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Sweet and Salty Caramel Fudge Bites melt in your mouth with their velvety caramel-fudge centers wrapped in decadent chocolate. They're super easy to whip up but taste totally luxurious. Perfect for bringing to gatherings, giving as gifts, or just treating yourself when you need something special.
INGREDIENTS- Sweetened condensed milk: ½ cup, creates the silky fudge foundation.
- Salted caramel sauce: ¼ cup, adds that irresistible caramel kick.
- White chocolate chips: 1½ cups, gives a creamy, smooth texture.
- Sea salt: ¼ tsp, cuts the sweetness and brings out flavors.
- Dark or milk chocolate: 1 cup, melted, forms the outer shell.
- Step 1:
- Mix sweetened condensed milk, white chocolate chips, and salted caramel sauce in a microwave-safe bowl. Warm in 30-second bursts, giving it a good stir each time, until everything's smooth and blended.
- Step 2:
- Add sea salt and mix well, then pour everything into a lined dish. Let it chill in the fridge for 3-4 hours until it's firm enough to handle.
- Step 3:
- Grab a melon baller or spoon and scoop small amounts of the mixture. Roll between your palms to make nice round balls, then set them on a parchment-lined tray.
- Step 4:
- Melt your choice of dark or milk chocolate using a double boiler or microwave. Dunk each ball into the melted chocolate until completely covered, then put back on the parchment paper.
- Step 5:
- Let them harden at room temp or pop in the fridge if you can't wait. If you want, sprinkle extra sea salt on top before the chocolate sets completely.
- Keep your treats fresh in an airtight container in the fridge for up to 2 weeks.
- Enjoy them cold or let them warm up a bit for the best flavor experience.
- Dusting your hands with a bit of powdered sugar makes rolling the balls much easier.
- Try sprinkling some crushed nuts or shredded coconut on the wet chocolate coating for extra flair.
Tips from Well-Known Chefs
- Don't skimp on chocolate quality for the coating - it really makes these bites shine.
- For an extra-thick chocolate shell, let the first coating set in the fridge, then dip again for a second layer.
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