Rich, creamy caramel fudge encased in a smooth chocolate shell, topped with a sprinkle of crushed nuts or sea salt for the ultimate indulgence. These truffles are perfect for gifting or a decadent holiday treat!
Ingredients
60g (1/4 cup) unsalted butter
240ml (1 cup) sweetened condensed milk
90g (1/2 cup) brown sugar
150g (1 cup) white chocolate, broken into pieces
1/2 tsp sea salt
300g (2 cups) good quality dark or milk chocolate
Crushed peanuts or hazelnuts (optional)
Instructions
1- Make the Caramel Fudge:
Microwave Instructions:
In a medium microwave-safe bowl, combine butter, sweetened condensed milk, and brown sugar.
Microwave for 3 minutes, stopping every minute to stir until butter is melted and sugar is dissolved.
Stir well, then microwave for another 2 minutes, stopping every 30 seconds to stir and prevent bubbling over.
Check that the caramel reaches soft ball stage (112°C/234°F) using a candy thermometer.
Stir in white chocolate and sea salt until smooth. Cover with plastic wrap and refrigerate for 3-4 hours until firm.
Stovetop Instructions:
Combine butter, sweetened condensed milk, and brown sugar in a medium saucepan. Stir over low heat until butter is melted and sugar is dissolved.
Increase to medium heat and stir continuously until the caramel thickens and turns golden. Check for soft ball stage (112°C/234°F).
Remove from heat, stir in white chocolate and sea salt, and transfer to a bowl. Cover and refrigerate for 3-4 hours until firm.
2- Shape the Truffles:
Remove the caramel fudge from the fridge and let it sit at room temperature for 5-10 minutes to soften slightly.
Line a baking tray with parchment paper. Scoop out tablespoons of fudge and roll into balls using your hands.
3- Coat in Chocolate:
Melt the dark/milk chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.
Dip each caramel ball into the melted chocolate using a fork. Tap off the excess and place on the prepared tray.
Top with crushed nuts or a sprinkle of sea salt, if desired.
4- Set and Store:
Refrigerate the truffles for at least 30 minutes to set.
Store in an airtight container in the fridge for up to 1 week.
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