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Salted Caramel Fudge Truffles

Irresistible Salted Caramel Fudge Truffles You Can Make Today

Indulge in these delicious Salted Caramel Fudge Truffles, a perfect no-bake treat for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Servings: 24 truffles
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fudge Filling
  • 1 can Sweetened Condensed Milk Provides the ultra-creamy base for the truffles, ensuring a smooth texture.
  • 3/4 cup Caramel Sauce The star of the show, adding a rich and buttery flavor; choose homemade or high-quality jarred.
  • 1 cup Semi-Sweet Chocolate Chips Melted into the mixture to create a firm yet velvety fudge center.
  • 2 tablespoons Butter Adds richness and helps bind everything together for that perfect melt-in-your-mouth experience.
  • 1 teaspoon Vanilla Extract Enhances the overall flavor, making the salted caramel taste even more decadent.
For the Coating
  • 1 cup Melting Chocolate or Couverture Chocolate Provides a glossy finish that makes the truffles look irresistible.
  • 1 teaspoon Sea Salt Flakes Sprinkled on top for that satisfying contrast of flavors and a delightful crunch.
Optional Decoration
  • 1/2 cup Optional Caramel Drizzle Add a touch of elegance and extra sugary goodness for an upgraded presentation.

Equipment

  • Medium Saucepan
  • Parchment paper
  • Cookie scoop
  • microwave-safe bowl
  • double boiler
  • Fork

Method
 

Step‑by‑Step Instructions for Salted Caramel Fudge Truffles
  1. In a medium saucepan, combine sweetened condensed milk, caramel sauce, butter, and vanilla extract over low heat. Stir continuously for about 5–7 minutes until smooth and glossy.
  2. Remove from heat and stir in semi-sweet chocolate chips until fully melted and incorporated, about 2–3 minutes.
  3. Transfer the fudge mixture to a parchment-lined tray, spread evenly, cover with plastic wrap, and refrigerate for 1–2 hours.
  4. Once chilled, scoop portions of fudge and roll into 1-inch balls. Place back in the refrigerator for 15 minutes.
  5. Melt the couverture chocolate in a microwave-safe bowl or double boiler, heating in 30-second intervals until smooth.
  6. Dip each truffle into the melted chocolate, ensuring full coverage, and sprinkle with sea salt flakes before the chocolate sets.
  7. Drizzle optional caramel sauce over truffles and allow to sit at room temperature until the chocolate hardens.

Nutrition

Serving: 1truffleCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 10mgSodium: 50mgPotassium: 30mgFiber: 1gSugar: 12gVitamin A: 50IUCalcium: 20mgIron: 0.5mg

Notes

Store the truffles in an airtight container lined with parchment paper for up to 2 weeks in the fridge or freeze for up to 2 months.

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