These Salted Caramel Truffles are little bites of rich, buttery caramel wrapped in dark chocolate and finished with flaky sea salt. I make them for holidays and last-minute gifts because they look fancy but are surprisingly simple to pull together. While testing this recipe I refined the caramel cook temperature and coating technique for consistent results.
(See a similar elegant dessert idea here: salted caramel tart inspiration.)
Why Make This Recipe
- Incredible balance of sweet, bitter and salty — the contrast makes each bite addictive.
- Made from pantry-friendly ingredients: sugar, cream, butter, chocolate — no exotic items.
- Great for gifts and parties because truffles travel well and can be dressed up with sprinkles or gold dust.
- Make-ahead friendly: centers can be prepared in advance and dipped later.
- Personal note: I love this recipe because caramel flavor is deepened by a quick brown butter step I sometimes use — it adds a toasty note that feels gourmet.
(If you like caramel desserts, check this creative twist: salted caramel apple pie cheesecake.)
Recipe Overview
- Prep time: 25 minutes (plus chilling time)
- Cook time: 15–20 minutes for caramel
- Total time: about 2 hours (including cooling and chilling)
- Yield: ~30 truffles (assuming 1-inch balls; about 1.5 oz each)
- Difficulty: Medium — requires careful temperature control while cooking caramel and working with melted chocolate
- Method: stovetop caramel cooked to temperature, chilled until firm, rolled into balls, then dipped in tempered or melted chocolate
(For a muffin-style caramel concept see: salted caramel chocolate chunk muffins.)
My Experience Making This Recipe
On my first attempt the centers were too soft — I adjusted the target temperature from 235°F to 245°F for a firmer, truffle-friendly caramel. I also learned that chilling the caramel for at least 90 minutes makes rolling much easier. Using a small cookie scoop gives even truffles and cuts handling time.
How to Make Salted Caramel Truffles
You’ll cook a classic caramel by melting sugar, adding cream and butter, and bringing it to 245–250°F (118–121°C) on a candy thermometer for a firm chew. Stir constantly when cream is added to prevent seizing. Pour into a lined pan, cool, then chill until firm (90–120 minutes). Scoop or roll into 1-inch balls, chill again briefly, and dip in tempered dark chocolate (or melted chocolate cooled to 88–90°F for a glossy finish). Finish with flaky sea salt while the chocolate is still wet. Expect sticky hands during rolling — chilling between steps keeps things neat.
Ingredients (approximate for ~30 truffles)
- 2 cups granulated sugar
- 1/2 cup water
- 3/4 cup (180 ml) heavy cream, warmed
- 6 tbsp (85 g) unsalted butter, diced
- 1 tsp vanilla extract
- 1–1.5 tsp flaky sea salt, divided
- 12 oz (340 g) dark chocolate (60–70% cocoa) for coating
- Optional: 1 tbsp unsalted butter for a silkier center
Equipment: heavy-bottomed saucepan, candy thermometer, 8×8-inch pan, parchment/silicone mat, small cookie scoop, dipping fork or bamboo skewer, wire rack.
Directions (tested)
- Line an 8×8 pan with parchment. Warm the cream.
- In a heavy saucepan combine sugar and water; cook over medium heat without stirring until it turns amber (use a clean pastry brush and water to wash down sides).
- Remove from heat; slowly add warm cream while stirring (it will bubble). Return to medium-low and stir until smooth. Add butter and vanilla; stir. Attach candy thermometer and bring to 245–250°F (118–121°C). Remove from heat and immediately stir in 1/2 tsp sea salt.
- Pour into the prepared pan. Cool to room temperature, then chill 90–120 minutes until firm.
- Use a small scoop to portion, roll quickly between lightly greased hands into 1-inch balls, and place on a parchment-lined tray. Chill 15 minutes.
- Temper chocolate (or melt and cool to 88–90°F). Dip each ball, tap off excess, then place on parchment and sprinkle with flaky sea salt before chocolate sets. Let set at room temperature or briefly in the fridge.
Expert Tips for Success
- Use a candy thermometer and target 245–250°F for a truffle-friendly caramel — lower temps make very soft centers.
- Warm the cream before adding to hot sugar; cold cream shocks the caramel and causes excessive crystallization.
- If you don’t temper chocolate, cool melted chocolate to 88–90°F before dipping to improve shine; tempering gives the best snap.
- Lightly oil your hands with neutral oil (grapeseed) when rolling to prevent sticking and reduce finger prints.
- Work in small batches when dipping; refrigerated truffles are easier to handle and produce fewer fingerprints.
(For plating ideas and more caramel desserts try: chocolate salted caramel tarts.)
How to Serve Salted Caramel Truffles
- Arrange on a decorative box or parchment-lined tin for gifts. Sprinkle a final pinch of flaky sea salt just before serving.
- Serve with coffee, espresso, or a dessert wine such as tawny port to enhance the caramel and chocolate notes.
- Plate on a dark slate or white dish for contrast; group truffles in rows or a small pyramid for visual appeal.
- Great for holidays, dinner parties, or as homemade wedding favors.
(Another complementary dessert to serve alongside is: salted caramel chocolate tart.)
Storage and Reheating Guide
- Refrigerate truffles in an airtight container layered with parchment for up to 2 weeks. Keep at 40°F (4°C).
- Freeze for up to 3 months: flash-freeze on a tray, then transfer to a freezer-safe container with parchment layers. Thaw overnight in the fridge before serving.
- To soften frozen or refrigerated truffles slightly, let sit at room temperature 15–30 minutes before serving. Do not microwave — chocolate can seize or become grainy.
Recipe Variations
- Gluten-free: This recipe is naturally gluten-free if you use gluten-free chocolate.
- Dairy-free: Use full-fat coconut cream and vegan butter; chocolate must be dairy-free. Cook to the same temperature but expect a slightly different mouthfeel.
- Boozy centers: Stir 1–2 tbsp of dark rum, bourbon, or brandy into the caramel after removing from heat (reduce cream slightly to compensate moisture).
- Brown-butter caramel: Brown the butter first for a nutty depth; reduce cook time slightly as browned butter has lower moisture.
Nutritional Highlights
- These are candy-style treats — high in sugar and fat; enjoy in small portions (1 truffle ≈ 80–120 kcal depending on size).
- Key benefits: provides quick energy and satisfies sweet cravings with small servings.
- Allergen info: contains dairy (cream, butter) and may contain soy or nuts depending on chocolate; label-check required for allergies.
Troubleshooting Common Issues
- Caramel too soft: You likely undercooked it; reheat gently and bring to 245–250°F, then chill again.
- Caramel grainy/crystallized: Wash down sugar sides during cooking and avoid stirring until it starts to color; if crystallized, start a new batch or strain and remix a small amount of hot syrup.
- Chocolate dull or streaky: Chocolate likely wasn’t tempered or was cooled too slowly; re-melt and temper properly, or use couverture chocolate for better results.
Frequently Asked Questions
Q1: Can I make the caramel ahead and dip later?
A1: Yes. You can make the caramel up to 3 days ahead, keep it chilled in an airtight container, then roll and dip when ready. Chilling firms it and helps with shaping.
Q2: Do I need to temper the chocolate?
A2: Tempering gives the best shine and snap, but it’s optional. If you don’t temper, cool the melted chocolate to 88–90°F before dipping and chill briefly after dipping to firm it up nicely.
Q3: How do I fix caramel that seized when I added cream?
A3: If it seizes into hard lumps, return the pan to low heat and stir gently until it smooths. If it remains gritty, reheat with a few tablespoons of warm cream and whisk; otherwise start a fresh batch.
Q4: Can I coat truffles in cocoa powder or nuts instead of chocolate?
A4: Yes — roll chilled caramel balls in cocoa powder, finely chopped toasted nuts, or shredded toasted coconut for a simpler finish without tempering chocolate.
Conclusion
If you want a step-by-step visual or another take on salted caramel truffles, check this detailed guide: Salted Caramel Truffles – Anna Banana. Print
Salted Caramel Truffles
- Total Time: 120 minutes
- Yield: 30 truffles 1x
- Diet: Vegetarian
Description
Rich, buttery caramel wrapped in dark chocolate and finished with flaky sea salt — perfect for gifts and parties.
Ingredients
- 2 cups granulated sugar
- 1/2 cup water
- 3/4 cup (180 ml) heavy cream, warmed
- 6 tbsp (85 g) unsalted butter, diced
- 1 tsp vanilla extract
- 1–1.5 tsp flaky sea salt, divided
- 12 oz (340 g) dark chocolate (60–70% cocoa) for coating
- Optional: 1 tbsp unsalted butter for a silkier center
Instructions
- Line an 8×8 pan with parchment. Warm the cream.
- In a heavy saucepan combine sugar and water; cook over medium heat without stirring until it turns amber.
- Remove from heat; slowly add warm cream while stirring (it will bubble).
- Return to medium-low and stir until smooth. Add butter and vanilla; stir.
- Attach candy thermometer and bring to 245–250°F (118–121°C).
- Remove from heat and immediately stir in 1/2 tsp sea salt.
- Pour into the prepared pan. Cool to room temperature, then chill 90–120 minutes until firm.
- Use a small scoop to portion, roll into 1-inch balls, and place on a parchment-lined tray. Chill 15 minutes.
- Temper chocolate (or melt and cool to 88–90°F). Dip each ball, tap off excess, then place on parchment and sprinkle with flaky sea salt before chocolate sets.
Notes
Chill the caramel for 90 minutes for easier rolling. Use a candy thermometer for best results.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 100
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg