Salted Caramel Truffles: Homemade Chocolate Candy Recipe
Delight in these irresistible Salted Caramel Truffles featuring creamy homemade salted caramel centers coated in rich dark chocolate, finished with a touch of sea salt or cocoa powder. This easy recipe combines luscious caramel with smooth chocolate for an elegant homemade candy perfect for gifting or indulging.
- 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
- Make the Salted Caramel: In a heavy-bottomed saucepan over medium heat, heat granulated sugar while stirring constantly until fully melted and turns a golden amber color, about 8–10 minutes. Be vigilant to prevent burning.
- Add Butter and Cream: Carefully add the unsalted butter to the melted sugar; it will bubble vigorously. Stir until melted. Then, slowly pour in the room-temperature heavy cream while stirring continuously. Allow the mixture to boil for 1 minute until smooth and combined.
- Flavor and Chill: Remove the caramel from heat and stir in sea salt and vanilla extract. Pour into a bowl to cool to room temperature. Refrigerate the caramel for 30 minutes until it is firm but still pliable.
- Shape the Caramel Balls: Using about 1 tablespoon of caramel per piece, quickly roll the caramel into smooth balls with your hands. Place the balls on a parchment-lined baking sheet. To prevent melting, cool your hands as needed during shaping.
- Freeze: Freeze the caramel balls for at least 2 hours until they are firm. Freezing helps with coating the truffles evenly later.
- Melt Chocolate Coating: Melt the finely chopped dark chocolate using a double boiler or by microwaving in 30-second intervals, stirring after each interval until smooth. Optionally, stir in coconut oil or shortening for a smoother coating.
- Coat the Truffles: Working with a few caramel balls at a time, dip each into the melted chocolate using a fork, letting excess drip off. Place coated truffles on parchment paper to set.
- Finish and Set: Immediately sprinkle the freshly coated truffles with crushed sea salt or roll them in cocoa powder. Chill the truffles in the refrigerator for 30 minutes to fully set the chocolate coating.
- Serve: Allow the truffles to sit at room temperature for 5–10 minutes before serving for the best texture and flavor experience.
Notes
- Be very careful when melting sugar to avoid burning; stir constantly and watch closely.
- Cooling your hands with cold water helps when rolling caramel balls to prevent melting.
- Freezing caramel balls before coating helps chocolate to adhere better and prevents melting.
- Use a high-quality dark chocolate (60-70% cocoa) for a rich, balanced flavor.
- Optional white chocolate drizzle can add a decorative touch and flavor contrast.
- Store truffles in the refrigerator and let come to room temperature before serving for ideal texture.
Keywords: Salted caramel truffles, chocolate candy, homemade truffles, caramel candies, dark chocolate truffles
