In a saucepan over low heat, combine the sweetened condensed milk, caramel sauce, unsalted butter, and vanilla extract. Stir continuously for about 5 minutes until smooth and well-blended.

Remove from heat and stir in the semi-sweet chocolate chips, stirring for 2-3 minutes until melted and thickened to a fudge-like consistency.

Transfer the fudge mixture into a parchment-lined tray and chill in the refrigerator for 1-2 hours until firm.

Once set, scoop and roll the mixture into 1-inch balls. Chill the rolled truffles for an additional 15 minutes.

Melt the couverture chocolate and dip each truffle until fully coated, letting excess chocolate drip off before placing on the tray.

Sprinkle flakes of sea salt on each dipped truffle and drizzle with extra caramel if desired.

Let the chocolate coating set completely at room temperature for about 1 hour or refrigerate for 15-20 minutes.

Serve chilled or at room temperature and enjoy!