Salted Caramel Fudge Truffles

$To make salted caramel fudge truffles, gather these key items: - 1 cup heavy cream - 2 cups semi-sweet chocolate chips - 1 cup granulated sugar - 1/4 cup unsalted butter, cut into small pieces - 1 teaspoon vanilla extract - 1/2 teaspoon sea salt (plus additional for garnish) - 1/2 cup cocoa powder (for dusting) You can add your own twist to the truffles with these extras: - 1/2 cup finely chopped nuts (for rolling) - Flavored extracts like almond or peppermint - A pinch of espresso powder for a coffee kick If you’re out of something, don’t worry! Here are some swaps: - Use coconut cream instead of heavy cream for a dairy-free option. - Swap semi-sweet chocolate chips for dark chocolate chips if you like a richer taste. - Use brown sugar instead of granulated sugar for a deeper flavor in your caramel. {{ingredient_image_2}} To start, gather your ingredients. You need granulated sugar and water. In a medium saucepan, mix the sugar and 1/4 cup of water. Place it on medium heat. Stir gently until the sugar dissolves. Once it dissolves, stop stirring and let it boil. Watch closely as it changes color. After about 8-10 minutes, it should turn golden amber. When it reaches that color, carefully pour in the heavy cream. Be careful; it will bubble up. Stir gently until the mixture is smooth and well combined. Remove the pan from heat. Add unsalted butter, vanilla extract, and sea salt. Mix until the butter melts and everything is combined. Next, move to the chocolate. Place the semi-sweet chocolate chips in a heatproof bowl. Pour the warm caramel sauce over the chips. Let it sit for 2-3 minutes without stirring. This lets the chocolate melt nicely. After waiting, stir the mixture until it is smooth and glossy. Make sure there are no lumps. A good melt is key for a rich truffle. Once your mixture is ready, cover the bowl with plastic wrap. Place it in the fridge for about 2 hours. This helps the mixture firm up. After chilling, use a melon baller or small cookie scoop. Portion out small amounts of the truffle mixture. With clean hands, roll each portion into a ball. If you like nuts, roll some truffles in finely chopped nuts. For a classic touch, roll the truffles in cocoa powder. If you want a salty kick, sprinkle a bit of sea salt on top. Arrange the truffles on a baking sheet lined with parchment paper. Chill them for another 30 minutes to set firmly. When making these truffles, avoid stirring the sugar while it boils. This can cause the sugar to crystallize, ruining your caramel. Remember to watch the color closely. If the caramel turns too dark, it may taste bitter. Lastly, be careful when adding cream to the hot caramel. The mixture can bubble up quickly, so pour slowly. To get that smooth and silky texture, use high-quality chocolate chips. The better the chocolate, the creamier the truffles will be. Let the warm caramel sit on the chocolate for a few minutes before stirring. This helps the chocolate melt evenly. Also, ensure you mix gently until everything is combined. This keeps air bubbles from forming in your truffles. You can jazz up your truffles with extra flavors. Try adding a teaspoon of espresso powder for a coffee kick. A dash of orange zest can give a fresh twist. For a spicy note, consider a pinch of cayenne pepper. You could also roll some truffles in chopped nuts or toasted coconut for added texture and taste. Pro Tips Use a Candy Thermometer: For precision, consider using a candy thermometer to monitor the caramel’s temperature, ensuring it reaches the perfect golden stage without burning. Cool Gradually: Allow the caramel to cool gradually before adding it to the chocolate. This helps prevent seizing and ensures a smooth mixture. Chill for Texture: Chilling the truffle mixture for a longer period can yield a firmer texture, making it easier to roll into perfect spheres. Experiment with Coatings: Don’t hesitate to experiment with different coatings like crushed pretzels or toasted coconut for a unique flavor twist! {{image_4}} You can easily customize these salted caramel fudge truffles. Adding nuts gives a lovely crunch. Try using finely chopped almonds, pecans, or hazelnuts. You can also add spices. A pinch of cinnamon or a dash of espresso powder boosts flavor. These small changes can make your truffles unique and personal. Rolling options can change the look and taste of your truffles. Cocoa powder is classic and rich. For a fun twist, try colorful sprinkles or shredded coconut. You can even use crushed graham crackers for a s'mores vibe. Experiment with different coatings to find your favorite. Adapting this recipe for dietary needs is simple. For a vegan version, use coconut cream instead of heavy cream and dairy-free chocolate chips. Ensure your sugar is vegan as well. For gluten-free options, check that your chocolate chips and any add-ins are certified gluten-free. These swaps keep the truffles tasty and suitable for everyone. To keep your salted caramel fudge truffles fresh, place them in an airtight container. Layer parchment paper between truffles to prevent sticking. Store them in the refrigerator to maintain their texture. Avoid leaving them at room temperature for too long, as they can soften. When stored correctly, truffles can last about two weeks in the fridge. If you want to keep them longer, you can freeze them. Place the truffles in a single layer on a baking sheet and freeze for about an hour. Once firm, transfer them to a freezer-safe bag. They can last up to three months in the freezer. If your truffles become too soft, refrigerate them for a bit to firm up. If they are frozen, let them sit at room temperature for about 10-15 minutes before enjoying. This helps restore their creamy texture without melting. Avoid reheating truffles in the microwave, as this can alter their taste and texture. Yes, you can make these truffles ahead of time. They keep well in the fridge. You can store them for up to a week. Just keep them in an airtight container. This makes it easy to have a sweet treat ready when you need one! If you don't have heavy cream, you can use coconut cream. It gives a nice flavor and texture. Another option is to use half-and-half, but the truffles may be less rich. You can also try using a dairy-free cream. Each option adds its own twist to the truffles! Watch the sugar as it cooks. When it turns a golden amber color, it is ready. This usually takes about 8-10 minutes. Be careful not to burn it. If it smells very sweet and looks golden, you have made great caramel! You learned how to make delicious salted caramel fudge truffles. We covered ingredients, steps, and tips to avoid mistakes. These truffles can fit any taste with simple swaps and variations. Remember to store them right for the best flavor. Whether you make them ahead or adapt for diets, you’re all set to impress. Enjoy the fun of creating your own tasty treats!$

Salted Caramel Fudge Truffles

Deliciously rich truffles made with salted caramel and chocolate, perfect for a sweet treat.

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Prep Time 20

Cook Time 30

Total Time 2 50

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

1 cup heavy cream
2 cups semi-sweet chocolate chips
1 cup granulated sugar
0.25 cup unsalted butter, cut into small pieces
1 teaspoon vanilla extract
0.5 teaspoon sea salt (plus additional for garnish)
0.5 cup cocoa powder (for dusting)
0.5 cup finely chopped nuts (optional, for rolling)

Instructions

In a medium saucepan, combine the granulated sugar with 1/4 cup of water. Place the pan over medium heat and stir gently until the sugar is fully dissolved. Once dissolved, stop stirring and allow the mixture to boil undisturbed until it turns a lovely golden amber color, approximately 8-10 minutes.
Once the caramel has achieved a rich golden color, carefully pour in the heavy cream. Be prepared for the mixture to bubble vigorously, so take caution while pouring. Stir the mixture gently until it becomes smooth and homogeneous.
Remove the saucepan from the heat and immediately add the pieces of unsalted butter, vanilla extract, and sea salt. Stir until all the ingredients are well combined and the butter has completely melted.
Pour the warm caramel sauce over the semi-sweet chocolate chips positioned in a heatproof bowl. Allow it to sit undisturbed for about 2-3 minutes to enable the chocolate to melt. Afterward, stir the mixture until you achieve a silky smooth and glossy consistency.
Cover the bowl with plastic wrap and place it in the refrigerator. Chill for about 2 hours, or until the mixture firms up enough to be easily scooped.
Once the chilled mixture is set, use a melon baller or a small cookie scoop to portion out bite-sized amounts of the truffle mixture.
With clean hands, roll each portion into a smooth ball. If you like, you can roll some of the truffles in the finely chopped nuts for an added crunch and flavor.
For a classic finish, roll each truffle in cocoa powder. Alternatively, if you want a subtle salty contrast, sprinkle each truffle with a touch of extra sea salt after rolling.
Place the finished truffles on a baking sheet lined with parchment paper. Return them to the refrigerator for an additional 30 minutes to set firmly.

Notes

Arrange the truffles in a decorative box or on a tiered serving stand. Just before serving, add an extra sprinkle of sea salt on top for a visually appealing touch.

Keyword caramel, chocolate, dessert, truffles