Line a sheet pan with parchment. Set out shallow bowls for coatings.
Melt chocolate, condensed milk, and butter in a heatproof bowl over barely simmering water, stirring until smooth.
Stir in vanilla and 1/2 teaspoon sea salt. Chill 20–30 minutes until scoopable.
Warm caramels with cream in a small saucepan on low. Stir until melted and glossy, then cool 5 minutes to thicken.
Scoop the chocolate mixture into 1-tablespoon portions. Press each portion into a small disc.
Spoon a dab of caramel in the center. Pinch closed and roll into a smooth ball.
Chill the truffles 15 minutes to firm up before coating.
For cocoa coating, roll truffles in cocoa powder. For a shell, melt dark chocolate with oil until smooth, then dip each truffle.
Finish with a light sprinkle of flaky salt. Chill until set, then serve.
Notes
Variation: Add a pinch of espresso powder to the fudge base for mocha-caramel truffles. For crunch, roll in finely chopped toasted pecans instead of cocoa. Storage: Keep chilled in an airtight container up to 2 weeks, or freeze up to 2 months.This recipe is an original creation inspired by classic Easy Salted Caramel Fudge Truffles flavors. All ingredient ratios and instructions are independently developed.