Creamy Salted Caramel Bites

Mouthwatering Salted Caramel Fudge Truffles simply dissolve when you taste them, offering a divine mix of creamy white chocolate, decadent caramel, and tangy sea salt. Each small treat has a silky center wrapped in a rich chocolate coating, giving you a fancy dessert without much work. The way they blend different textures and tastes makes these truffles impossible to resist for anyone who loves sweets.

I first whipped up these truffles for a Christmas party and they were gone in seconds. That deep caramel flavor mixed with just a touch of salt left such a lasting impression that folks ask for them every time they come over.

Amazing Ingredients

• Sweetened condensed milk (½ cup): Delivers the fudge's velvety consistency and adds natural sweetness without any sugar crystals
• Salted caramel sauce (¼ cup): Gives the truffles that rich, buttery taste that works so well with the white chocolate
• White chocolate chips (1½ cups): Makes up the smooth base inside each truffle while adding light vanilla hints
• Sea salt (¼ tsp): Boosts all the flavors and creates that irresistible sweet-salty balance that keeps you coming back for more
• Dark or milk chocolate (1 cup, melted): Forms a protective outer layer that adds richness and makes the truffles look gorgeous

Crafting Truffle Wonders

Blend and Heat:

Put sweetened condensed milk, salted caramel sauce, and white chocolate chips together in a microwave-safe container. Warm them up for 30 seconds at a time, mixing well after each round. Keep going until everything's smooth and shiny with no chunks left. This slow melting keeps it from burning and makes sure it's silky.

Adding Salt:

Carefully mix in the sea salt so it spreads evenly through the mixture. Pour the warm, runny fudge into a dish lined with parchment paper, spreading it out with a flexible spatula. Put it in the fridge for 3-4 hours or leave it overnight until it's firm enough to handle and shape.

Shaping Truffles:

After it's fully chilled, use a melon baller or spoon to scoop out small bits. Roll each piece between your hands to make nice round balls. The heat from your fingers will slightly soften the outside, helping you get a smoother finish. Place the shaped truffles on a sheet lined with parchment, leaving some room between them.

Chocolate Coating:

Melt dark or milk chocolate either in the microwave (20 seconds at a time) or using a double boiler over low heat. With a fork or special dipping tool, dunk each truffle completely in the melted chocolate. Lift it out and let extra chocolate drip back into the bowl. Gently slide the coated truffle onto the parchment paper.

Finishing Touches:

Let the truffles harden fully at room temperature, or speed things up by chilling them for about 30 minutes. Once the chocolate coating is set, sprinkle a few tiny flakes of sea salt on top to make them pretty and add an extra taste pop. The shiny chocolate looks stunning next to the crystal-like salt.

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My grandma always used the best white chocolate she could buy for her truffles. I've kept doing this, and it really does change how they feel and taste. When I bring these truffles to family get-togethers, they take me back to sweet times making candy with her during Christmas season.

Stunning Serving Ideas

Set these pretty truffles on a plain white plate to really show them off. They go great with coffee after dinner or a small glass of sweet wine. For fancy events, put single truffles in little paper candy cups and stack them on a tiered stand. These truffles also make wonderful presents when packed in cute boxes or clear bags tied with ribbon.

Fun Twists

Switch up these basic truffles by rolling them in chopped nuts, shredded coconut, or fun sprinkles instead of chocolate. For Christmas time, mix a tiny bit of peppermint extract into the white chocolate mixture. You can also try different chocolate coatings—go for ruby chocolate to get a lovely pink color and fruity taste, or white chocolate colored with natural food dyes for special themed parties.

Storage Secrets

Keep your finished truffles in a sealed container with sheets of parchment paper between layers so they don't stick together. They'll stay fresh in the fridge for up to two weeks, though they usually get eaten way before then! Take cold truffles out about 15 minutes before serving so they warm up a bit, which brings out their full flavor and gives them that perfect creamy feel.

I've tried tons of truffle recipes through the years, but this salted caramel version is still my top pick. The smooth, creamy centers with that satisfying snap of chocolate coating just makes for such an amazing treat. Whether you're making them for a big occasion or just to spoil yourself after a tough day, these truffles give you a moment of pure luxury that's totally worth the little bit of effort they take.

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Frequently Asked Questions

→ Is store-bought caramel okay?

Totally! Any quality salted caramel you like will work just fine here.

→ How long do they last?

You can refrigerate them in a sealed container for up to 2 weeks or freeze for 3 months.

→ What if the filling is too soft?

It just needs more time to chill. Pop it back in the fridge until it firms up.

→ How do I get a smooth coating?

Just stir in a little coconut oil or shortening while melting the chocolate.

→ Can I add different flavors?

For sure! Experiment with bourbon, espresso, or even vanilla for a twist.