Salted Caramel Truffles with Dark Chocolate and Coarse Sea Salt
By Ava Mitchell
Set these out when a small sweet treat is needed. Salted Caramel Truffles pair a soft homemade caramel center of condensed milk, butter, and golden syrup with dark chocolate and a coarse sea-salt finish; the recipe uses five ingredients and needs no thermometer.
The caramel begins with sweetened condensed milk, cubed unsalted butter, and golden syrup or treacle syrup in one saucepan. Continuous stirring as it simmers builds the caramel color and thickened body without a thermometer. Once cooled, the mixture is rolled into small balls, chilled, dipped in melted good-quality dark chocolate, and finished immediately with coarse sea salt on aluminum foil.
Watch for the filling to change to a caramel color and thicken while simmering; that is the stated signal to take it off the heat. Cooling completely matters before rolling, since warm caramel is harder to shape into small truffle balls. The main trouble spot is stopping too soon, before the mixture has both darkened and thickened, or waiting too long to add salt after dipping.
Serve these as small dessert bites or arrange them for sharing when family and friends want something sweet. The batch makes 24 servings, depending on ball size. During summer, keep leftovers in a sealed container in the refrigerator because warmth can make the caramel very soft or melt.
Why you'll love this recipe
- These make a practical family sweet because the recipe yields 24 truffles, giving everyone a small piece without needing a large plated dessert.
- Five listed ingredients keep shopping short, while condensed milk, butter, and syrup make the caramel filling from just three components.
- Home cooks can judge the caramel by its color and thickness because the method specifically avoids requiring a thermometer at all.
- Each truffle is individually rolled, coated, and salted, making the finished batch easy to put out for sharing or gifting.
- The chilled centers are easier to dip after an hour or two in the refrigerator, which helps the coating step fit around other kitchen tasks.
- Dark chocolate surrounds the caramel filling, while coarse sea salt is sprinkled on top for a defined sweet-and-salty finish.
Ingredients
- •1 can sweetened condensed milk (397 g)
- •2 tbsp unsalted butter (cubed)
- •0.33 cup golden syrup (or treacle syrup)
- •180 g dark chocolate (good eating quality; 6.5 oz)
- •1 tsp coarse sea salt
Instructions
- 1
Place the sweetened condensed milk, butter, and syrup in a medium saucepan.
- 2
Bring the mixture to the boil.
- 3
Lower the heat and simmer, stirring continuously, for 5 to 10 minutes, or until the mixture turns caramel-colored and thickens.
- 4
Remove the caramel from the heat and cool completely.
- 5
Roll the cooled caramel into small truffle-sized balls.
- 6
Chill the caramel balls in the refrigerator for 1 to 2 hours.
- 7
Melt the dark chocolate.
- 8
Dip the chilled caramel balls in the melted chocolate.
- 9
Place the coated truffles on a sheet of aluminum foil and immediately sprinkle with coarse sea salt.
FAQ
Nutrition (per serving)
Calories
36
Fat
2g
Carbs
5g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
