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Salted Caramel Truffles Recipe

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Rich, bite-sized chocolate candies filled with smooth, buttery caramel and finished with a hint of sea salt. Sweet, salty, and melt-in-your-mouth delicious.

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt, plus extra for topping
  • 8 oz dark or semisweet chocolate, chopped
  • Optional: flaked sea salt or crushed pretzels for topping
  • Optional: 1 tsp corn syrup or glucose for smoother caramel

Instructions

  1. In a saucepan over medium heat, melt the sugar, stirring occasionally until it turns a deep amber color.
  2. Carefully whisk in the butter, then the heavy cream, stirring constantly until smooth and thickened.
  3. Remove from heat, stir in vanilla and a pinch of sea salt, and let cool slightly.
  4. Chill the caramel in the fridge for about 1 hour until scoopable.
  5. Scoop small portions of caramel and roll them into balls; freeze for 15–20 minutes to firm.
  6. Melt the chocolate in a heatproof bowl using a microwave or double boiler.
  7. Dip each chilled caramel ball into the melted chocolate and place on parchment paper.
  8. Before chocolate sets, sprinkle with flaked sea salt.
  9. Let truffles firm at room temperature or in the fridge until fully set.

Notes

  • Add espresso powder to the caramel for a mocha twist.
  • Coat truffles in white chocolate, cocoa powder, crushed nuts, or toasted coconut for variety.
  • Cook caramel slightly longer for a firmer texture.
  • Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.
  • Allow refrigerated truffles to sit at room temperature for 10–15 minutes before serving.

Nutrition

Find it online: https://cookedbymaya.com/salted-caramel-truffles-recipe/