Print

Best Salted Caramel Truffles Recipe – Indulge Tonight

Print Recipe

Indulge in the luxurious experience of homemade Salted Caramel Truffles, where rich chocolate meets a silky caramel center kissed with sea salt. This elegant treat is surprisingly simple to make and perfect for impressing friends and family.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar
  • ¼ cup (60ml) water
  • 2 tablespoons (30ml) corn syrup
  • 1 cup (240ml) heavy cream
  • 4 tablespoons (56g) unsalted butter, cut into cubes
  • 1 teaspoon non-alcoholic vanilla extract
  • 1 teaspoon flaky sea salt
  • 12 ounces (340g) high-quality dark or semi-sweet chocolate
  • ½ cup (120ml) heavy cream (for ganache)
  • Unsweetened cocoa powder, confectioners' sugar, or tempered chocolate (for coating)

Instructions

  1. Step 1: Prepare Your Salted Caramel
  2. 1. In a heavy-bottomed saucepan, combine 1 cup (200g) granulated sugar, ½ cup (100g) light brown sugar, ¼ cup (60ml) water, and 2 tablespoons (30ml) corn syrup. Stir gently just to moisten the sugar.
  3. 2. Place the saucepan over medium heat. Do not stir once it starts to boil; stirring can cause crystallization. Cook until the mixture turns a beautiful amber colour, which usually takes about 8-12 minutes.
  4. 3. While the caramel is cooking, gently warm 1 cup (240ml) of heavy cream in a separate small saucepan or microwave until it's steamy but not boiling. Once your caramel reaches the amber stage, remove it from the heat. Carefully and slowly whisk in the warm heavy cream.
  5. 4. Once incorporated, whisk in 4 tablespoons (56g) unsalted butter until melted and smooth.
  6. 5. Stir in 1 teaspoon non-alcoholic vanilla extract and 1 teaspoon flaky sea salt. Pour the finished caramel into a heatproof bowl or shallow dish and let it cool completely to room temperature.
  7. Step 2: Create the Salted Caramel Ganache
  8. 1. Finely chop 12 ounces (340g) of high-quality dark or semi-sweet chocolate and place it in a medium heatproof bowl.
  9. 2. In a small saucepan, heat the remaining ½ cup (120ml) heavy cream until it just comes to a simmer.
  10. 3. Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes.
  11. 4. After 5 minutes, gently whisk the mixture until it's completely smooth, glossy, and emulsified.
  12. 5. Measure out ½ cup (120ml) of the cooled caramel and add it to your chocolate ganache. Whisk until thoroughly combined.
  13. 6. Cover the bowl with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, until the ganache is firm enough to scoop and roll.
  14. Step 3: Roll and Coat Your Truffles
  15. 1. Line a baking sheet with parchment paper. Have your desired coating ready in a shallow bowl.
  16. 2. Using a small cookie scoop or two teaspoons, scoop out portions of the firm ganache. Roll each portion quickly between your palms to form a ball.
  17. 3. (Optional) For an extra burst of caramel, flatten a ganache ball slightly, make a small indentation in the center, and spoon in about ¼ teaspoon of your reserved cooled salted caramel. Gather the ganache around the caramel and re-roll to seal it.
  18. 4. Drop each rolled truffle into your chosen coating. Gently roll it around until fully coated.
  19. 5. For an authentic touch, immediately sprinkle a few flakes of sea salt on top of each coated truffle.
  20. 6. Place the finished truffles back on the parchment-lined baking sheet and refrigerate for another 30 minutes to firm up before serving.

Nutrition

Keywords: Patience with caramel is key; do not rush the process. Always warm your heavy cream before adding it to hot caramel to avoid seizing. Chilling times for the ganache are crucial for the best results. Wearing food-safe gloves while rolling truffles can help keep them from melting.

Find it online: https://crumella.com/best-salted-caramel-truffles-recipe-indulge-tonight/