Salted Caramel Cake Truffles

These bite sized cake truffles require no baking and have a great taste. The rolling of the cake around the caramel does take awhile to complete, but its worth the time! I brought these in to work for the solstice and pretty much everyone loved them! Except for the girl who is allergic to chocolate. Worst allergy ever, right? 
Sea Salt on the outside, caramel on the inside! 
3 cups Chocolate Cake Mix (I used Pamela's gluten free mix) 
3 Tblsp. Honey 
3/4 cups Sweetened Condensed Milk
1 bag of Caramels 
Melting Chocolate
Sea Salt  
In a mixing bowl combine Cake Mix, Honey and Sweetened Condensed Milk, and stir to combine.This mixture should be quite solid and not runny, but not so dry that you can’t mold it into balls. If you find that your mixture is a little too runny, add a touch more cake mix. If it’s a little too dry, add more sweetened condensed milk/honey.

After you've made the dough, cut the caramels into quarters. Roll the dough into a ball with a piece of caramel in the center. 

Lay parchment paper down on a cookie sheet or pan.
Melt the dipping chocolate, and dip the chilled cake batter balls into melted chocolate. After the balls are dipped in chocolate, place on parchment paper and sprinkle sea salt on top. 

Place truffles in freezer or fridge to set up.
Yields: 40 to 50 truffles depending on size preference. 

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