and smooth.
- Chill the Mixture: Pour the mixture into a shallow dish and refrigerate for 2–3 hours or until firm.
- Shape the Truffles: Once chilled, scoop out small portions and roll into balls using your hands. Place on a parchment-lined tray and freeze for 15–20 minutes.
- Melt Coating Chocolate: Meanwhile, melt the coating chocolate in a heatproof bowl over simmering water or in the microwave in short bursts.
- Coat the Truffles: Dip each truffle into the melted coating chocolate, letting the excess drip off, and place back on the tray.
- Finish and Set: Sprinkle with flaky sea salt before the coating sets. Refrigerate until firm.
Notes
- Use a cookie scoop for evenly sized truffles.
- Store in the fridge for up to 1 week or freeze for longer storage.
- You can roll the truffles in cocoa powder or chopped nuts instead of coating them in chocolate.
