Easy Salted Caramel Fudge Truffles
Silky chocolate fudge wrapped around gooey salted caramel, finished with cocoa or a snappy chocolate shell. No-bake and party-ready.
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Servings:
Ingredients
Main Ingredients
- 2.75 cup semi-sweet chocolate, chips or chopped
- 14 oz sweetened condensed milk one standard can
- 2 tbsp unsalted butter
- 1.25 tsp vanilla extract
- 0.5 tsp flaky sea salt for the fudge base
- 8 oz soft chewy caramels, unwrapped and chopped
- 2 tbsp heavy cream to melt caramels
- 0.5 cup unsweetened cocoa powder for rolling, optional
- 8 oz dark chocolate, finely chopped for dipping, optional
- 1 tsp neutral oil to thin melted chocolate, optional
- 0.25 tsp flaky sea salt for garnish
Instructions
Preparation Steps
- 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.