Easy Salted Caramel Fudge Truffles Recipe brings a creamy chocolate fudge center swirled with buttery caramel and a pop of flaky sea salt; each bite tastes rich, sweet, and just a little salty. This candy suits sweet tooths, holiday gifting, and party trays, and you can finish a full batch in about 2 hours and 30 minutes including chill time. I stash a few in the back of the freezer, and my crew still finds them faster than my espresso disappears.
Why Salted Caramel Fudge Truffles Recipe Is Worth It
Easy Salted Caramel Fudge Truffles Recipe rewards minimal effort with bakery-level results. You melt, mix, chill, and roll, and the texture turns ultra-smooth with a gooey caramel ripple. The salty finish balances the sweetness, so one truffle leads to, well, another.
You also control the coating and size. Go bite-size for party platters or golf-ball big for dessert plates. The base holds up to cocoa, nuts, or a shiny chocolate shell.
Ingredients You Need
- Semi-sweet chocolate chips, 12 ounces; use a good brand like Ghirardelli or Guittard for a smoother melt, or chop bar chocolate
- Sweetened condensed milk, 1 can (14 ounces); full-fat works best, coconut condensed milk works for dairy-free
- Unsalted butter, 2 tablespoons; vegan butter or refined coconut oil works in a pinch
- Thick caramel sauce, 1/3 cup; store-bought works great, or melt 8 soft caramels with 2 tablespoons heavy cream
- Vanilla extract, 1 teaspoon; bourbon vanilla adds a warm note
- Flaky sea salt, 3/4 teaspoon for the mix plus extra for topping; Maldon or Diamond Crystal flakes give the best crunch
- Coatings: 8 ounces melted chocolate for dipping, or cocoa powder, crushed pretzels, toasted pecans, or sprinkles
- Optional boosters: 1 tablespoon bourbon, espresso powder pinch, or cinnamon pinch
Equipment
- Mixing bowls and a heat-safe bowl for melting
- Small saucepan or microwave
- Rubber spatula
- Sheet pan lined with parchment
- 1-tablespoon scoop or small cookie scoop
- Forks or dipping tool, plus gloves if you want cleaner hands
Quick Tips & substitutions
- Chill the mixture until firm but scoopable; too soft and it smears, too hard and it cracks.
- Swap dulce de leche for caramel sauce if you love a thicker, toasty note.
- Use dark chocolate for deeper flavor or milk chocolate for a sweeter bite.
- Dust hands with cocoa when rolling to prevent sticking.
- Add a splash of bourbon or vanilla bean paste for a grown-up twist.
- For nut crunch, fold in finely chopped toasted pecans after the mix cools slightly.
- Dip in tempered chocolate if you want a snappy shell and room-temp stability.
How to Make Easy Salted Caramel Fudge Truffles
- Prep: 25 minutes
- Cook: 5 minutes
- Total: 2 hours 30 minutes
- Line a sheet pan with parchment and clear space in the fridge. Measure all ingredients so you can move fast once the chocolate melts.
- Melt the chocolate with the sweetened condensed milk and butter. Use a microwave in 30-second bursts, stirring between each, or melt over low heat on the stovetop. Stir until the mixture turns glossy and smooth.
- Stir in vanilla and 1/2 teaspoon flaky salt until combined. The mix should look thick and shiny.
- Warm the caramel sauce until pourable. Fold it into the fudge base, leaving visible ribbons. You want swirls, not a total blend.
- Spread the mixture in a shallow dish and chill until firm, about 1 to 2 hours. The surface should feel set when you press it.
- Scoop tablespoon portions and roll between your palms to form balls. If the mix sticks, dust your hands with cocoa or lightly chill your palms with a cold pack.
- Choose coatings. For melted chocolate, dip each ball with a fork, tap off excess, and set on parchment. For dry coatings, roll truffles in cocoa, nuts, or crushed pretzels.
- Sprinkle a few flakes of sea salt on top while the coating still feels tacky. Chill 15 minutes to set. Try one for quality control and call it research.
Simple Variations
- Mocha caramel: Add 1 teaspoon espresso powder to the chocolate base.
- Peanut crunch: Fold in 1/2 cup finely chopped roasted peanuts and roll in crushed peanuts.
- Cookie crumble: Roll in crushed chocolate wafer cookies for a brownie-batter vibe.
- Spiced caramel: Add a pinch of cinnamon and a tiny pinch of cayenne for warmth and a whisper of heat.
- Maple sea salt: Swap half the caramel for thick maple syrup and finish with smoked salt.
Ways to Serve Easy Salted Caramel Fudge Truffles
- Box them up for host gifts with a mix of coatings for contrast.
- Pair with coffee, porter beer, or a small pour of bourbon.
- Plate three truffles with berries and whipped cream for a quick dessert.
- Crumble a few over vanilla ice cream and drizzle extra caramel.
- Set out with a cheese board next to aged cheddar for a sweet-salty bite.
Storage
Refrigerate truffles in an airtight container for up to 2 weeks. Separate layers with parchment if you used a chocolate shell. Freeze for up to 2 months and thaw in the fridge for the best texture. Keep dry-coated truffles away from humidity so cocoa stays neat, not smudgy.
Easy Salted Caramel Fudge Truffles Recipe
These easy salted caramel fudge truffles are rich, creamy, and absolutely delightful with a hint of sea salt. Perfect for gifting or serving at gatherings.
Ingredients
Instructions
- Line a small square baking pan with parchment paper.
- In a medium microwave-safe bowl, combine sweetened condensed milk and white chocolate chips.
- Microwave in 30-second intervals, stirring between each, until chocolate is melted and smooth.
- Stir in vanilla extract, fine sea salt, caramel sauce, and butter until well combined.
- Pour the mixture into the prepared pan and smooth the top.
- Sprinkle sea salt flakes over the top if desired.
- Let set in the refrigerator for at least 2 hours or until firm.
- Once set, cut into small squares or roll into balls to form truffles.
- Store in an airtight container in the refrigerator.
Notes
For a deeper caramel flavor, use homemade caramel sauce. You can roll truffles in cocoa powder, chopped nuts, or drizzle with more caramel if preferred. Serve chilled for the best texture.