Salted Caramel Fudge Truffles with Dark Chocolate Coating
By Ava Mitchell
Prep
240 min
Cook
6 min
Total
246 min
Servings
18
Level
Easy
Cooking the caramel to soft-ball stage concentrates it into a thick, golden fudge that firms enough to roll without turning hard. These salted caramel fudge truffles pair a buttery caramel center with a dark or milk chocolate coating and an optional nut topping.
Butter, full-fat sweetened condensed milk, and brown sugar form the caramel base; brown sugar is specifically responsible for its caramel flavor. White chocolate melts into the hot mixture with sea salt, making the chilled filling smooth. The coating uses good-quality dark or milk chocolate, while crushed peanut or hazelnuts are optional. Both microwave and stovetop methods bring the base to the same thick, golden endpoint for dependable rolling after chilling.
During microwave cooking, stir every minute at first and every 30 seconds in the final two minutes, because the hot caramel can bubble over. On the stove, keep stirring as it simmers over medium heat until it thickens. In either method, a candy thermometer should read 112 C / 234 F. Going beyond that soft-ball stage makes the finished fudge set too hard and can leave it difficult to shape once chilled for the chocolate coating.
After chilling for three to four hours, let the fudge sit briefly at room temperature before portioning it into tablespoon-sized balls. Set the coated truffles on lined paper, add nuts if wanted, and chill them 30 minutes. Keep leftovers in an airtight container in the refrigerator, where the coating stays firm and the centers remain easy to serve.
Why you'll love this recipe
- Reaching soft-ball stage gives the caramel a firm yet rollable set, so the chilled centers hold their shape under the chocolate coating.
- Frequent microwave stirring controls heat buildup, helping the thick caramel cook evenly instead of bubbling over the bowl during its final minutes.
- Brown sugar supplies the caramel character, while white chocolate stirred in off heat leaves the filling smooth after chilling.
- A brief rest at room temperature softens the chilled fudge slightly, making tablespoon portions easier to roll without cracking.
- Dark chocolate can balance the sweet caramel center, while milk chocolate remains an allowed option for readers who prefer it.
- The recipe offers microwave and stovetop routes, and both rely on the same golden color and thick texture cue.
Ingredients
- •60 g unsalted butter
- •240 ml sweetened condensed milk
- •90 g brown sugar
- •150 g white chocolate (broken into pieces)
- •0.5 teaspoon sea salt
- •300 g good-quality dark or milk chocolate
- •crushed peanut or hazelnuts (optional)
Instructions
- 1
For the microwave method, add the butter, sweetened condensed milk, and brown sugar to a medium microwave-safe bowl with high sides.
- 2
Microwave for approximately 3 minutes, stopping every minute to stir, until the butter is melted and the sugar is dissolved.
- 3
Stir the caramel well, then microwave for another 2 minutes, stirring every 30 seconds.
- 4
Continue until the caramel is very thick, golden, and reaches soft-ball stage at 112 C / 234 F.
- 5
Stir the white chocolate pieces and sea salt into the hot caramel until the chocolate is melted and the mixture is smooth.
- 6
Cover the bowl with plastic wrap and refrigerate for at least 3 to 4 hours to firm up.
- 7
For the stovetop method, add the butter, sweetened condensed milk, and brown sugar to a medium saucepan.
- 8
Place over low heat and stir until the butter is melted and the sugar is dissolved.
- 9
Increase the heat to medium and continue stirring until the mixture simmers and thickens, about 5 to 6 minutes.
- 10
Cook until the caramel is very thick, golden, and reaches soft-ball stage at 112 C / 234 F.
- 11
Remove from the heat and stir in the white chocolate and sea salt until smooth.
- 12
Transfer the caramel fudge to a medium bowl, cover with plastic wrap, and refrigerate for at least 3 to 4 hours to firm up.
- 13
Leave the chilled caramel fudge at room temperature for 5 to 10 minutes to soften slightly.
- 14
Line a large baking tray with baking paper or parchment paper.
- 15
Add the coating chocolate to a microwave-safe bowl and microwave, stirring every 30 seconds, until melted and smooth.
- 16
Scoop tablespoons of caramel fudge and roll each portion into a ball using your hands.
- 17
Dip each ball into the melted chocolate, then use a fork to lift it out and place it on the prepared tray.
- 18
Repeat with the remaining fudge truffles and top each with crushed nuts, if using.
- 19
Refrigerate the truffles for at least 30 minutes to set.
- 20
Store leftover truffles in an airtight container in the refrigerator.
FAQ
Nutrition (per serving)
Calories
252
Protein
3.4g
Fat
14.3g
Carbs
28.4g
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