In a medium-sized saucepan, over low heat, combine 1 can of sweetened condensed milk, ½ cup of caramel sauce, ¼ cup of unsalted butter, and 1 teaspoon of vanilla extract. Stir the mixture consistently with a spatula until it is smooth and creamy, about 5–7 minutes.

Remove the saucepan from heat and stir in 2 cups of semi-sweet chocolate chips. Keep stirring until the chocolate chips are fully melted and the mixture thickens, about 2–3 minutes.

Transfer the fudge mixture to a parchment-lined baking tray. Smooth the top with a spatula, then cover it with another piece of parchment. Refrigerate for 1 to 2 hours, or until firm enough to handle.

Once set, take it out of the fridge and roll the mixture into bite-sized balls, about 1 inch in diameter. Place back on the parchment-lined tray.

Transfer them back to the refrigerator for an additional 15 minutes to firm up before coating.

In a microwave-safe bowl, melt 2 cups of melting chocolate in 30-second intervals, stirring until completely melted and glossy. Allow to cool slightly.

Carefully dip each truffle into the melted chocolate, letting any excess drip off before placing back on the parchment-lined tray.

Immediately sprinkle flaky sea salt on top of each dipped truffle. Drizzle additional caramel sauce if desired.

Allow the truffles to set at room temperature until the chocolate is fully set, about 30 minutes. Store in an airtight container.