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Delicious Salted Caramel Fudge Truffles

A friendly, mouthwatering take on bite-sized indulgence, these salted caramel fudge truffles marry silky chocolate fudge with a golden ribbon of homemade salted caramel. They’re rich but balanced, with flaky sea salt cutting through the sweetness for a perfectly decadent finish. If you love handheld sweets that feel special without a bakery price tag, these are worth making.

If you enjoy riffing on chocolate-and-caramel treats, you might also like this riff on texture and crunch found in salted caramel pretzel blondies.

Why make this recipe
If you’ve been frustrated by brittle, overly sweet candy or boxed truffles that lack depth, this recipe solves those problems: it combines a buttery, cooked salted caramel with a dense, creamy fudge center, then enrobes each piece in a smooth chocolate shell for a perfect bite. The result is an elegant treat that feels more complex than the effort required.

Ingredients

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), for coating
Flaky sea salt, for sprinkling and garnish

Step-by-Step Guide to Making Delicious Salted Caramel Fudge Truffles

Prepare for Caramel Success
- Measure all caramel ingredients and have them within reach. Cut the butter into cubes and warm the heavy cream just enough to remove chill (hot cream can spit when added to hot sugar, so slightly warm is best). Line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal, and lightly grease the paper.
Initiate the Sugar Syrup
- In a clean, heavy-bottomed saucepan (light-colored pans make color changes easier to see), combine the granulated sugar and water. Stir gently until the sugar is fully dissolved. Place over medium-high heat.
The Art of Caramelization (No Stirring!)
- Once the mixture begins to boil, stop stirring. You may gently swirl the pan if needed to even out the heat. Watch as the syrup becomes clear, then starts to bubble and the edges begin to take on an amber hue.
Achieving the Perfect Amber Hue
- Continue cooking without stirring until the syrup reaches a rich amber color (about 320–350°F / 160–175°C if using a candy thermometer). Remove the pan from heat immediately when this color is reached to avoid bitterness.
Incorporating the Butter
- Carefully add the cubed butter to the hot caramel. Whisk continuously until the butter is fully melted and the mixture looks smooth and glossy.
The Creamy Addition
- Slowly pour the warmed heavy cream into the caramel while whisking constantly. The mixture may bubble vigorously—take care and pour gradually until the caramel becomes smooth and uniform.
Finishing Touches to the Caramel
- Whisk in ½ teaspoon sea salt and ½ teaspoon vanilla extract. Taste and adjust salt if you prefer a stronger contrast. Pour about two-thirds of the caramel into a heatproof bowl to cool at room temperature—this portion will be used to fill the truffles. Reserve the remaining one-third for an optional drizzle. Important: do not refrigerate the caramel intended for filling at this stage; it needs to cool but remain pliable.
Set Up Your Melting Station for the Fudge
- Choose a double boiler or a heavy-bottomed saucepan over very low heat. If you prefer the microwave, plan for 30-second bursts with stirring between each.
Melt Chocolate and Butter for the Fudge
- In the chosen vessel, combine the 12 ounces of semi-sweet/dark chocolate chips with 4 tablespoons cubed unsalted butter. Heat slowly and stir frequently until completely smooth and lump-free.
Add Sweetened Condensed Milk and Flavorings
- Remove the melted chocolate and butter mixture from the heat. Stir in the entire 14-ounce can of sweetened condensed milk, 1 teaspoon vanilla extract, and ¼ teaspoon sea salt.
Combine and Thicken into Fudge
- Vigorously stir until the mixture is smooth, glossy, and uniform. Continue stirring until it thickens and begins to pull slightly away from the pan, forming a soft, pliable fudge-like “dough.”
Pour and Chill the Fudge Slab
- Immediately transfer the warm fudge into the prepared 8×8-inch pan and 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 for Assembly
- Remove the set fudge slab from the refrigerator using the parchment overhang. Place it on a cutting board, have the cooled salted caramel (the two-thirds portion) nearby, and line a baking sheet with parchment paper.
Portion the Fudge
- Cut the fudge into small, even cubes. An 8×8 slab cut into a 6×6 grid will yield 36 bite-sized pieces—ideal for truffle formation.
The Truffle-Making Technique
- Take a single fudge cube and gently press or flatten it into a 1.5–2 inch disc.
Fill with Salted Caramel
- Spoon about ¼ to ½ teaspoon of the cooled, thick salted caramel into the center of the disc.
Seal and Roll
- Carefully pull the edges of the fudge up and around the caramel, pinching to seal so no caramel leaks out. Roll gently between your palms to form a smooth, round ball. Place the formed truffle on the prepared parchment-lined sheet. Repeat until all fudge is filled.
Chill for Firmness
- Refrigerate the plate of truffles for 30–60 minutes to firm them up and make dipping easier.
Prepare the Coating Chocolate
- Melt the 12 ounces of coating chocolate (choose milk, semi-sweet, or dark to taste) using a double boiler or microwave in 30-second intervals, stirring well until smooth and fluid but not very hot.
Set Up the Dipping Station
- Pour the melted chocolate into a small, deep bowl. Keep a fork or dipping tool at hand, and have a clean parchment-lined baking sheet ready for the coated truffles.
The Art of Dipping
- Drop a chilled truffle into the melted chocolate and roll until fully coated. Lift with a fork, tapping gently to let excess chocolate drip back into the bowl.
The Finishing Sprinkle
- Transfer the coated truffle to the clean sheet and, while the chocolate is still wet, sprinkle a tiny pinch of flaky sea salt on top of each truffle for contrast.
Set and Enjoy
- Continue coating all truffles. Place the coated tray in the refrigerator for about 15–20 minutes, or until the outer shell is firm.
Serving and Storage Prep
- Serve these truffles immediately at room temperature for the best flavor and texture, or store them as directed below for longer keeping.

Best Way to Store Delicious Salted Caramel Fudge Truffles

Refrigerate in an airtight container: up to 1 week at 35–40°F (2–4°C).
Freeze for longer keeping: up to 1 month at 0°F (-18°C); thaw overnight in the refrigerator before serving.
Short-term countertop (for serving only): store in a cool, dry spot for up to 24 hours; avoid direct sunlight and heat.

Serving Suggestions for Delicious Salted Caramel Fudge Truffles

Serve on a small platter with a mix of plain and sea-salt-topped truffles for contrast.
Pair with strong coffee or espresso to cut the richness, or offer a glass of aged port or tawny sherry for an elegant adult pairing.
For a seasonal presentation, nestle truffles in mini cupcake liners and arrange them in a gift box with tissue, or serve them alongside fresh berries for color contrast.

Tips to Make Delicious Salted Caramel Fudge Truffles

Work with a cool, dry kitchen: humidity can affect caramel and chocolate snap.
Chill the fudge thoroughly before shaping—warmer fudge is sticky and harder to form.
Use a light-colored pan for caramel so you can accurately judge color changes and prevent burning.
If your caramel becomes grainy, a quick whisk with a spoonful of hot cream can sometimes smooth it out—but prevention (even heating and not stirring sugar) is best.

Variations and Substitutions

Chocolate Variation (bullet): Swap the semi-sweet fudge base for dark chocolate (70% cacao) for a deeper, less sweet backbone; coat with milk chocolate for a sweet-salty-sour interplay.
Flavor Twist (paragraph): For a nutty twist, fold finely chopped toasted pecans or pistachios into the fudge before chilling, or use a drizzle of espresso-infused chocolate instead of plain chocolate for a mocha-hinted truffle. These small changes alter the profile while keeping the same technique.

FAQs
Q: How do I stop caramel from crystallizing?
A: Use a clean pan, be sure sugar dissolves fully before boiling, and avoid stirring once it starts boiling—swirling the pan is fine. A small splash of glucose or corn syrup helps in very humid conditions.

Q: Can I make the caramel and fudge ahead?
A: Yes. The caramel can be made up to 3 days ahead and refrigerated (bring to room temp before filling). The fudge slab can be made a day ahead and kept refrigerated until assembly.

Q: My caramel is too runny—can I still use it?
A: If it’s runny, chill it briefly to thicken. For filling, you want a thick but pliable caramel; if it’s overly liquid after cooling, reheat gently and simmer to reduce, then cool again.

Q: Can I skip the chocolate coating?
A: Yes—these truffles are delicious rolled in cocoa powder, chopped nuts, or crushed toffee if you prefer a softer exterior.

Q: What’s the best way to warm up a frozen truffle?
A: Thaw overnight in the refrigerator, then let sit at room temperature 10–15 minutes before serving to soften the center for optimal texture.

Variation (if any)
Comparison-style: Classic vs. Salted-Forward

Classic: uses a moderate pinch of salt and semi-sweet chocolate for a balanced, crowd-pleasing candy.
Salted-Forward: increases flaky sea salt on top and uses dark chocolate for a bolder contrast where salt is the star.

Conclusion
These salted caramel fudge truffles are an elegant homemade confection that balances silky fudge, rich caramel, and bright flaky salt—perfect for gifting, entertaining, or a quiet indulgence. For another recipe that explores salted caramel in a different format and texture, check out this take from Sweetest Menu: Easy Salted Caramel Fudge Truffles – Sweetest Menu. If you’d like inspiration for a lighter, truffle-focused approach, Anna Banana offers a tasty variation here: Salted Caramel Truffles – Anna Banana.

Enjoy making these truffles—take your time with the caramel and don’t rush the chill time. The payoff is luxurious, perfectly textured bites that taste much fancier than the work involved.