By: Jessica Holmes
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You’ll want to make these buttery Salted Caramel Fudge Truffles again and again. Dipped in chocolate, these melt-in-your-mouth truffles are so easy to make (and eat).
Caramel + chocolate = truffle HEAVEN.
You’re going to LOVE these gorgeous caramel fudge truffles that – wait for it – are made in the microwave! That’s right!No stove top, no oven, just a bowl, a spoon and a microwave.
So what are you waiting for? Let’s make 6 ingredient chocolate caramel truffles.
I love caramel. (Remember these? And these?) Especially salted caramel. So these 👆🏻 Salted Caramel Fudge Truffles are my EVERYTHING.
The buttery caramel filling just about melts-in-your-mouth. Made with rich brown sugar and creamy white chocolate, the fudge itself is absolutely divine. And the only way it could be made even better, is by covering it in dark chocolate #yesplease
For a little decoration, I sprinkled each truffle with crushed peanuts but that is entirely up to you. You could leave them as they are, top them with sprinkles or drizzle with white chocolate.
Whatever you do, you know you are going to enjoy one AMAZING caramel truffle. And nobody will guess just how easy these are to make! Shhh…it can be our little secret!
These Caramel Fudge Truffles do come with a warning though. They are a-d-d-i-c-t-i-v-e. So make them when you are having friends over for a sweet snack or bite-sized dessert.
Do not make them when it’s just you and the cat at home, if you have a raging sweet tooth, because they are completely irresistible 😉 #justsayin
On an unrelated note, has anyone had a candle explode before? I was cooking dinner last night and had a candle lit but it was getting close to the bottom of the wick. Then out of nowhere – BAM.
The whole candle broke into about 4 pieces, while still lit, creating a total fire hazard and marking my wooden table for good. My, oh, my, I had no idea candles were such a dangerous household item!
Did you make this recipe? Don’t forget to rate the recipe andleave a comment below. Hungry for more? Join me onInstagram,Facebook,PinterestandTwitterfor more amazing recipe ideas.
Let’s Bake
Salted Caramel Fudge Truffles
Yield Makes 18 truffles 1x
Prep: 240 minutesCook: 6 minutesTotal: 4 hours 6 minutes
Easy, fudgy caramel truffles coated in dark chocolate.
Print Rate
Ingredients
- 60 grams (1/4 cup) unsalted butter
- 240 ml (1 cup) sweetened condensed milk
- 90 grams (1/2 cup) brown sugar
- 150 grams (1 cup) white chocolate, broken into pieces
- 1/2 teaspoon sea salt
- 300 grams (2 cups) good quality dark or milk chocolate
- Crushed peanut or hazelnuts, optional
Instructions
- In a medium microwave-safe bowl (with high sides for splatter), add butter, sweetened condensed milk and brown sugar.
- Heat in the microwave for approximately 3 minutes, stopping to stir every minute. By the end of the 3 minutes, the butter should be completely melted and the sugar dissolved.
- Give the caramel a good stir, then heat for another 3 minutes, making sure you stir every 30 seconds. If you don’t the caramel will get too hot and bubble over – making a mess in your microwave. Keep in mind the caramel is getting very hot, so use an oven mitten to safely get the bowl in and out of the microwave.
- By now, your caramel should be very thick and golden in colour*. Add white chocolate. Give it a good stir to make sure the chocolate is melted and mixture is smooth. Lastly, stir in sea salt.
- Place caramel fudge in the fridge to firm up for at least 3-4 hours.
- Leave the caramel fudge at room temperature for 5 minutes or so. Meanwhile, melt the chocolate in the microwave, stirring every 30 seconds, until melted and smooth.
- Scoop out tablespoons of the caramel fudge and roll into a ball using your hands. Dip each ball into the melted dark chocolate. Use a fork to scoop out the ball and place on an oven tray lined with baking paper.
- Repeat with remaining caramel fudge truffles. Top each truffle with crushed nuts (if using). Store truffles in the fridge.
Notes
*Cooking times may vary. This recipe has been tested using an 1000W microwave. You’ll be able to tell your caramel is ready when it thickens and turns golden brown in colour.
Nutrition Information
Serving Size: 1 truffle Calories: 239
Nutrition information is a guide only.
Author: Jessica HolmesCategory: TrufflesCuisine: American
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Reader Interactions
Leave a Comment
Chadi Saleh says
Hello
Idont like using microwaves is there other way? Thank you.
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Jessica Holmes says
Hello! Yes, you can use the stove if you prefer. You can follow the directions in this Caramel Fudge recipe.
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Sue says
Came out completely solid
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Jessica Holmes says
Hi Sue, sorry to hear that. Did it soften at room temperature? If it was too hard, it’s simply a case of overcooking your caramel. Try cooking it for a few minutes less next time. You should see it thicken and turn golden in colour – that’s when you’ll know it’s ready.
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Yvonne says
Can you make theese a week ahead and store – tjinking of ideas for wedding favours. And would you store at room temperature?
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Jessica Holmes says
Absolutely! I recommend storing them in the fridge.
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Meemz says
How thick must the caramel be before adding the white chocolate? Mine turned into a crumby fudge. I wish there was a video or step by step instructions to know when to add the white chocolate and when the caramel is actually done.
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Jessica Holmes says
Hi, the caramel mixture will have noticeably changed and become thick but it shouldn’t be crumbly in any way. It does sound like yours might have been a bit too hot? Try reducing the cooking time a little next time. I do have a video for my Caramel Fudge, which is made on the stove but you can see how thick the caramel becomes before the white chocolate. It’s a very similar recipe and should hopefully help a little!
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Crystal says
How long will these stay for in the fridge?
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Jessica Holmes says
Hi Crystal, they should keep well in the fridge for one week.
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Dennice says
Instead of making caramel from scratch can i use caramel sauce?
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Jessica Holmes says
I haven’t tried so I’m not sure!
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Jes says
These look delicious! Have you ever added a couple of Tbsp’s of rum/bourbon to the caramel filling? Not sure if it will make the center too thin but I think I would taste amazing if it holds up! 🙂 Thx for sharing!
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Jessica Holmes says
Hi Jes, I’ve never tried that! Sounds delicious but it might not hold as well. There’s only one way to find out though! 😉
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Anne says
I have the ingredients and I’m making this tomorrow. I’ll let you know how it turns out. Thank you for the recipe.
Merry Christmas,
AnneReply
Jessica Holmes says
I hope you like it Anne! Merry Christmas!
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Debra says
What kind of chocolate do you use? I’m new to making truffles or anything choclate. I am trying to figure out what to buy at the store, chips, wafers. Bars so many kinds. But I will be making these
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Jessica Holmes says
Hi Debra, I usually use a block of chocolate (Nestle or Cadbury are the two brands we have here.) I don’t think we have quite as many choices! But it comes down to personal preference. I find melts, which I think are similar to wafers, can set quite quickly – almost too quickly – and have the tendency to seize. So I prefer to use a regular block of nice quality chocolate. Might be worth trying a few different types/brands to see what works for you.
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April says
I. Answer to your question about candles exploding yes it has happened to me and l had to completely redo the top of my very expensive wooden table. I was not happy.
I haven’t made the caramels yet but am looking forward to giving it a go.Reply
Victoria says
Hello, I made the caramel filling for these truffles and looked great- but put it in fridge for over 24hrs before I could cover them and it’s got white spots all over it. Does this mean it’s gone off?? I don’t think it tastes quite right now. Such a shame as I like that your recipes do work!
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Jessica Holmes says
Hi Victoria, I’m not sure I’m sorry. It sounds like it could be some kind of ‘bloom’ from your chocolate.
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Lorena says
Absolutely delicious! Recipe is very precise. Made these today. Very happy☺☺
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Jessica Holmes says
So happy to hear that Lorena.
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Michelle Giles says
Hi Jess
I’m not sure where I went wrong, but mine turned into a crumbly fudge! It still tastes nice but not sure what I did. I did notice that once I’d added the white chocolate it separated a bit and went a little oily before I put it in the fridge.
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Jessica Holmes says
Hi Michelle, sorry to hear that. Perhaps your sugar hadn’t fully dissolved or maybe it was the quality of white chocolate.
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Michelle Giles says
Ok, I’ll definitely give it another try, but it is delicious anyway! I’m looking forward to trying all of your recipes.
Lynn says
Hi. Can i use double boiler instead of microwave?
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Jessica Holmes says
Hi Lynn, yes you can make this on the stove top if you prefer, or try my Caramel Fudge recipe – it’s very similar.
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Kristen Strauss says
Hi Jess, Can you use normal salt/cooking salt instead of sea salt? Do you use cooking chocolate for the coating or normal eating chocolate?
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Jessica Holmes says
Hi Kristen, yes you can re: salt. And I usually use a block of good quality white chocolate – either baking or regular should be fine in this recipe. Hope you enjoy them!
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Kristen Strauss says
Sorry I meant for the coating. I have Plaistowe milk cos that’s what was in my pantry.
Jessica Holmes says
Oh yes that’s what I usually use!
Jessica Holmes says
Yes that’s what I usually use!
Kara says
Can you freeze truffle centre’s a head of time then dip them closer to Christmas?
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Jessica Holmes says
Absolutely!
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