Salted Caramel Truffles
These Salted Caramel Truffles combine rich chocolate with smooth caramel and a sprinkle of flaky sea salt to finish them off. The contrast of sweet and salty makes each bite indulgent. Whenever you need a dessert that is special but made with simple ingredients, try these truffles.
Years ago, I had a salted caramel candy from Godiva Chocolatier. The caramel was smooth and buttery, and the salty finish elevated the flavor. These salted caramel truffles remind me of that candy.
I like to make truffles as gifts, and these chocolate peppermint truffles are a favorite during the holidays.
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Why you’ll love this recipe
- The sweet caramel and salty finish create a balanced flavor reminiscent of a high end candy store.
- They look impressive but are made with simple, easy to find ingredients.
- Salted Caramel Truffles are easily customizable with different chocolates.
- Ideal for gifting any time of year.
- They can be made a day or two ahead and stored in the refrigerator until ready to serve.
- Best of all…no candy thermometer necessary!
Salted caramel truffle ingredients
You only need six ingredients to make this easy caramel truffle recipe. They are all readily available at your local store.
- Caramels – unwrapped
- Milk Chocolate Chips
- Heavy Whipping Cream
- Semi-Sweet Chocolate Chips
- Vegetable Shortening, or you could substitute unsalted butter
The full ingredients and instructions are in the recipe card below.
Tips for making salted caramel truffles
I tried a few different routes to forming the caramels. I cut them into 1″ squares, 2″ squares, and used a small scoop. Trust me when I tell you, the cookie scoop was not a good choice. The caramel mixture was too difficult to get out of the scoop.
1″ squares were too small. While that might sound like a good idea because it makes more truffles, they are also more work to dip in the chocolate. They really were quite small, not your typical size for a chocolate truffle.
2″ squares were just the right size when rolled into balls. They were manageable when dipping and were the perfect two-bite candy truffle. They were the ideal size for a sprinkle of the flaked sea salt.
Don’t skip lining the pan with aluminum foil. Doing so makes it much easier to cut the squares and get them out of the pan.
When dipping the truffles, unless you have a candy dipping fork, use two forks for the best results.
Once you dip the caramel truffles, place them on a wax paper-lined baking sheet and immediately sprinkle with the flake sea salt. You want it to stick before the chocolate sets. If you don’t want to use sea salt, you can sprinkle the truffles with nonpariels or drizzle with chocolate in a fancy pattern.
Truffle serving ideas
I like to put truffles in mini cupcake liners. I use festive colors or seasonal, like Valentine’s Day or Christmas, or for the occasion. Since these salted caramel truffles can get sticky when they warm up, I still put them in cupcake liners to wrap in plastic bags for gifting.
How do you store truffles?
Store these chocolate-coated truffles in an airtight container in the refrigerator for up to five days. Serve the truffles chilled from the refrigerator or let them sit for 10 minutes before serving.
More truffle recipes
While truffles can sometimes be a bit labor intensive, they are delicious, impressive, and make a great hostess gift anytime of year. These dark chocolate raspberry almond truffles or Biscoff truffles are both delicious.
Do I need a candy thermometer?
No! That’s the beauty of this truffle recipe.
What type of chocolate is best for homemade truffles?
I would say milk chocolate, dark chocolate, or semi-sweet chocolate would work when making these salted caramel truffles. I don’t recommend using white chocolate.
Did you make this recipe? If so, please leave a comment and 5-star review on the recipe card below. If you really love this recipe, please share it on your social media!
All recipes are tested in my Florida kitchen exclusively by me.
Salted Caramel Truffles
Ingredients
- 26 caramels, unwrapped
- 1 cup milk chocolate chips
- ¼ cup heavy whipping cream
- 1⅓ cups semi-sweet chocolate chips
- 1 tablespoon vegetable shortening
- flaked sea salt
Instructions
- Line an 8-inch square pan with aluminum foil, with some extra for lifting out of the pan, and set aside.
- In a microwave-safe bowl, combine the caramels, milk chocolate chips, and heavy cream. Microwave, uncovered, on high for 60 seconds, then stir. Microwave 60 seconds longer, stirring every 15 – 20 seconds, until the caramels and chocolate chips are melted and the mixture is smooth.26 caramels, unwrapped, 1 cup milk chocolate chips, ¼ cup heavy whipping cream
- Evenly spread the mixture into the foil-lined pan. Refrigerate until firm, at least 1 hour.
- Using the foil, lift the candy out of the pan. Using a sharp knife, cut into 2" squares. Roll each square into a ball. Refrigerate until ready to dip.
- In a microwave-safe bowl, melt the semi-sweet chocolate chips and vegetable shortening, stirring until smooth. Dip each caramel ball into the chocolate, allowing the excess to drip off. Place on a wax paper-lined baking sheet. Sprinkle with a pinch of flaked sea salt. Refrigerate until firm. Store in the refrigerator, but allow to sit at room temperature for about 15 minutes before serving. The coating will soften when it warms up.1⅓ cups semi-sweet chocolate chips, 1 tablespoon vegetable shortening
