Salted Caramel Fudge Truffles

I had planned to post this Salted Caramel Fudge recipe for New Year, but the first post of the year got delayed this far… These chocolate dipped, melt- in-mouth caramel truffles are really addictive and I must warn you that you will not be able to stop with just one truffle :) I made these truffles on stove top, but it can be made completely on a microwave and I will be sharing both methods below.  These Truffles are great as one of the items on a dessert table for parties and also are a great option for gifting... Do try these as a Valentine’s day special and let me know how you liked it...

Salted Caramel Fudge Truffles
(Recipe from here)

Ingredients:
Unsalted Butter - 60 grams (1/4 cup)
Sweetened Condensed Milk - 240 ml (1 cup)
Brown Sugar - 90 grams (1/2 cup)
White Chocolate - 150 grams (1 cup), broken into pieces
Sea Salt - 1/2 teaspoon
Dark or Milk chocolate - 300 grams (2 cups)
Crushed peanut or hazelnuts, optional

Method:

Stove Stop Method:

• In a medium saucepan, add condensed milk, brown sugar and butter. Place on low heat and stir together until combined and the sugar is dissolved.
• Turn up the heat to medium and continue to stir until the mixture is simmering and starts to thicken. This may take 5-6 minutes in which time the caramel will be very thick and golden in colour.
• Remove the caramel mixture from the heat and stir in all the 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.
• Meanwhile, melt the chocolate over a double boiler, stirring until the chocolate is melted and smooth.
• Scoop out tablespoons of the caramel fudge and roll into a ball.
• 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.

Microwave Method:

• In a microwave-safe bowl 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 will be completely melted and the sugar is dissolved. 
• Give the caramel a good stir, then heat for another 3 minutes, making sure you stir every 30 seconds. If you don’t stir the caramel will get too hot and bubble over. 
• The caramel wil 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.
• 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.
• 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.