Salted Caramel Fudge Truffles Recipe

Introduction

Salted Caramel Fudge Truffles combine the rich, buttery sweetness of caramel with the smooth indulgence of chocolate, finished with a hint of sea salt for the perfect balance. These bite-sized treats are easy to make and ideal for satisfying any sweet tooth or sharing with loved ones.

Ingredients

• 60 grams (1/4 cup) unsalted butter
• 240 ml (1 cup) sweetened condensed milk
• 90 grams (1/2 cup) brown sugar
• 150 grams (1 cup) white chocolate, broken into pieces
• 1/2 teaspoon sea salt
• 300 grams (2 cups) good quality dark or milk chocolate
• Crushed peanuts or hazelnuts, optional

Instructions

1. Step 1: In a medium microwave-safe bowl with high sides, combine butter, sweetened condensed milk, and brown sugar. Heat in the microwave for 3 minutes, stirring every minute until the butter is melted and sugar is dissolved.
2. Step 2: Stir the caramel mixture well, then continue heating for another 2 minutes, stirring every 30 seconds to prevent bubbling over.
3. Step 3: The caramel should be thick and golden, reaching the soft ball stage (112°C / 234°F). Stir in the white chocolate pieces and sea salt until melted and smooth.
4. Step 4: Cover the bowl with plastic wrap and refrigerate for at least 3–4 hours until firm.
5. Step 5: Once firm, let the caramel fudge sit at room temperature for 5–10 minutes to soften slightly. Line a baking tray with parchment paper.
6. Step 6: Melt the dark or milk chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.
7. Step 7: Scoop tablespoons of the caramel fudge and roll into balls by hand. Dip each ball into the melted chocolate, then place on the prepared tray. Sprinkle with crushed nuts if desired.
8. Step 8: Refrigerate the truffles for at least 30 minutes to set before serving.

Tips & Variations

• Use a candy thermometer to ensure the caramel reaches the correct soft ball stage for perfect texture.
• Try substituting white chocolate with milk chocolate for a different flavor.
• For a nut-free version, omit the crushed nuts topping or use toasted coconut flakes instead.
• Handle the caramel fudge with slightly damp hands to prevent sticking while rolling.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. To enjoy, allow them to sit at room temperature for a few minutes before serving. Leftover caramel fudge can also be kept refrigerated, tightly covered, and used within a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles without a microwave?

Yes, you can make the caramel on the stovetop by melting the butter, sweetened condensed milk, and brown sugar over low heat. Stir continuously until the mixture thickens and reaches the soft ball stage, then proceed with the recipe as directed.

What does “soft ball stage” mean in caramel making?

Soft ball stage refers to heating sugar syrup to about 112°C (234°F). At this temperature, when a small amount is dropped into cold water, it forms a soft, flexible ball. This stage ensures the caramel sets with the right chewy consistency for the truffles.

Salted Caramel Fudge Truffles Recipe

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Decadent Salted Caramel Fudge Truffles combining rich caramel, smooth white chocolate, and a dark chocolate coating, with an optional nut topping for added crunch. These no-bake truffles are perfect for indulgent treats or gifting.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 20 minutes
• Yield: Approximately 20 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Caramel Mixture

• 60 grams (1/4 cup) unsalted butter
• 240 ml (1 cup) sweetened condensed milk
• 90 grams (1/2 cup) brown sugar
• 150 grams (1 cup) white chocolate, broken into pieces
• 1/2 teaspoon sea salt

Coating

• 300 grams (2 cups) good quality dark or milk chocolate
• Crushed peanuts or hazelnuts, optional

Instructions

1. Prepare Caramel Mixture: In a microwave-safe bowl, combine butter, sweetened condensed milk, and brown sugar. Microwave for 3 minutes, stirring every minute until butter is melted and sugar dissolved. Then continue heating for 2 more minutes, stirring every 30 seconds to prevent bubbling over, until the mixture reaches a thick, golden consistency at ‘soft ball stage’ (~112°C / 234°F). Alternatively, melt and cook the ingredients on stovetop in a saucepan over low to medium heat, stirring until thickened and reaching the same temperature.
2. Add White Chocolate and Salt: Stir in white chocolate pieces and sea salt into the caramel mixture until chocolate is fully melted and the mixture is smooth. Cover with plastic wrap and refrigerate for at least 3-4 hours until firm.
3. Prepare Chocolate Coating: Soften the chilled caramel fudge slightly at room temperature for 5-10 minutes. Melt the dark or milk chocolate in a microwave-safe bowl by heating in 30-second intervals, stirring until smooth.
4. Form Truffles and Coat: Scoop tablespoons of the caramel fudge and roll into balls using your hands. Dip each ball into the melted chocolate, using a fork to lift and place onto a lined baking tray. Optionally, sprinkle with crushed peanuts or hazelnuts on top.
5. Set and Store: Refrigerate the truffles for at least 30 minutes to set the chocolate coating. Store finished truffles in an airtight container in the fridge until ready to serve.

Notes

• Use a candy thermometer to ensure the caramel reaches the correct temperature for perfect texture.
• Stir regularly during microwaving to avoid burns or boiling over.
• Allow caramel to cool slightly before rolling to prevent sticking to hands.
• Optional nuts add crunch and texture but can be omitted for a smoother truffle.
• Store truffles in the refrigerator to maintain firmness due to the chocolate coating.

Keywords: salted caramel fudge truffles, caramel truffles, chocolate truffles, no-bake dessert, homemade truffles, sweet treats, chocolate caramel balls