I have used a minimal amount of white chocolate in this recipe, which does allow the salted caramel to shine but unfortunately makes the ganache more difficult to handle. If it is kept cold at all stages of truffle creation, it will work. I promise. If you find the mixture too difficult to handle, add another 100g white chocolate to the ganache. This will dull the flavour of the salted caramel slightly, but the truffles will still be very delicious.
Resist the temptation to stir the sugar as it melts. This can cause the sugar to crystallise, meaning it will clump and not melt.
I used white sugar here as it is easier to see the colour change in the saucepan. My preference is, however, to use golden castor sugar.
It is extremely important to keep the ganache balls cold as they will become difficult to handle or will loose their shape.
The balls may stick to the baking paper prior to coating with chocolate. If this occurs just slide them off with a butter knife. The flat bottom will be hidden by the chocolate coating.
I found the easiest way to coat the balls with chocolate was to do one ball at a time. Place the ball into the bowl of melted chocolate, spoon chocolate over the top and then lift it out of the bowl with a fork. Allow the excess chocolate to drain off the bottom and then place it on the tray. Don't try and multi-task here and do more than one ball at a time as the hot chocolate will melt the ganache.