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salted caramel fudge truffles

Salted Caramel Fudge Truffles

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These Salted Caramel Fudge Truffles combine smooth chocolate fudge with gooey caramel centers and flaky sea salt. They look boutique quality but take just 40 minutes of hands on work. Perfect for holiday parties, gifts, or whenever you want something that tastes expensive but isn't hard to make.
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Prep Time 30 minutes
Cook Time 5 minutes
Chilling Time 2 hours 30 minutes
Total Time 3 hours 5 minutes
Servings: 24 truffle's
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 ounces dark or milk chocolate chopped (for fudge base)
  • ½ cup sweetened condensed milk
  • 2 tablespoons butter softened
  • ¾ cup caramel sauce divided (¼ cup for base, ½ cup for centers)
  • 8 ounces dark or milk chocolate for coating
  • 2 tablespoons heavy cream optional, for thinning coating
  • Flaky sea salt for topping
  • ¼ cup cocoa powder optional, alternative coating
  • ½ cup chopped pecans or walnuts optional, for topping

Equipment

  • 1 8x8 inch baking pan To chill the chocolate fudge base
  • 1 Microwave-safe bowl To melt chocolate and make fudge
  • 2 Baking sheets with parchment paper One for freezing caramel, one for finished truffles
  • 1 Fork or dipping tool To dip truffles in coating chocolate

Method
 

  1. Chop chocolate into small pieces. Microwave chocolate, condensed milk, and butter in 30-second intervals, stirring between each, until smooth (about 4 rounds). Stir in ¼ cup caramel sauce. Pour into parchment-lined 8x8 inch pan, spread flat, and refrigerate 2 hours until firm.
  2. Drop 24 small spoonfuls of remaining caramel (about ½ teaspoon each) onto parchment-lined baking sheet. Freeze 30 minutes until rock solid.
  3. Cut chilled fudge into 24 squares. Flatten one square in your palm, place frozen caramel drop in center, wrap fudge around it, and roll into smooth ball. Keep finished balls refrigerated. If fudge gets sticky, dip hands in ice water and dry completely.
  4. Melt coating chocolate with heavy cream in 30-second intervals until smooth. Let cool until warm but not hot. Dip each truffle using a fork, let excess drip off, place on parchment paper, and immediately sprinkle with sea salt. Let set 30 minutes at room temperature.
    coating salted caramel fudge truffles with chocolate

Nutrition

Serving: 1truffleCalories: 145kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 12mgSodium: 45mgPotassium: 85mgFiber: 1gSugar: 15gVitamin A: 120IUCalcium: 35mgIron: 0.8mg

Notes

The secret to perfect Salted Caramel Fudge Truffles is keeping everything cold. Freeze those caramel centers rock solid, not just cold. Keep a bowl of ice water nearby to dip your hands in between rolling truffles. This keeps the fudge from getting sticky and makes rolling smooth balls way easier. The flaky sea salt on top isn't optional, it's what makes these taste professional instead of homemade.

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