1. Begin by making the salted caramel. In a medium saucepan over medium heat, melt 1 cup granulated sugar, stirring gently but constantly to ensure even melting. Watch closely as the sugar transitions from granules to a smooth amber liquid — it’s a moment that takes patience but pays off in golden goodness.
2. Once melted and golden, carefully stir in 6 tablespoons butter until fully melted and combined. Remove from heat and slowly add 1/4 cup heavy cream and optional corn syrup, stirring continuously. Be mindful as it will bubble vigorously.
3. Stir in 1/4 teaspoon sea salt, then set the caramel aside to cool at room temperature. It should thicken but remain pourable.
4. Next, prepare the fudge base. In a heatproof bowl, combine 2 cups chocolate chips, 1/4 cup unsalted butter, and 1 cup heavy cream. Place the bowl over a pot of simmering water (double boiler method) and stir until smooth and glossy.
5. Remove from heat and stir in 1 teaspoon vanilla extract and the remaining 1/4 teaspoon sea salt.
6. Pour half of the fudge mixture into a parchment-lined 8×8 inch pan, smoothing it evenly. Drizzle the cooled caramel over the fudge layer, then pour the remaining fudge mixture on top, spreading gently to cover the caramel.
7. Refrigerate for at least 4 hours, or until fully set and firm enough to cut.
8. Once set, lift the fudge from the pan using the parchment paper and cut into small, bite-sized squares — about 1-inch pieces.
9. Optionally, sprinkle each truffle with a tiny pinch of coarse sea salt flakes for that extra pop of flavor and texture.
10. Store your truffles in an airtight container in the refrigerator until ready to serve.

When I first made these, I remembered Mama Lu’s advice about patience — “good things take their time.” Waiting those few hours while the fudge set felt like forever, but the payoff was worth every moment.