Creamy Salted Caramel Fudge Truffles made with condensed milk, caramel sauce, white chocolate, sea salt, and melted chocolate.
So, I’ll tell you something a bit embarrassing about these Salted Caramel Fudge Truffles: they were never supposed to exist. Not in my kitchen anyway. I made them on one of those weird in-between days—you know the kind, where it’s not good or bad, just… a day. I remember I was still thinking about a trip I took earlier that month, where every café I stopped in kept offering some type of salted caramel treat. I swear salted caramel is having a moment—like pumpkin spice, but less dramatic.
Anyway, I came home craving something comforting after a long week of feeling just slightly off (do you ever have those weeks where you’re productive but also emotionally scrambled?). I opened the fridge hoping there’d be leftover cheesecake or something magical. Nope. Just groceries I forgot I bought and, tucked way in the back, a jar of caramel sauce from who knows what year. And for some reason, instead of tossing it, my brain went, “Hmm… maybe I could make a batch of fudge truffles?” No idea why. It felt impulsive, but in a cozy way—like when you suddenly rearrange your living room at 9 PM just because something in you says, “Yeah, let’s do chaos today.”
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
And when I mixed everything together for these Salted Caramel Fudge Truffles, it reminded me a little of making holiday sweets with my cousins—too many cooks, someone always spilling something sticky, my aunt yelling from the other room, “Don’t eat the mixture yet!” which we obviously did. Funny how a flavor can pull a memory out of you like that.
So yeah. These truffles weren’t planned. But neither are most good things, right?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Salted Caramel Fudge Truffles Recipe?
If I’m being totally honest, I can’t say these Salted Caramel Fudge Truffles are “the best truffles you’ll ever try”—I mean, who am I to decide that for you? But I can say there’s something special about them that always gets people’s attention. Maybe it’s the way the caramel and sea salt feel perfectly balanced… although every now and then I wonder if I should add a little more salt? Or maybe it’s the soft fudge center that tastes like it belongs in one of those fancy boxed chocolate assortments you buy on December 23rd because you forgot someone on your list. Happens to the best of us.
What I love most is that they look complicated but aren’t. I kind of enjoy recipes like that—low effort, high praise. You know the vibe. And when you bite into these salted caramel truffles and the shell cracks a little before you get to that caramel fudge center? Honestly, it’s a whole mood.
Ingredient Notes:
Okay, let’s talk ingredients—but in the real-life way, not the “perfect chef” way.
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Sweetened Condensed Milk — This is the heart of your Salted Caramel Fudge Truffles, thick and sweet and slightly nostalgic.
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Salted Caramel Sauce — Use one you actually like. I once tried a cheap one on sale and… mm, no.
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White Chocolate Chips — They melt into the caramel and make the center creamy. Not fancy, just functional.
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Sea Salt — Just enough to make everything feel balanced. Like adding a tiny bit of sass.
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Dark or Milk Chocolate — This is your coating. I switch depending on my mood (and sometimes just depending on whatever’s on sale at the grocery store).
Simple lineup, big flavor personality.
How To Make Salted Caramel Fudge Truffles?
Let’s walk through this the same way I’d explain it if you were actually here in my kitchen—probably with me talking way too fast and trying to keep the dog from stealing chocolate.
Step 1: Mix the Core Ingredients
Toss condensed milk, caramel sauce, and white chocolate chips into a microwave-safe bowl. No need to measure each chip or anything—this recipe isn’t that dramatic. Heat it in short bursts and stir between each round. When it turns silky, that’s when the magic starts.
Step 2: Add Salt + Chill
A little sea salt goes in—just enough to make you feel like you know what you’re doing. Pour into a dish, slide it into the fridge, and let it firm up for a few hours. Waiting is the hardest part… or maybe resisting tasting it is.
Step 3: Shape Those Truffle Babies
Once chilled, scoop and roll. Mine never come out evenly sized, and honestly? Nobody has ever complained.
Step 4: Coat in Chocolate
Melt your chocolate coating. Dip each truffle in like you’re giving it a little chocolate bath. They come out shiny and gorgeous—kind of like they’re pretending to be store-bought.
Step 5: Set + Serve
Let them rest on parchment. Sprinkle more sea salt if you’re feeling artsy. Then eat one. Or two. Or three. Please don’t ask how many I ate the first time.
Storage Options:
These Salted Caramel Fudge Truffles last about a week in the fridge—if they make it that long. Mine didn’t. You can freeze them too, and they taste surprisingly amazing cold. Like little fudge pops.
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Variations and Substitutions:
Because we’re all chaotic in the kitchen sometimes:
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Pretzel crumbs for crunch (highly recommend on stressful days).
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Dulce de leche instead of caramel… totally different vibe but still great.
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Roll in cocoa powder if you don’t want to dip.
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Add coffee extract for drama.
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Mix in nuts if you’re feeling textured.
Cooking should feel like play sometimes, don’t you think?
What to Serve with Salted Caramel Fudge Truffles?
Pairings? Oh yes. Everything’s better with a friend.
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Coffee or espresso. Always.
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Herbal tea, like you’re pretending to be calm.
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A dessert charcuterie board (aka chaos but fancy).
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Something boozy and creamy like Baileys.
These little caramel truffles somehow fit almost any moment.
Frequently Asked Questions:
Can I make Salted Caramel Fudge Truffles without a microwave?
Yep. Double boiler works fine. A bit slower but sometimes slow is good.
My mixture is too soft to roll—help?
Just chill it more. Or pop it in the freezer for 10 minutes. (That trick has saved me many times.)
Do I have to coat them in chocolate?
Nope. But it does make them feel more “finished.” Like putting on earrings even though you’re staying home.
If you make these Salted Caramel Fudge Truffles, I hope they bring you even a tiny spark of joy—like finding an old gift card in your wallet or hearing your favorite song in a grocery store aisle.
Let me know how yours turn out… or if you end up eating half the batch before sharing. Totally normal.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Salted Caramel Fudge Truffles
Ingredients
- 1/2 cup sweetened condensed milk
- 1/4 cup salted caramel sauce
- 1 1/2 cups white chocolate chips
- 1/4 teaspoon sea salt
- 1 cup dark or milk chocolate for coating
Instructions
Prepare the Fudge Base
- Place the sweetened condensed milk, salted caramel sauce, and white chocolate chips into a microwave-safe bowl. Heat the mixture in 30-second intervals, stirring thoroughly between each interval, until smooth and completely melted.
Incorporate the Sea Salt
- Once the mixture is fully melted, add the sea salt and stir until evenly combined. Transfer the mixture to a small baking dish lined with parchment paper. Refrigerate for 3–4 hours, or until firm enough to shape.
Shape the Truffles
- Using a small scoop or spoon, portion the chilled mixture into small balls. Roll each portion between your hands to create smooth, even truffle shapes. Place the formed truffles onto a parchment-lined baking sheet.
Prepare the Chocolate Coating
- Melt the dark or milk chocolate in a microwave-safe bowl or double boiler, stirring until completely smooth. Using a fork or truffle dipping tool, carefully dip each truffle into the melted chocolate, ensuring thorough coverage.
Set the Truffles
- Return the coated truffles to the parchment-lined baking sheet. Allow them to set at room temperature, or refrigerate for quicker firming. Optionally, sprinkle with a small amount of sea salt before the chocolate fully sets.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
