Line a small tray with parchment. Shape 6 soft caramel portions, about 1 tablespoon each, into balls about 1 1/4 to 1 1/2 inches across. Press a tiny pinch of flaky sea salt into each and chill all 6 for 5 minutes.

Crumble 1 to 1 1/2 cups fully cooled fudgy brownies into a bowl. If the crumbs will not hold together when pressed, mix in 1 teaspoon milk. Add the second teaspoon only if still dry.

Divide the 1 to 1 1/2 cups brownie crumbs into 6 equal portions. Flatten each portion into a disc, place 1 chilled caramel ball in the center, and pinch the brownie fully closed. Use the full 1 1/2 cups if needed to seal the centers. Roll all 6 into smooth balls. Chill for 10 minutes if soft.

Place 1 1/2 cups chopped melting chocolate or wafers in a dry microwave-safe bowl. Microwave in 15- to 20-second bursts, stirring after each. When about three-quarters melted, stop heating and stir until smooth.

Dip each of the 6 brownie-wrapped caramel balls in the melted chocolate. Lift with a fork, let the excess drip off, and set each one on the parchment-lined tray.

Add flaky sea salt or optional toppings to each wet coating. Let all 6 truffles set at a cool room temperature until the chocolate loses its wet shine. Refrigerate for 15 to 20 minutes to firm up.