Instructions

1. Microwave instructions:
   In a medium microwave-safe bowl (with high sides for splatter), add butter, sweetened condensed milk and brown sugar.
2. Heat in the microwave for approximately 3 minutes, stopping every minute to stir. By the end of the 3 minutes, the butter should be completely melted and the sugar dissolved.
3. Give the caramel a good stir, then heat for another 2 minutes, making sure you stir every 30 seconds. If you don’t the caramel will get too hot and bubble over – making a mess in your microwave. Keep in mind the caramel is getting very hot, so use an oven mitten to safely get the bowl in and out of the microwave.
4. The caramel should be very thick and golden in colour. To set it needs to reach ‘soft ball stage’ (112 C / 234 F which you can double check using a candy thermometer. If it goes past this temperature, it will set too hard).
5. Add white chocolate pieces and sea salt. Give it a good stir to make sure the chocolate is melted and the mixture is smooth. 
6. Cover bowl with plastic wrap and place in the fridge to firm up for at least 3-4 hours.
7. Stovetop instructions: 
   In a medium saucepan, add butter, sweetened condensed milk and brown sugar. Place on low heat and stir together until the butter is melted and the sugar is dissolved.
8. Turn up the heat to medium and continue to stir until the mixture is simmering and starts to thicken. This may take a while, 5-6 minutes or so. The caramel should be very thick and golden in colour. It needs to reach ‘soft ball stage’ (112 C / 234 F which you can double check using a candy thermometer.)
9. Remove the caramel mixture from the heat and stir in all the white chocolate and sea salt.
10. Transfer caramel fudge to a medium-sized bowl, cover with plastic wrap and place in the fridge to firm up for at least 3-4 hours.
11. Coating in chocolate:
    Leave caramel fudge for 5-10 minutes at room temperature to soften slightly. Line a large baking tray with baking paper or parchment paper. 
12. Add chocolate to a microwave-safe bowl. Heat in the microwave, stirring every 30 seconds, until melted and smooth.
13. Scoop out tablespoons of the caramel fudge and roll into a ball using your hands. Dip each ball into the melted chocolate. Use a fork to scoop out the ball and carefully place on prepared tray.
14. Repeat with remaining fudge truffles. Top each truffle with crushed nuts (if using).
15. Place truffles in the fridge for at least 30 minutes to set. Store leftover truffles in an airtight container in the fridge.