Salted Caramel Truffles are rich, bite-sized chocolate candies filled with smooth, buttery caramel and finished with a hint of sea salt. Each one delivers a perfect balance of sweet and salty with a melt-in-your-mouth texture. I love making these for holidays, parties, or as a thoughtful homemade gift—they’re surprisingly easy to prepare and look impressive on any dessert tray.
Why You’ll Love This Recipe
I love this recipe because it combines everything I enjoy in a treat: creamy caramel, silky chocolate, and a little crunch from the salt on top. These truffles come together with just a few ingredients and don’t require any fancy equipment. They’re easy to customize, store well, and make a luxurious treat that feels like it came from a chocolate shop.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Granulated sugar
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Heavy cream
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Unsalted butter
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Vanilla extract
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Sea salt (for both the caramel and topping)
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Dark or semisweet chocolate (for coating)
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Optional: flaked sea salt or crushed pretzels for topping
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Optional: a bit of corn syrup or glucose for smoother caramel
Directions
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I start by making the caramel. In a saucepan over medium heat, I melt the sugar, stirring occasionally until it turns a deep amber color.
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I carefully whisk in the butter, then the heavy cream, stirring constantly until smooth and thickened.
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I remove the caramel from heat, stir in the vanilla and a pinch of sea salt, and let it cool slightly.
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Once the caramel is thickened but scoopable, I chill it in the fridge for about 1 hour.
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I scoop small portions of caramel and roll them into balls. I freeze them for 15–20 minutes so they’re easier to dip.
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I melt the chocolate in a heatproof bowl (either using a microwave or double boiler).
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I dip each chilled caramel ball into the melted chocolate using a fork or dipping tool, then place them on parchment paper.
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Before the chocolate sets, I sprinkle each truffle with flaked sea salt.
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I let them firm up at room temperature or in the fridge until fully set.
Servings and timing
This recipe makes about 20–24 truffles and takes around 2 hours from start to finish, including cooling and chilling time. Active prep is about 30 minutes.
Variations
Sometimes I add espresso powder to the caramel for a mocha twist, or coat the truffles in white chocolate for a different flavor. I’ve also rolled some in cocoa powder, crushed nuts, or toasted coconut after dipping for texture. If I want a firmer caramel, I cook it slightly longer before cooling.
Storage/reheating
I store the truffles in an airtight container in the fridge for up to 2 weeks. For best texture, I let them sit at room temperature for 10–15 minutes before serving. They can also be frozen for up to 2 months—just thaw in the fridge before enjoying.
FAQs
Can I use store-bought caramel?
Yes, but I prefer homemade for the best texture and flavor. If using store-bought, I choose one that’s firm enough to roll and not too runny.
What chocolate works best?
I use high-quality dark or semisweet chocolate bars for a smooth coating. Chocolate chips can work but don’t always melt as smoothly.
Why did my caramel harden too much?
It likely cooked too long. I remove it from the heat once it’s thick but still pourable—it firms up as it cools.
Do I need a candy thermometer?
Not necessarily. I go by color and texture—once the sugar is a deep amber and bubbles slow slightly, it’s usually ready. But a thermometer can help with consistency.
Can I make them dairy-free?
Yes. I use coconut cream and dairy-free butter, and choose dairy-free chocolate. The flavor is still delicious with a subtle coconut note.
Conclusion
Salted Caramel Truffles are one of my favorite indulgent treats—rich, smooth, and full of that irresistible sweet-salty balance. Whether I’m gifting them or keeping a stash in the fridge for myself, they’re always a hit. With simple ingredients and a little patience, I get a gourmet-style dessert that’s truly worth every bite.
