Description
Delicious Salted Caramel Truffles made with creamy condensed milk, golden syrup, and dark chocolate, coated with a sprinkling of coarse sea salt. These rich, indulgent treats have a perfect balance of sweet caramel and salty chocolate, ideal for gifting or enjoying as a special dessert.
Ingredients
Scale
Caramel Base
- 1 can (397g) Sweetened Condensed Milk
- 2 tablespoons Unsalted Butter, cubed
- 1/3 cup Golden Syrup (or Treacle Syrup)
Coating
- 180 grams Dark Chocolate (good eating quality) – 6.5 oz
- 1 teaspoon Coarse Sea Salt
Instructions
- Make the Caramel: Place the sweetened condensed milk, cubed unsalted butter, and golden syrup in a medium saucepan. Bring the mixture to a boil over medium heat, then reduce the heat and simmer, stirring continuously for 5 to 10 minutes until the mixture thickens and turns a rich caramel color.
- Cool and Shape: Remove the caramel mixture from heat and allow it to cool completely at room temperature. Once cool, roll the mixture into small truffle-sized balls. Place the balls on a tray and chill in the refrigerator for one to two hours until firm.
- Melt the Chocolate: Gently melt the dark chocolate using a double boiler or microwave, stirring until smooth and glossy.
- Dip and Season: Dip each chilled caramel ball into the melted dark chocolate, fully coating it. Place the coated truffles on a sheet of aluminum foil or parchment paper. Immediately sprinkle each truffle with coarse sea salt to finish.
Notes
- Ensure continuous stirring while simmering to prevent the caramel from burning or sticking to the pan.
- Use good quality dark chocolate for a richer flavor and smoother coating.
- Store the truffles in an airtight container in the refrigerator for up to one week.
- Golden syrup can be substituted with light corn syrup if unavailable.
- For a different flavor twist, consider adding a splash of vanilla extract to the caramel base.
