Description
Rich, chocolatey fudge swirled with homemade salted caramel, optionally coated in dark chocolate and sprinkled with sea salt. A perfect indulgent treat!
Ingredients
Scale
- 1 cup (200g) granulated sugar
- 6 tablespoons (90g) unsalted butter, cut into cubes
- 1/2 cup (120ml) heavy cream
- 1 teaspoon sea salt, plus more for sprinkling
- 12 ounces (340g) semi-sweet chocolate, finely chopped
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup (60ml) heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 8 ounces (225g) dark chocolate, finely chopped
- 1 tablespoon coconut oil (or vegetable oil)
- Sea salt flakes, for sprinkling
- Cocoa powder, for dusting
- Chopped nuts (pecans, walnuts, almonds), for rolling
Instructions
- In a medium saucepan, pour the granulated sugar in an even layer. Cook over medium heat, without stirring, until the sugar begins to melt around the edges. As the sugar melts, it will start to clump. Don’t panic! Continue cooking, swirling the pan occasionally, until all the sugar is melted and a deep amber color. This process requires patience, so don’t rush it. Watch carefully, as burnt sugar is not a pleasant flavor.
- Once the sugar is completely melted and amber in color, remove the pan from the heat. Immediately add the cubed butter. Be careful, as the mixture will bubble vigorously. Whisk the butter into the melted sugar until it is completely smooth and incorporated.
- Slowly pour in the heavy cream while whisking constantly. The mixture will bubble up again, so be cautious. Continue whisking until the caramel is smooth and creamy.
- Stir in the 1 teaspoon of sea salt. Taste and add more salt if desired, depending on your preference. Remember, we’re aiming for a salted caramel, so don’t be shy!
- Pour the salted caramel into a heat-proof bowl or container. Let it cool completely to room temperature. This will take about 1-2 hours. The caramel will thicken as it cools. You can speed up the cooling process by placing it in the refrigerator, but check it frequently and stir occasionally to prevent it from becoming too hard.
- In a large, microwave-safe bowl, combine the chopped semi-sweet chocolate, sweetened condensed milk, heavy cream, and butter.
- Microwave the mixture in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and the mixture is smooth. Be careful not to overheat the chocolate, as it can seize up. If you prefer, you can melt the chocolate mixture in a double boiler over simmering water.
- Stir in the vanilla extract until it is evenly distributed throughout the fudge mixture.
- Once the salted caramel has cooled, gently fold it into the melted chocolate fudge mixture. Don’t overmix; you want to see swirls of caramel throughout the fudge. This creates a beautiful visual effect and a delightful textural contrast.
- Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on two sides. This will make it easier to lift the fudge out later. Pour the fudge mixture into the prepared pan and spread it evenly. Cover the pan with plastic wrap, pressing the plastic wrap directly onto the surface of the fudge to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the fudge is firm.
- Once the fudge is firm, lift it out of the pan using the parchment paper overhang. Place the fudge on a cutting board. Using a sharp knife, cut the fudge into small squares, about 1 inch in size.
- Roll each square of fudge between your palms to form a smooth ball. If the fudge is too soft to roll easily, return it to the refrigerator for a short time to firm up further.
- Place the rolled fudge balls on a parchment-lined baking sheet and return them to the refrigerator for at least 30 minutes to firm up before coating. This will make them easier to handle.
- In a heat-proof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the dark chocolate and coconut oil (or vegetable oil), stirring until smooth. The coconut oil helps to thin the chocolate and gives it a glossy finish.
- Remove the chilled fudge balls from the refrigerator. Using a fork or dipping tools, dip each truffle into the melted chocolate, ensuring it is completely coated. Gently tap off any excess chocolate.
- Place the dipped truffles back on the parchment-lined baking sheet. Immediately sprinkle with sea salt flakes, cocoa powder, or chopped nuts, if desired. You can also roll the truffles in cocoa powder or chopped nuts for a different texture and appearance.
- Return the coated truffles to the refrigerator for about 15-20 minutes, or until the chocolate is set.
- Serve the Salted Caramel Fudge Truffles chilled or at room temperature. They are delicious on their own or as part of a dessert platter.
- Store the truffles in an airtight container in the refrigerator for up to 2 weeks. They can also be frozen for up to 2 months. Thaw in the refrigerator before serving.
Notes
- Be patient when making the caramel. Don’t rush the melting process, and watch carefully to prevent burning.
- When melting the chocolate for the fudge, microwave in short intervals and stir frequently to avoid overheating.
- Don’t overmix the caramel into the fudge; you want to see swirls of caramel.
- Chilling the fudge and truffles is essential for easy handling and a firm texture.
- Get creative with your coatings! Use your favorite toppings to customize the truffles.
- Prep Time: 30 minutes
- Cook Time: 20 minutes