You’ll want to make these buttery Salted Caramel Fudge Truffles again and again. Dipped in chocolate, these melt-in-your-mouth truffles are so easy to make (and eat). Microwave AND stovetop instructions included.
Caramel + chocolate = truffle HEAVEN. You’re going to LOVE these gorgeous caramel fudge truffles that can be made in the microwave or on the stove top.
They have a beautiful buttery texture and a rich caramel flavour. Surprisingly easy to make, these truffles are perfect for gifting – and are so much cheaper than fancy store-bought ones.
So what are you waiting for? Let’s make my six ingredient Easy Salted Caramel Fudge Truffles.
Why you will love this recipe
- Simple ingredients: You only six ingredients to make these fudgy Chocolate Caramel Truffles.
- Smooth texture: Enjoy the smooth and creamy texture of the buttery fudge.
- Quick and easy: Using either the microwave or the stovetop, the caramel fudge takes only minutes to make.
- Perfect for gifting: Whether it’s for Christmas or a celebration, these truffles make for the perfect sweet gift!
Recipe testing
I love caramel. Especially salted caramel. And this caramel recipe (or a close version) has been used in my popular Caramel Slice and my easy Caramel Fudge that I make every Christmas.
So these 👆🏻 Salted Caramel Fudge Truffles are my EVERYTHING.
The buttery caramel filling just about melts-in-your-mouth. Made with rich brown sugar and creamy white chocolate, the fudge itself is absolutely divine. And the only way it could be made even better, is by covering it in dark or milk chocolate #yesplease
For a little decoration, I sprinkled each truffle with crushed peanuts but that is entirely up to you. You could leave them as they are, top them with sprinkles or drizzle with white chocolate.
Whatever you do, you know you are going to enjoy one AMAZING caramel truffle. And nobody will guess just how easy these are to make! Shhh…it can be our little secret!
Ingredients
You only need six ingredients to make my Easy Salted Caramel Fudge Truffles. Here’s a quick snapshot of what you’ll need including any substitutions you can make.
- Butter: I prefer to use unsalted butter and add sea salt to the caramel fudge. But if you only have salted butter on hand, you can absolutely you that! Just halve the salt included in the recipe below.
- Sweetened condensed milk: Choose a full fat can of sweetened condensed milk for best results. Don’t use evaporated milk.
- Brown sugar: It’s important to use brown sugar as it helps to create that lovely caramel flavour. Light brown sugar is ideal, but dark brown sugar will work too.
- White chocolate: Creamy white chocolate is the final ingredient for the fudge. You can use any white chocolate (baking white chocolate or a regular block of white chocolate) you like.
- Dark chocolate: I’ve used dark chocolate pictured here. I find it works nicely and helps cut through the sweetness of the fudge. You can, however, use milk chocolate if you prefer. In fact, you can use any chocolate you like for dipping! I recommend using a block of chocolate over chocolate chips, which don’t melt well.
- Crushed nuts: You can add crushed nuts to the top of your truffles or leave them as they are. I usually use whatever I have on hand, peanuts, macadamias or hazelnuts. Alternatively, you could use sprinkles or coconut flakes.
See recipe card below for a full list of ingredients and measurements.
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These Caramel Fudge Truffles do come with a warning though. They are a-d-d-i-c-t-i-v-e. So make them when you are having friends over for a sweet snack or bite-sized dessert.
Do not make them when it’s just you and the cat at home, if you have a raging sweet tooth, because they are completely irresistible 😉 #justsayin
On an unrelated note, has anyone had a candle explode before? I was cooking dinner last night and had a candle lit but it was getting close to the bottom of the wick. Then out of nowhere – BAM.
The whole candle broke into about 4 pieces, while still lit, creating a total fire hazard and marking my wooden table for good. My, oh, my, I had no idea candles were such a dangerous household item!
More caramel recipes
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Let’s Bake
Salted Caramel Fudge Truffles
Easy, fudgy caramel truffles coated in dark chocolate.
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 peanut or hazelnuts, optional
Instructions
- Microwave instructions:
In a medium microwave-safe bowl (with high sides for splatter), add butter, sweetened condensed milk and brown sugar. - Heat in the microwave for approximately 3 minutes, stopping every minute to stir. By the end of the 3 minutes, the butter should be completely melted and the sugar dissolved.
- Give the caramel a good stir, then heat for another 2 minutes, making sure you stir every 30 seconds. If you don’t the caramel will get too hot and bubble over – making a mess in your microwave. Keep in mind the caramel is getting very hot, so use an oven mitten to safely get the bowl in and out of the microwave.
- The caramel should be very thick and golden in colour. To set it needs to reach ‘soft ball stage’ (112 C / 234 F which you can double check using a candy thermometer. If it goes past this temperature, it will set too hard).
- Add white chocolate pieces and sea salt. Give it a good stir to make sure the chocolate is melted and the mixture is smooth.
- Cover bowl with plastic wrap and place in the fridge to firm up for at least 3-4 hours.
- Stovetop instructions:
In a medium saucepan, add butter, sweetened condensed milk and brown sugar. Place on low heat and stir together until the butter is melted and the sugar is dissolved. - Turn up the heat to medium and continue to stir until the mixture is simmering and starts to thicken. This may take a while, 5-6 minutes or so. The caramel should be very thick and golden in colour. It needs to reach ‘soft ball stage’ (112 C / 234 F which you can double check using a candy thermometer.)
- Remove the caramel mixture from the heat and stir in all the white chocolate and sea salt.
- Transfer caramel fudge to a medium-sized bowl, cover with plastic wrap and place in the fridge to firm up for at least 3-4 hours.
- Coating in chocolate:
Leave caramel fudge for 5-10 minutes at room temperature to soften slightly. Line a large baking tray with baking paper or parchment paper. - Add chocolate to a microwave-safe bowl. Heat in the microwave, stirring every 30 seconds, until melted and smooth.
- Scoop out tablespoons of the caramel fudge and roll into a ball using your hands. Dip each ball into the melted chocolate. Use a fork to scoop out the ball and carefully place on prepared tray.
- Repeat with remaining fudge truffles. Top each truffle with crushed nuts (if using).
- Place truffles in the fridge for at least 30 minutes to set. Store leftover truffles in an airtight container in the fridge.
Notes
Cook time: Cooking times may vary. This recipe has been tested using an 1000W microwave. You’ll be able to tell your caramel is ready when it thickens and turns golden brown in colour. The caramel needs to reach ‘soft ball stage’ which is 112 C / 234 F which you can check using a candy thermometer.
Nutrition Information
Serving Size: 1 truffle Calories: 252 Sugar: 25.4 g Sodium: 97.5 mg Fat: 14.3 g Carbohydrates: 28.4 g Protein: 3.4 g Cholesterol: 15.8 mg
Julz Statler says
How much Caramel in ounces is made before adding the 1 cup of white chocolate?
Jessica Holmes says
Hi Julz, I’m not actually sure. I haven’t weighed it at that point I’m sorry.
Jess says
Hi! These were good, but I just want to mention- the brown sugar used technically makes this a butterscotch truffle. I didn’t realize that the main difference between caramel and butterscotch was white sugar vs brown sugar until I bit into a truffle and thought- wait… did I accidentally make butterscotch?
Ha, thanks for the lesson. Very tasty, very rich.
Jessica Holmes says
Oh that’s interesting to hear Jess! Thanks for letting me know! And glad you enjoyed the truffles.
angie says
can i use salted butter instead of unsalted since it’s salted caramel?
Jessica Holmes says
Absolutely!
Laura says
For the white chocolate can I use white chocolate chips? These sound really good always looking for new candy recipes to try.
Jessica Holmes says
Yes you can!
Judy says
can i use baker white chocolate bar
Jessica Holmes says
Yes!
Yvonne says
Can you make theese a week ahead and store – tjinking of ideas for wedding favours. And would you store at room temperature?
Jessica Holmes says
Absolutely! I recommend storing them in the fridge.
Crystal says
How long will these stay for in the fridge?
Jessica Holmes says
Hi Crystal, they should keep well in the fridge for one week.
Jes says
These look delicious! Have you ever added a couple of Tbsp’s of rum/bourbon to the caramel filling? Not sure if it will make the center too thin but I think I would taste amazing if it holds up! 🙂 Thx for sharing!
Jessica Holmes says
Hi Jes, I’ve never tried that! Sounds delicious but it might not hold as well. There’s only one way to find out though! 😉
Anne says
I have the ingredients and I’m making this tomorrow. I’ll let you know how it turns out. Thank you for the recipe.
Merry Christmas,
Anne
Jessica Holmes says
I hope you like it Anne! Merry Christmas!
Debra says
What kind of chocolate do you use? I’m new to making truffles or anything choclate. I am trying to figure out what to buy at the store, chips, wafers. Bars so many kinds. But I will be making these
Jessica Holmes says
Hi Debra, I usually use a block of chocolate (Nestle or Cadbury are the two brands we have here.) I don’t think we have quite as many choices! But it comes down to personal preference. I find melts, which I think are similar to wafers, can set quite quickly – almost too quickly – and have the tendency to seize. So I prefer to use a regular block of nice quality chocolate. Might be worth trying a few different types/brands to see what works for you.
Victoria says
Hello, I made the caramel filling for these truffles and looked great- but put it in fridge for over 24hrs before I could cover them and it’s got white spots all over it. Does this mean it’s gone off?? I don’t think it tastes quite right now. Such a shame as I like that your recipes do work!
Jessica Holmes says
Hi Victoria, I’m not sure I’m sorry. It sounds like it could be some kind of ‘bloom’ from your chocolate.
Lorena says
Absolutely delicious! Recipe is very precise. Made these today. Very happy☺☺
Jessica Holmes says
So happy to hear that Lorena.
Michelle Giles says
Hi Jess
I’m not sure where I went wrong, but mine turned into a crumbly fudge! It still tastes nice but not sure what I did. I did notice that once I’d added the white chocolate it separated a bit and went a little oily before I put it in the fridge.
Jessica Holmes says
Hi Michelle, sorry to hear that. If it was crumbly instead of smooth and creamy, my guess is perhaps it got a little too hot. Do you have a candy thermometer so you can keep an eye on the temperature next time? The temperature could also have affected the white chocolate and be the reason that it appeared to split.
Michelle Giles says
Ok, I’ll definitely give it another try, but it is delicious anyway! I’m looking forward to trying all of your recipes.
Lynn says
Hi. Can i use double boiler instead of microwave?
Jessica Holmes says
Hi Lynn, yes you can make this on the stovetop. I’ve updated the recipe to include stovetop instructions as well.