Salted Caramel Truffles
These decadent salted caramel truffles combine rich chocolate and buttery caramel for a bite-sized dessert that's creamy, sweet, and perfectly balanced with sea salt.
Equipment
- 1 Square baking dish lined with parchment paper
- 1 Spatula for smoothing
- 1 Sharp knife or small scoop for cutting or shaping truffles
Ingredients
Main ingredients
- 1 can (397g) Sweetened Condensed Milk
- 2 tablespoons Unsalted Butter cubed
- ⅓ cup Golden Syrup or Treacle Syrup
- 180 grams Dark Chocolate good eating quality
- 1 teaspoon Coarse Sea Salt
Instructions
Instructions
- Line your baking dish with parchment paper and set it aside. This helps your truffles slide out easy once they’re done.
- On low heat, mix together the sweetened condensed milk, cubed butter, and golden syrup in a medium saucepan. You gotta stir continuously here to keep it smooth.
- Stir for about 15 to 20 minutes until the mix thickens up and turns a light golden caramel color. This part’s the slow build; don’t rush, or else it can burn.
- Take it off the heat and immediately stir in the dark chocolate till it melts in smooth and looks glossy.
- Pour that luscious caramel-chocolate blend into your lined dish. Use your spatula to smooth the top evenly across.
- Sprinkle the coarse sea salt evenly all over the top. This is where the salted part really shines through.
- Let it cool to room temp, then pop it in the fridge for at least 2 hours so it firms up right.
- After chilling, cut into squares or roll into balls and get ready to snack.
Notes
Store these truffles in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage. Let them thaw overnight in the fridge before serving.