Short Description
Salted caramel fudge truffles are rich, decadent bite-sized treats made with smooth caramel-infused chocolate ganache, coated in chocolate, and finished with a sprinkle of sea salt. These luxurious truffles are perfect for gifting, special occasions, or whenever you crave an indulgent dessert.
Why You’ll Love This Recipe
- Rich and creamy – A velvety caramel-chocolate filling melts in your mouth.
- Sweet and salty – The perfect balance of flavors with a touch of sea salt.
- Easy to make – No baking required, just a few simple ingredients.
- Great for gifting – A homemade, elegant treat for any occasion.
- Customizable – Roll in nuts, cocoa powder, or drizzle with extra caramel.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Truffle Filling:
- Semi-sweet or dark chocolate (chopped)
- Heavy cream
- Soft caramels (melted) or caramel sauce
- Butter (unsalted)
- Sea salt (for mixing and topping)
- Vanilla extract
For the Coating:
- Dark or milk chocolate (melted)
- Crushed nuts (optional)
- Cocoa powder (optional)
Directions

- Make the caramel chocolate ganache – Heat heavy cream until warm but not boiling. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth.
- Add caramel and butter – Stir in melted caramel, butter, vanilla, and a pinch of sea salt.
- Chill the mixture – Refrigerate for 1-2 hours until firm enough to scoop.
- Form the truffles – Use a spoon or melon baller to scoop small portions, then roll into balls. Place on a lined tray.
- Coat the truffles – Melt chocolate and dip each truffle, letting excess drip off. Sprinkle with sea salt before chocolate sets.
- Chill and serve – Refrigerate until set, then enjoy!
Servings and Timing
- Servings: 20-24 truffles
- Prep time: 15 minutes
- Chill time: 1-2 hours
- Total time: 2+ hours
Variations
- Nutty version – Roll truffles in crushed pecans or almonds.
- Extra caramel – Drizzle with caramel sauce before serving.
- Spicy twist – Add a pinch of cayenne or chili powder.
- White chocolate coating – Use white chocolate for a different flavor.
- Boozy version – Stir in a splash of bourbon or rum.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 1 week.
- Freezing: Freeze for up to 2 months. Thaw in the fridge before serving.
- Serving: Enjoy chilled or at room temperature for a softer texture.
FAQs
Can I use store-bought caramel sauce?
Yes! Just make sure it’s thick enough to mix into the ganache.
How do I prevent the truffles from melting?
Keep them refrigerated until serving and avoid handling them too much.
Can I use milk chocolate instead of dark?
Yes, but dark chocolate balances the sweetness of the caramel better.
How do I get smooth, round truffles?
Roll them quickly in your hands, or use gloves to prevent melting.
What’s the best chocolate for truffles?
High-quality semi-sweet or dark chocolate (60-70% cocoa) works best.
Can I make these dairy-free?
Yes! Use dairy-free chocolate and coconut cream instead of heavy cream.
How do I thin out melted chocolate for dipping?
Add a teaspoon of coconut oil or vegetable oil for a smoother coating.
Can I make these ahead of time?
Yes! They taste even better after chilling overnight.
What can I roll the truffles in instead of chocolate?
Try cocoa powder, crushed cookies, or shredded coconut.
How do I prevent chocolate from seizing when melting?
Melt it slowly over low heat or use a double boiler.
Conclusion
Salted caramel fudge truffles are a rich, luxurious treat that’s easy to make yet incredibly impressive. With their creamy caramel-chocolate center and a perfect touch of sea salt, these truffles are irresistible. Try them today for an indulgent homemade dessert!
PrintSalted Caramel Fudge Truffles
These Salted Caramel Fudge Truffles are rich, creamy, and perfectly balanced with sweet caramel and a touch of sea salt. Made with just a few ingredients, these indulgent bite-sized treats are perfect for holidays, gifts, or a special dessert!
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 18–20 truffles 1x
- Category: Dessert, Candy
- Method: No-Bake
- Cuisine: American, French
Ingredients
For the Truffles:
- 8 oz (225g) semi-sweet or dark chocolate, finely chopped
- ½ cup heavy cream
- ¼ cup salted caramel sauce (store-bought or homemade)
- 1 tsp vanilla extract
- ¼ tsp sea salt
For the Coating:
- 6 oz (170g) dark or milk chocolate, melted
- 1 tbsp coconut oil or butter (optional, for a smoother coating)
- Flaky sea salt, for garnish
Instructions
Step 1: Make the Truffle Mixture
- In a heatproof bowl, add chopped chocolate.
- Heat heavy cream in a small saucepan over medium heat until just simmering (do not boil).
- Pour hot cream over the chocolate and let sit for 2 minutes.
- Stir until smooth, then mix in caramel sauce, vanilla, and sea salt.
Step 2: Chill & Shape the Truffles
- Cover and refrigerate for 2 hours, or until firm.
- Using a small scoop or spoon, roll into 1-inch balls and place on a parchment-lined tray.
- Freeze for 15 minutes to firm up.
Step 3: Coat the Truffles
- Melt chocolate with coconut oil or butter until smooth.
- Dip each truffle into the melted chocolate, coating evenly.
- Place back on the parchment-lined tray and sprinkle with flaky sea salt.
Step 4: Set & Serve
- Refrigerate for 20 minutes until the coating hardens.
- Enjoy chilled or at room temperature!
Notes
- Make It Extra Gooey: Add ½ tsp caramel inside each truffle before rolling.
- Storage: Keep in the fridge for up to 2 weeks or freeze for up to 3 months.
- Vegan Option: Use coconut cream and dairy-free chocolate.
- Crunchy Topping: Sprinkle with toasted nuts or cocoa powder instead of sea salt.