Salted Caramel Fudge Truffles Recipe delivers rich, buttery caramel fudge centers that meet silky chocolate and a pop of flaky sea salt. It suits candy lovers, bake-sale stars, and holiday gifters, and the total time lands around 1 hour 30 minutes including chilling. I roll a batch when I need a small win and a big chocolate fix.
Why Salted Caramel Fudge Truffles Recipe Is Worth It
Salted Caramel Fudge Truffles Recipe rewards you with a sweet-salty bite, a creamy center, and a crisp shell. You use simple pantry staples, but the result tastes like a boutique box. The truffles freeze well, travel well, and make easy gifts that spark big smiles.
Ingredients You Need
- White chocolate chips, 3 cups or 18 ounces. Choose a smooth-melting brand like Guittard or Ghirardelli. Chop good-quality white bars if chips feel waxy.
- Sweetened condensed milk, 1 can or 14 ounces. Do not sub evaporated milk.
- Soft caramels, 20 pieces, plus 2 tablespoons heavy cream to melt them. Shortcut: use 1/2 cup thick caramel sauce or canned dulce de leche.
- Unsalted butter, 2 tablespoons.
- Vanilla extract, 1 teaspoon.
- Fine sea salt, 1/2 teaspoon for the fudge center.
- Dark or semisweet chocolate for coating, 12 to 14 ounces. Melting wafers make dipping easy. Chop bar chocolate for the best flavor.
- Coconut oil, 1 tablespoon, optional, to thin the coating.
- Flaky sea salt for finishing.
Equipment
- Medium saucepan and a heatproof spatula
- Microwave-safe bowl or a double boiler
- Baking sheets lined with parchment
- Cookie scoop, size 1 tablespoon, and two forks or a dipping fork
- Shallow pan or bowl for chilling, plastic wrap, and kitchen gloves if you like tidy hands
Quick Tips & substitutions
- Use dulce de leche for instant caramel flavor with zero unwrapping.
- Chill the fudge center until scoopable, then roll. If it feels soft, chill 10 more minutes.
- Dust your palms with cocoa or powdered sugar for easier rolling.
- Add 1 to 2 teaspoons espresso powder to the center for a mocha twist.
- Choose melting wafers for a shiny, fuss-free shell, or temper bar chocolate if you want a firm snap.
- Work in small batches and keep the uncoated centers chilled so they hold their shape.
- Use fine salt in the mixture and flaky salt on top so the seasoning hits in layers.
- Dairy-free swap: use dairy-free white chips and coconut condensed milk. Check labels for cross-contact if needed.
How to Make Salted Caramel Fudge Truffles
- Prep: 20 minutes
- Cook: 10 minutes
- Total: 90 minutes
- Line two baking sheets with parchment and clear space in the fridge. Set out all ingredients so you move quickly.
- Melt the caramels with the heavy cream over low heat, stirring until smooth, 3 to 4 minutes. If using thick caramel sauce or dulce de leche, warm it gently until pourable.
- Add the condensed milk and butter to a medium saucepan and heat over low until the mixture steams. Do not boil.
- Take the pan off the heat, add the white chocolate, and stir until the mixture turns smooth and thick.
- Stir in the warm caramel, vanilla, and fine sea salt until fully combined and glossy.
- Transfer the mixture to a shallow pan or keep it in the saucepan, press plastic wrap directly on the surface, and chill 45 to 60 minutes until firm enough to scoop.
- Scoop 1 tablespoon portions onto a lined sheet and roll into smooth balls. Aim for 30 to 36 pieces.
- Freeze the rolled centers for 15 minutes so they dip cleanly.
- Melt the coating chocolate with the coconut oil in short microwave bursts or over a double boiler, stirring until fluid and smooth.
- Dip each chilled center, lift with a fork, tap off excess, and set on the parchment. Sprinkle flaky sea salt right away so it sticks.
- Let the shells set at room temp for 15 to 20 minutes or chill 10 minutes until firm.
- Box them up for gifting or plate them for dessert and celebrate your candy skills.
Simple Variations
- Milk chocolate shell with caramel bits pressed on top.
- White chocolate shell with a drizzle of dark chocolate stripes.
- Stir in 1 tablespoon bourbon or Irish cream to the caramel for adults-only truffles.
- Fold in 1/2 cup finely chopped toasted pecans or pretzel crumbs for crunch.
- Add 1/2 teaspoon cinnamon and finish with a tiny pinch of smoked salt.
Ways to Serve Salted Caramel Fudge Truffles
- Add to a dessert board with fresh berries and shortbread.
- Pair with espresso, hot coffee, or strong black tea.
- Serve after dinner with tawny port or a nutty sherry.
- Crumble over vanilla ice cream or warm brownies.
- Pack in mini candy cups for gifts or party favors.
Storage
Keep truffles in an airtight container with parchment between layers. Store at cool room temp for up to 5 days, or refrigerate for 2 weeks. Freeze for up to 2 months, then thaw overnight in the fridge. Add the flaky salt just before serving if your kitchen runs humid to keep the sparkle and crunch.
Salted Caramel Fudge Truffles
Salted Caramel Fudge Truffles are decadent bite-sized treats featuring a rich caramel and chocolate flavor with a touch of sea salt on top.
Ingredients
Instructions
- Place the caramel candies and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth and melted.
- Add the chocolate chips to the caramel and microwave in short bursts, stirring until completely melted and glossy.
- Stir in vanilla extract and sea salt (if using). Let the mixture cool at room temperature until firm enough to handle.
- Scoop small amounts of the mixture and roll into balls. Place on a parchment-lined baking sheet.
- Sprinkle each truffle with a pinch of flaky sea salt.
- Refrigerate the truffles for at least 1 hour until set. Serve chilled or at room temperature.
Notes
For extra flavor, drizzle with melted chocolate before chilling. Store truffles in an airtight container in the refrigerator for up to a week.