1. In a saucepan over medium heat, combine the sugar, butter, and evaporated milk. Stir constantly until the mixture comes to a boil.
2. Once boiling, reduce the heat to low and continue to stir for about 4-5 minutes, until it thickens slightly. The aroma will remind you of those cozy afternoons in the kitchen, a memory I cherish deeply.
3. Remove the saucepan from the heat and stir in the chocolate chips and vanilla extract until the mixture is smooth and glossy.
4. Add the sea salt and fold in the caramel sauce and heavy cream, mixing until everything is well combined.
5. Pour the mixture into a parchment-lined baking dish and refrigerate for at least 2 hours, or until firm.
6. Once set, use a small scoop or spoon to form balls of fudge, rolling them between your palms for a smooth finish.
7. Sprinkle each truffle with a few sea salt flakes for that perfect touch of savory that complements the sweetness beautifully.

My mum always said that cooking is an art, and the kitchen is our canvas. Don’t rush the process; let the truffles set properly to ensure that perfect, rich texture.