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Caramel fudge with truffle salt

A sweet treat with an unexpected twist

Caramel fudge with truffle salt


  • 400g dulce de leche

  • 1 cup brown sugar

  • 2 tbsp glucose syrup

  • ΒΌ cup golden syrup

  • 100g butter

  • 200g white chocolate

  • 2 tsp Tasmanian Truffle Salt


  1. In a medium saucepan over low heat combine the dulce de leche, brown sugar, glucose syrup, golden syrup and butter and stir until the sugar dissolves.

  2. Increase heat and bring to a simmer and cook for a further 5-6 minutes or until mixture begins to thicken. Remove the pan from the heat and add the chocolate in and stir until melted.

  3. Pour into a 20x20cm square pan lined with baking paper and smooth down with the back of a spoon. Sprinkle with the truffle salt and refrigerate for 6 hours. Cut into squares or triangles and serve.