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Short, Catchy Intro:
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. These salted caramel fudge truffles are the perfect compromise between effort and glory. They look like you slaved for hours but honestly most of the work is waiting for things to chill. Want to feel fancy in five minutes flat? Start here. Also if you like cozy fall sweets, check out these salted caramel apple crumble bars for inspiration.

Why This Recipe is Awesome

It is indulgent without being ridiculous. You get gooey caramel and fudgy chocolate in one bite.
It is surprisingly forgiving. Even if your caramel gets a little dark you can usually save it by adding cream and whisking like you mean it.
Crowd friendly. Bring a box and watch friends disappear one truffle at a time.
No tempering PhD required. Melt, dip, set. Easy points.
Honestly, it makes you feel like a dessert wizard. People will assume you have a secret bakery.

Ingredients You’ll Need

1 cup (200g) granulated sugar
¼ cup (60ml) water
6 tablespoons (85g) unsalted butter, cubed, at room temperature
½ cup (120ml) heavy cream, warmed slightly
½ teaspoon sea salt, plus extra for garnish
½ teaspoon pure vanilla extract
1 (14-ounce/397g) can sweetened condensed milk
12 ounces (340g) semi-sweet or dark chocolate chips 60-70% cacao recommended
4 tablespoons (56g) unsalted butter, cubed
1 teaspoon pure vanilla extract
¼ teaspoon sea salt
12 ounces (340g) good quality melting chocolate milk, semi-sweet, or dark
Flaky sea salt, for sprinkling and garnish

Yep that is a lot of chocolate. You are allowed to lick the spoon. Seriously.

Step-by-Step Instructions

Prepare for Caramel Success. Measure all caramel ingredients and have them ready. Cut butter into cubes, warm heavy cream slightly, and have vanilla and sea salt nearby. Line an 8×8 inch pan with parchment paper, leaving an overhang, and lightly grease it.
Initiate the Sugar Syrup. In a clean, heavy-bottomed saucepan preferably light-colored, combine granulated sugar and water. Stir gently until sugar is fully dissolved.
The Art of Caramelization No Stirring. Place saucepan over medium-high heat. Once it starts to boil, do not stir the sugar syrup. You can gently swirl the pan occasionally. Watch as the syrup turns clear, then bubbles, and edges begin to turn a light amber color.
Achieving the Perfect Amber Hue. Continue cooking without stirring until the syrup reaches a rich amber color 320-350°F 160-175°C on a candy thermometer. Remove immediately from heat once desired color is achieved.
Incorporating the Butter. Carefully add the cubed butter to the hot caramel. Whisk continuously until all butter has melted and is fully incorporated forming a smooth glossy mixture.
The Creamy Addition. Slowly and carefully pour the warm heavy cream into the caramel mixture while continuously whisking. Keep whisking until the mixture is smooth and uniform.
Finishing Touches. Whisk in ½ teaspoon sea salt and vanilla extract until well combined. Taste and adjust salt if desired. Pour about two-thirds of the caramel into a heatproof bowl to cool completely at room temperature this is for filling. The remaining one-third can be used for optional drizzle. Do not refrigerate the caramel meant for filling at this stage.
Set Up Your Melting Station. Gently melt chocolate using a double boiler or a heavy-bottomed saucepan over low heat. If microwaving heat in 30-second intervals stirring after each to prevent burning.
Melt Chocolate and Butter. In your chosen vessel combine chocolate chips and cubed unsalted butter. Melt slowly stirring frequently until completely smooth and lump-free.
Add the Condensed Milk and Flavorings. Once chocolate and butter are melted remove from heat. Pour in the entire can of sweetened condensed milk vanilla extract and ¼ teaspoon sea salt.
Combine and Thicken. Stir vigorously with a spatula until all ingredients are thoroughly combined smooth glossy and uniform. Continue stirring until the mixture thickens and pulls away from the sides of the pan slightly forming a soft pliable fudge-like dough.
Pour and Chill. Immediately transfer the warm fudge mixture into your prepared 8×8-inch baking pan. Spread evenly. Cover loosely with plastic wrap and refrigerate for at least 4 hours or preferably overnight until completely firm and set.
Prepare Your Workspace. Take the firm fudge slab out of the refrigerator using the parchment paper overhangs. Place it on a cutting board. Have the cooled salted caramel two-thirds portion and a small spoon nearby. Line a baking sheet with parchment paper.
Portion the Fudge. Cut the fudge into small even cubes. Cutting the 8×8 slab into a 6×6 grid yields 36 bite-sized squares.
The Truffle-Making Technique. Take one fudge cube and gently flatten it into a 1.5 to 2-inch disc.
Fill with Salted Caramel. Scoop about ¼ to ½ teaspoon of the cooled thickened salted caramel onto the center of the flattened fudge disc.
Seal and Roll. Carefully bring the edges of the fudge disc up and around the caramel pinching firmly to seal. Gently roll in your palms to form a smooth round ball. Place on the prepared baking sheet. Repeat for all remaining fudge and caramel.
Chill for Firmness. Once all truffles are formed refrigerate the baking sheet for at least 30-60 minutes to firm them up for coating.
Prepare Your Coating Chocolate. While truffles chill melt the coating chocolate using a double boiler or microwave 30-second intervals stirring well until smooth and fluid but not extremely hot.
Set Up Your Dipping Station. Place melted chocolate in a small deep bowl. Have another parchment-lined baking sheet ready for coated truffles. Use a fork or dipping tools.
The Art of Dipping. Take one chilled truffle drop it into the melted chocolate and roll until fully coated. Lift tapping the fork gently to remove excess chocolate.
The Finishing Sprinkle. Immediately transfer the coated truffle onto the clean parchment-lined baking sheet. While chocolate is still wet sprinkle a tiny pinch of flaky sea salt on top of each.
Set and Enjoy. Continue coating and sprinkling until all truffles are done. Refrigerate for about 15-20 minutes or until the chocolate coating is completely set and firm.
Serving and Storage. Serve immediately or allow to come to room temperature for 10-15 minutes for optimal enjoyment. Store leftover truffles in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Common Mistakes to Avoid

Thinking you can rush the caramel. Heat equals mood swings. Take your time or your caramel will go from golden to burnt in a blink.
Stirring the sugar syrup too much. You will cause crystallization and end up with grainy caramel. Swirl if you must, but no vigorous stirring.
Using cold cream. Cold cream plus hot caramel splatters and makes you cry. Warm the cream a bit first.
Overheating the dipping chocolate. If it gets too hot it will seize or get greasy. Warm and steady wins the race.
Skimping on the salt. Salt balances everything. Too little and the truffle tastes like a soggy apology.

Alternatives & Substitutions

No heavy cream on hand? Use half and half but the caramel will be slightly less rich. IMO still tasty but less luxurious.
Want vegan? Substitute sweetened condensed coconut milk and use vegan chocolate. Texture changes a bit but vibe stays decadent.
Short on time? Skip the homemade caramel and use high-quality store-bought caramel sauce. Not my first choice but totally valid for cheat days.
Prefer a different filling? Try peanut butter or a swirl of raspberry jam for a surprise pop.
Milk chocolate lovers? Use milk melting chocolate for coating. Dark chocolate haters will not riot.

A little personal tip: if you want a nutty crunch add finely chopped toasted pecans to the outer coating. Gives a nice contrast to the soft center. FYI that is my favorite version.

FAQ (Frequently Asked Questions)

FAQ Frequently Asked Questions

Q 1 Can I make the caramel ahead of time
A 1 Yes you can make the salted caramel up to 3 days ahead and keep it refrigerated. Bring it to room temperature before using so it is scoopable.

Q 2 What if my caramel seizes or crystallizes
A 2 Did you stir too much or get sugar crystals on the pan edges Maybe. Try reheating gently and adding a tablespoon of water then whisking furiously. If that fails start over and take a deep breath.

Q 3 Can I use margarine instead of butter
A 3 Well technically yes but why hurt your soul like that Butter gives flavor and mouthfeel you cannot fake with margarine.

Q 4 Can I freeze these truffles
A 4 Absolutely. Freeze in a single layer then transfer to a container. They keep up to 1 month. Thaw in the fridge before serving.

Q 5 Do I need a candy thermometer
A 5 Helpful but not mandatory Watch the color carefully if you dont have one rich amber is what you want. Use your eyes not panic.

Q 6 Can I make them nut free
A 6 Sure just avoid nuts in the filling and coating. Double check chocolate labels if you are serving someone with allergies.

Q 7 How long do they last at room temperature
A 7 If your house is cool you can leave them out for a few hours for serving. Hot kitchens will require refrigeration to keep the centers stable.

Final Thoughts

You made it this far which means you are basically a truffle boss now. These salted caramel fudge truffles are showy but not dramatic to pull off. Share them with friends or hoard them in a secret drawer I will not judge. Remember to taste as you go and adjust the salt so it sings. Go on now impress someone or yourself with your new dessert swagger.

Conclusion

For more ideas and variations check out Anna Banana Salted Caramel Truffles for a different take and Sweetest Menu Easy Salted Caramel Fudge Truffles for another straightforward method. Both are great reads if you want extra tips or photo inspo.

Enjoy the chocolatey chaos.

Salted Caramel Fudge Truffles

Author: admin
Total Time: 45 minutes + chilling time
Yield: 36 truffles 1x
Diet: Vegetarian

Print Recipe

Description

Indulgent salted caramel fudge truffles that offer gooey caramel and fudgy chocolate in one bite, perfect for impressing friends with minimal effort.

Ingredients

Scale

1 cup (200g) granulated sugar
¼ cup (60ml) water
6 tablespoons (85g) unsalted butter, cubed, at room temperature
½ cup (120ml) heavy cream, warmed slightly
½ teaspoon sea salt, plus extra for garnish
½ teaspoon pure vanilla extract
1 (14-ounce/397g) can sweetened condensed milk
12 ounces (340g) semi-sweet or dark chocolate chips (60-70% cacao recommended)
4 tablespoons (56g) unsalted butter, cubed
1 teaspoon pure vanilla extract
¼ teaspoon sea salt
12 ounces (340g) good quality melting chocolate (milk, semi-sweet, or dark)
Flaky sea salt, for sprinkling and garnish

Instructions

Prepare for caramel success by measuring all caramel ingredients and lining an 8×8 inch pan with parchment paper.
In a heavy-bottomed saucepan, combine granulated sugar and water. Stir gently until sugar is fully dissolved.
Place saucepan over medium-high heat and boil without stirring. Gently swirl the pan if needed.
Cook until the syrup is a rich amber color (320-350°F / 160-175°C) and remove from heat.
Carefully whisk in cubed butter until melted and incorporated.
Slowly pour in warm heavy cream while whisking continuously until smooth.
Whisk in sea salt and vanilla extract. Pour two-thirds of the caramel into a heatproof bowl to cool.
Gently melt chocolate and butter together using a double boiler or microwave.
Remove from heat and stir in sweetened condensed milk, vanilla extract, and sea salt until smooth.
Transfer the fudge mixture into the prepared pan, spread evenly, and refrigerate for at least 4 hours.
Remove the fudge slab, cut into cubes, and flatten each cube into a disc.
Fill each disc with salted caramel, seal, and roll into balls. Chill for 30-60 minutes.
Melt coating chocolate and dip each truffle, sprinkling with flaky sea salt before the chocolate sets.
Refrigerate until the coating is firm. Serve or store in an airtight container.

Notes

Make the salted caramel up to 3 days ahead and keep it refrigerated. Adjust salt to taste for a balanced flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Chilling
Cuisine: American

Nutrition

Serving Size: 1 truffle
Calories: 120
Sugar: 10g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg

Keywords: salted caramel, truffles, chocolate, easy dessert

Delicious Salted Caramel Fudge Truffles