Salted Caramel Truffles Recipe
These Salted Caramel Truffles combine rich, buttery caramel centers with a smooth dark chocolate coating, finished with a sprinkle of sea salt or cocoa powder for an irresistible sweet and salty treat. Perfect for gifting or indulging in a luxurious homemade dessert.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours (including chilling and freezing time)
- Yield: Approximately 20 truffles 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Salted Caramel Centers
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- ½ cup heavy cream, at room temperature
- 1 tsp sea salt
- 1 tsp vanilla extract
For the Chocolate Coating
- 8 oz dark chocolate (60–70% cocoa), finely chopped
- 1 tsp coconut oil or shortening (optional, for smoother coating)
For Finishing
- Cocoa powder for rolling OR crushed sea salt for sprinkling
- Optional: melted white chocolate for drizzling
Instructions
- Melt the Sugar: In a heavy-bottomed saucepan, heat sugar over medium heat, stirring constantly until fully melted and golden amber, approximately 8–10 minutes. Be vigilant as caramel can burn quickly.
- Add Butter and Cream: Carefully add the butter; the mixture will bubble vigorously. Stir until the butter is melted, then slowly pour in the room-temperature heavy cream while stirring constantly. Allow the mixture to boil for 1 minute until smooth.
- Flavor and Chill Caramel: Remove from heat and stir in sea salt and vanilla extract. Pour the caramel into a bowl; let it cool to room temperature, then refrigerate for 30 minutes until firm yet pliable.
- Form Caramel Balls: Scoop about 1 tablespoon of caramel and quickly roll into smooth balls. Place on a parchment-lined baking sheet. Chill or cool your hands as needed to prevent sticking or melting.
- Freeze Caramel Centers: Freeze the caramel balls for at least 2 hours until firm. This ensures easier handling when coating.
- Melt Chocolate: Melt the dark chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Stir in coconut oil if using for a smoother, shinier coating.
- Coat the Truffles: Working in batches, dip each caramel ball into the melted chocolate using a fork. Let excess drip off before placing on parchment paper to set.
- Finish Truffles: Immediately sprinkle coated truffles with sea salt or roll in cocoa powder. Alternatively, drizzle with melted white chocolate for decoration. Chill the truffles for 30 minutes to set the chocolate completely.
- Serve: Allow truffles to sit at room temperature for 5–10 minutes before serving to enjoy ideal texture and flavor.
Notes
- Use a heavy-bottomed saucepan to prevent caramel from burning.
- Ensure heavy cream is at room temperature to avoid seizing the caramel.
- Work quickly when rolling caramel balls to prevent melting in your hands.
- Freezing caramel before coating is crucial for easy dipping.
- Optional addition of coconut oil in chocolate makes for a smoother coating and shinier finish.
- Store truffles in an airtight container in the refrigerator for up to one week.
Keywords: Salted Caramel Truffles, homemade truffles, caramel recipe, chocolate truffles, holiday sweets, homemade candy
Find it online: https://ricoloranz.com/salted-caramel-truffles-recipe/
