Salted Caramel Truffles are honestly my secret weapon for impressing friends at the holidays or when I want to treat someone (even if “someone” is just me – hey, I deserve it). But finding ones that actually taste homemade or, better yet, actually making them yourself? Yikes, most days that feels impossible. I used to scroll through recipes, dreaming about that perfect combo of creamy caramel and a little salty-sweet hit, but I’d always get distracted by something complicated, like this deliciously rustic caramel apple tart with way too many steps. So, if you’re here because you want the lowdown on making your own Salted Caramel Truffles—without any fancy equipment—let me walk you through it. If you like other easy recipes, especially caramel stuff, that rustic caramel apple tart I just mentioned is always a crowd-pleaser too.
Variations
So, you want to put your own spin on Salted Caramel Truffles? I get it—why settle? Some days, I crave them covered in dark chocolate. Other days, I’ll roll them in chopped pecans or even extra sea salt because, well, why not? Kids sometimes ask for “less salt, more sprinkles” (even though, yes, that sounds wild to me).
There’s so much room for fun. Use a splash of bourbon for a grown-up vibe or melt white chocolate if you’re aiming for a sweeter touch. If you’re feeling adventurous, try stuffing a whole roasted almond right inside the caramel center—oh man, that crunch! Sometimes, I even toss in a hit of instant espresso powder to the caramel before shaping. It’s so good, I’m convinced it’d knock the socks off even the pickiest eater.
You really can make these little treats your own. Honestly, playing with flavors is half the fun of making these at home. Trust me, it’ll become your signature dessert—just like my cousin insists my caramel apple tart is hers.
“I never knew I could actually make truffles taste THIS good. Now people think I have a professional candy kitchen. Thanks for all the tips, Ros!” — a (now very proud) reader
Storage
Okay, so you’ve made these Salted Caramel Truffles, and now you’re staring at the batch, wondering how to keep them fresh. Here’s what I do—pop them in an airtight container and give ‘em a cozy spot in the fridge. That keeps them from getting sticky or weirdly soft on you.
Got leftovers hanging around? (Doubtful, but hey, it happens.) Freeze them! They honestly thaw out like a dream, and you can sneak one straight from the freezer when nobody’s looking.
Room temp is fine for a few hours if you’re setting up for a party, but don’t leave them in warm sun or next to the oven. I tell my friends their shelf life is “as long as your willpower to resist,” but technically, they’ll stay good for up to two weeks chilled. That is, if they last that long.
Top tip
People always ask about my #1 trick for making Salted Caramel Truffles actually taste like five-star restaurant candy. Here it is: use really good sea salt. Not the table stuff in the blue cylinder. Splurge a little, and sprinkle just a bit on top before the chocolate sets. That way, you get the salty pop AND a little crunch. Skip the salt, and honestly, they’re just… regular chocolate caramels.
Also, don’t overwork your caramel. If it’s too hot, it’ll melt the chocolate; too cold, and it’s impossible to roll. It’s a little Goldilocks situation.
Let the kids join in—rolling truffles is messy fun, and nobody cares if they’re a bit lumpy. Sometimes the ugly ones taste the best.
More Easy Recipes for Brownies, Bars and Bites
You’re here because you love Salted Caramel Truffles, but, if you’re like me, you’re always hunting for the next easy treat. These are some of my go-tos:
- Try making a deliciously rustic caramel apple tart that’s a real treat. It’s honestly much easier than it sounds, I promise.
- If you like bite-sized things, homemade brownies are a classic—you can’t go wrong.
- For a fuss-free dessert, cereal bars are my weeknight rescue.
- Chocolate-dipped treats (like truffles!) always look fancy but come together in minutes.
If you want more practical help, my post on the rustic caramel apple tart includes some handy tips you can totally apply here too.
Common Questions
Q: Can I use store-bought caramel for these?
A: Short answer? Of course. It works, especially if you’re short on time—just soften it up gently before rolling.
Q: What kind of chocolate is best?
A: I’m a dark chocolate fan, but use what you love. Just pick something you’d happily snack on by itself.
Q: How do I make them less messy?
A: Chill everything—your hands, your tools, your filling. Or, get over the mess and enjoy licking your fingers. It’s part of the fun.
Q: Can these Salted Caramel Truffles be made ahead?
A: Yes! Make ‘em days in advance and let the flavors meld in the fridge.
Q: Okay, how do I get that perfect round shape?
A: Two spoons. Roll quickly (don’t worry about perfection), and use your hands for the final touch if you care that much.
Sweet Endings For Any Occasion
So there you have it—my go-to, no-fail Salted Caramel Truffles recipe. Honestly, the hardest part is not eating them all yourself! If you want deeper flavor ideas or the ultimate chocolate pairings, check out these Salted Caramel Truffles from Anna Banana or With A Blast’s version (tons of handy tips on both). Some friends even swear by this fair-trade, organic twist, which honestly sounds fancy and feels good. Or, if milk chocolate is more your style, take a peek at these caramel truffles from Combine Good Flavors. These are the kind of treats you’ll wind up making for every occasion. Now get your hands messy and enjoy every bite—you’ve earned it.
Salted Caramel Truffles
Creamy and indulgent, these homemade Salted Caramel Truffles are a perfect treat for any occasion, impressing friends or enjoying by yourself.
For the truffles
- 1 cup heavy cream (for a rich filling)
- 1 cup granulated sugar (to make the caramel)
- 1/4 cup unsalted butter (adds creaminess)
- 1 teaspoon sea salt (for sprinkling on top)
- 8 ounces dark chocolate (for coating)
Variations
- 1 splash bourbon (for an adult twist)
- 1/4 cup chopped pecans (for rolling the truffles)
- 1 teaspoon instant espresso powder (to enhance flavor)
Preparation
- In a saucepan, heat the heavy cream until just simmering.
- In another pot, combine sugar and cook over medium heat until it melts and turns amber.
- Remove from heat and carefully stir in the warm cream, then add butter and salt.
- Let the mixture cool, then refrigerate until firm.
Rolling
- Once set, scoop the chilled caramel and roll into balls.
- Melt dark chocolate in a double boiler.
- Dip each truffle into chocolate and let it set on parchment paper.
- Sprinkle with sea salt before the chocolate hardens.
Store the truffles in an airtight container in the fridge for up to two weeks. You can also freeze them for longer storage. Rolling them can be messy, but it’s part of the fun!
