Salted Caramel Truffles
Ingredients:
For the Fudge Center:
cup sweetened condensed milk
cup salted caramel sauce
1 cups white chocolate chips
teaspoon fine sea salt
For the Chocolate Coating:
1 cup dark or milk chocolate, finely chopped
Directions:
Prepare the Fudge Mixture:
Combine the sweetened condensed milk, salted caramel sauce, and white chocolate chips in a heatproof bowl.
Place the bowl over a saucepan with gently simmering water double boiler method and stir continuously until smooth and the chocolate has melted.
Remove from heat and stir in the sea salt until fully incorporated.
Set the Fudge:
Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
Pour the fudge mixture into the dish, spreading it evenly.
Refrigerate for 23 hours, or until firm.
Form the Truffles:
Remove the fudge from the dish using the parchment overhang.
Cut the fudge into 1-inch squares and roll each square into a smooth ball.
Place the balls onto a parchment-lined baking sheet.
Coat with Chocolate:
Melt the dark or milk chocolate in a microwave-safe bowl, heating in 20-second intervals and stirring until fully melted.
Dip each fudge ball into the melted chocolate, allowing excess to drip off, and place back onto the parchment.
Set and Serve:
Let the chocolate coating set at room temperature or chill in the refrigerator for quicker setting.
Once the chocolate is firm, the truffles are ready to enjoy.
Prep Time: 20 minutes Chilling Time: 23 hours Total Time: 2 to 3 hours
Yield: About 20 truffles
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