Recipes Desserts Candies Caramel Sea Salt Truffles

Caramel Sea Salt Truffles

Caramel Sea Salt Truffles is rated 3.0 out of 5 by 4.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12

Using coarse sea salt crystals on the caramel gives added texture and a burst of flavor to these candies, but fine sea salt can be used as well. You can also add a tiny sprinkle of sea salt to the chocolate coat for a sparkling finish.

Ingredients:

  • 1 cup sugar
  • 1 cup light corn syrup
  • 8 Tbs. (1 stick) unsalted butter
  • 1 cup heavy cream
  • 1 to 1 1/2 Tbs. sea salt, plus more for sprinkling
  • 12 oz. bittersweet or semisweet chocolate, coarsely chopped

Directions:

Lightly butter an 8-inch square baking pan.

In a heavy saucepan over medium-low heat, combine the sugar, corn syrup, butter and 1/2 cup of the cream. Bring to a simmer, stirring constantly, and then cook, stirring, until a candy thermometer registers 240°F, about 7 minutes. Remove from the heat and drizzle in the remaining 1/2 cup cream, stirring to mix well. The mixture will bubble up slightly.

Return the pan to the heat and continue to cook until the thermometer registers 244°F, about 10 minutes more. Remove from the heat and pour the mixture into the prepared pan.

Let stand for 1 1/2 to 2 hours. The mixture should be firm to the touch but not hard. Using a tablespoon, scoop out and form balls of caramel and place them on a sheet of aluminum foil. The caramel scraps can be gathered and shaped into balls by hand. Sprinkle each ball with a few grains of sea salt. Let stand for 1 hour before dipping.

In the top of a double boiler set over but not touching gently simmering water, melt the chocolate. Remove from the heat and set aside. Line 2 baking sheets with waxed paper and top each with a wire rack. Using a fork, dip the caramel balls one at a time into the chocolate, turning to coat. Transfer to the wire racks to cool. Add a sprinkle of salt to the top of each truffle and let stand until the chocolate is firm and set.

Store in layers, separated by waxed paper, in an airtight container at room temperature for up to 1 week. Makes about 50 truffles.

Adapted from Williams-Sonoma Holiday Entertaining, by Georgeanne Brennan (Oxmoor House, 2007).

Rated 4 out of 5 by from Melted Truffles My boyfriend and I followed the directions, and the caramel balls lost there shape. We ended up with very messy pancakes. Not sure what happened, any suggestions?
Date published: 2014-10-27
Rated 1 out of 5 by from Caramel was far too hard Seemed to go well, followed directions with the candy thermometer. Caramel turned out way to hard and chewy to enjoy. Threw out the batch.
Date published: 2014-05-22
Rated 3 out of 5 by from Portion Size is Troublesome The suggested "portion size" is really too big considering how chewy the caramel is. Because I noticed this while I was making them, I switched mid-batch. The teaspoon-sized balls were much more manageable. Word to the wise, if you do not have little sticks or toothpicks to manuever these little guys, the chocolate coating portion will be very tricky (and messy). The entire process was time consuming, but if you plan ahead, it shouldn't be a problem.
Date published: 2012-12-05
Rated 4 out of 5 by from Good introduction to candy making This was the first time I've worked with candy. It really is a simple recipe, but a few mistakes caused me to make it 3 times before I got it right. I highly recommend a digital thermometer with a temperature notification alert. My first batch got too hot and I ended up with a bunch of hard candies! Also, let your chocolate cool for about 15 minutes before dipping. Second batch got melted from hot chocolate. I decorated by drizzling white chocolate over the cooled truffles. I also used a teaspoon to measure each portion instead of a tablespoon. I found them easier to eat. The flavor is fantastic! Enjoy!
Date published: 2012-03-11
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