Salted Caramel Fudge Balls: Easy No-Bake Dessert
By Sloane Park
Prep
15 min
Cook
5 min
Total
20 min
Servings
24
Level
Easy
I make salted caramel fudge balls as a gift or tray item. These fudge balls contain caramel mixed throughout a semi-sweet chocolate fudge and toped with sea salt. These fudge balls are cooked on the stovetop and chilled for several hours, my favorite way to make candy.
Use a medium saucepan and low heat to melt the chocolate, condensed milk, and butter, stirring and scraping the bottom of the pan to avoid burning. Continue cooking until melted and smooth, with no burned areas. Take the pan off the heat and stir in the vanilla and caramel ingredients until most of the caramel is incorporated into the fudge mixture.
The fudge needs to be firm in your hands to shape into balls. If it isn't firm, it won't hold its shape as a ball and will stick to your hands. About 1 tablespoon of fudge will make one ball. Shape each ball immediately after taking it out of the refrigerator, as fudge is easiest to shape when cold. Return the fudge to the refrigerator for 15 to 20 minutes to firm it up if it softens while you're shaping it.
I season each ball with flaky sea salt and serve the balls on dessert plates. The sea salt stays on the surface of the balls (I like the look) and aids in packaging small food balls for gift giving in boxes or cellophane bags.
Why you'll love this recipe
- 1No oven use; stove-top portion of recipe is 5 minutes; fudge is refrigerated after this step.
- 2The recipe makes 24 appetizer- or party-favor-size treats or enough desserts to serve after dinner.
- 3Chocolate and caramel desserts are enhanced with bits of sea salt flakes.
- 4Each ball is portioned with approximately a tablespoon of fudge. You don't need to slice a pan of candy.
- 5Once the fudge is cool and hard enough to be shaped into balls, it can be packaged.
Ingredients
- •12 oz semi-sweet chocolate chips (use a good-quality brand)
- •1 can sweetened condensed milk (14 oz, do not substitute evaporated milk)
- •¼ cup unsalted butter (cubed)
- •1 cup caramel bits or soft caramels (unwrap and roughly chop soft caramel squares)
- •1 tsp vanilla extract
- •1 tsp flaky sea salt (for sprinkling)
Instructions
- 1
Combine the chocolate chips, sweetened condensed milk, and cubed butter in a medium saucepan over low heat. Stir constantly until fully melted and smooth.
- 2
Remove the saucepan from the heat. Stir in the vanilla extract and caramel bits until the caramel is mostly melted and swirled through the fudge.
- 3
Pour the fudge into a bowl, cover it with plastic wrap, and refrigerate for at least 2 hours, or until firm enough to handle.
- 4
Scoop about 1 tablespoon of fudge at a time and roll into balls. Set the balls on a baking sheet lined with parchment paper.
- 5
Sprinkle each ball with a pinch of flaky sea salt. Let the fudge balls stand at room temperature for 30 minutes before serving.
FAQ
Nutrition (per serving)
Calories
155
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