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
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, YouTube, Facebook, Pinterest and TikTok for more amazing recipe ideas.
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
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Kristen Strauss says
Hi Jess, Can you use normal salt/cooking salt instead of sea salt? Do you use cooking chocolate for the coating or normal eating chocolate?
Jessica Holmes says
Hi Kristen, yes you can re: salt. And I usually use a block of good quality white chocolate – either baking or regular should be fine in this recipe. Hope you enjoy them!
Kristen Strauss says
Sorry I meant for the coating. I have Plaistowe milk cos that’s what was in my pantry.
Jessica Holmes says
Oh yes that’s what I usually use!
Jessica Holmes says
Yes that’s what I usually use!
Kara says
Can you freeze truffle centre’s a head of time then dip them closer to Christmas?
Jessica Holmes says
Absolutely!
Diane says
Just wondering what brand of white chocolate do you recommend and is it chips or baking bars? Thank you
Jessica Holmes says
Hi Diane, I usually use a block of chocolate. I find it melts the best, as chocolate chips are designed to hold their shape.
Jenny says
Hi 🙂 Could you freeze these ?
Jessica Holmes says
Hi Jenny, yes I think so! Just thaw a little before eating or serving ☺️
Jenny says
Thankyou ,baking now for Xmas . Your recipes are amazing 😋👌
Jessica Holmes says
Aw thank you so much Jenny!
Lisa says
Nevermind, just saw 18 on recipe cats. To busy reading comments and didn’t look further than ingredients list.
Jessica Holmes says
That’s right Lisa! Hope you enjoy them!
Lisa says
How many does this recipe make?
Bret says
Hi, I am going to make these but I was wondering which type of brown sugar to use?
Jessica Holmes says
Hi Bret! Great question, our brown sugar here in Australia is equivalent to light brown sugar. But dark brown sugar will work too! I wrote a bit more about it here if you want to take a look.
Sara says
It was very delicious !!
Jessica Holmes says
So glad you enjoyed them Sara! ☺️
Marina says
I haven`t use microwave for such thing Like truffles snd cookies and my microwave have diferent temperature seting: defrost low medium high. On which temperature do You Heat You truffles?
P.s
Sorry for my bad english
Jessica Holmes says
Hi Marina, that’s a great question. My microwave is 1000W and I have it on the highest setting. Depending on the power of your microwave, I would suggest medium/high. Alternatively, you can make the caramel on the stove if you feel more comfortable. Just heat the ingredients on a medium heat for 5-10 minutes, stirring continually, until caramel thickens and turns golden in colour. Hope that helps!
Karen says
I have not made yet but when I do I.thought to use honey comb crushed on the top. I’m very keen to make these. As I think they’d make a lovely gift.
Jessica Holmes says
Hi Karen, ooh crushed honeycomb on top sounds like a wonderful idea. They would make for a lovely gift – especially for Christmas. Hope you enjoy them!
Josh says
These were so easy to make and tasted AMAZING!
Jessica Holmes says
Love hearing that Josh! Thanks for the lovely feedback.
Anne says
Those look fantastic could you freeze them before you put chocolate on thinking of a wedding treat but time is the issue
Jessica Holmes says
Hi Anne, yes you could freeze them. You’d just need to thaw them before serving. Let me know how you go! 🙂
Ella says
Can you use caramel as the topping instead of chocolate? And please forgive me if my spelling is off.
Jessica Holmes says
Hi Ella, thanks for your comment. I’m not sure what kind of caramel you mean but I don’t think caramel would harden like chocolate does. Chocolate and caramel also go so well together! I hope you enjoy them.
Ella says
Thanks, I might even try it with both! I hope that I can make them just perfect though! Have a great day!!!
Jessica Holmes says
Amazing! Don’t forget to take a photo and show me on Instagram @sweetestmenu #sweetestmenu
Priyanka says
How long can these be stored?
Jessica Holmes says
Hi Priyanka, thanks for your comment. You can store these in an airtight container in the fridge for up to 5 days.
Robin says
Do u have to use dark chocolate?
Jessica Holmes says
Hi Robin, not at all, you could use any chocolate you like, milk chocolate or white chocolate. I just like dark chocolate for the contrast because the filling is quite sweet. I hope you enjoy them!
Natalie says
What a beautiful texture to the filling! These fudge truffles look so chocolatey and delicious!
Jessica Holmes says
Thanks Natalie! The filling is so buttery – I love it! 🙂
Colette Shaw says
Help!!!!! I made these the other night. Well I tried. When I pulled the mixture out the fridge, it was rock hard. What did I do wrong? I did everything by the book. Did I over cook? I’m desperate to make these. They look amazing, so hoping you can help.
Cheers,
Colette
Jessica Holmes says
Hi Colette, oh it sounds like you may have overcooked it. Do you have a candy thermometer to double check the temperature? Cooking times can vary with microwaves so that’s the most accurate way to check.