Discover a slice of pure bliss with this homemade salted caramel fudge!
The rich, creamy texture and perfect balance of sweet and salty make this fudge irresistible.
I love how the golden brown color and the sprinkle of sea salt on top make it look as impressive as it tastes.
And it makes a terrific holiday gift, to boot!
Why You’ll Love This Salted Caramel Fudge
Rich, Buttery Taste: This fudge offers a perfect balance of sweet and salty, with rich caramel notes complemented by a hint of sea salt that tantalizes the taste buds.
Perfect for Gifting: Wrapped in decorative packaging, these fudge squares make an elegant and thoughtful homemade gift for holidays, birthdays, or special occasions.
Quick & Easy: With straightforward instructions and minimal ingredients, this recipe is perfect for bakers looking for a quick yet impressive dessert.
Make-Ahead Marvel: You can make, cool, and store this fudge for up to two weeks. You can even freeze it!
Ingredients
- Sweetened Condensed Milk: The creamy base that adds richness and helps achieve a perfectly fudgy texture.
- Light Brown & Granulated Sugar: Bring depth and a molasses-like sweetness to the fudge.
- Light Corn Syrup: Prevents crystallization, keeping the fudge smooth. I prefer golden syrup, but it’s not as readily available in the U.S.
- Unsalted Butter: The secret to the luxurious mouthfeel.
- White Chocolate: Adds complexity and creaminess.
- Vanilla Extract: The flavor enhancer that rounds out the sweetness and adds aromatic depth.
- Sea Salt Flakes: The game-changer. It cuts through sweetness and elevates the entire flavor profile.
How to Make Salted Caramel Fudge
This heavenly treat marries the rich, buttery sweetness of caramel with a delicate touch of sea salt, creating a perfect harmony of flavors that will captivate your taste buds.
Each velvety smooth square is enhanced with white chocolate for an extra layer of luxury.
And yet, it’s a cinch to make!
1. LINE an 8-inch square pan with parchment paper, leaving an overhang. Grease lightly.
2. COMBINE the condensed milk, sugars, corn syrup, and butter in a saucepan. Cook on low, stirring constantly.
3. HEAT to medium, stirring until it reaches a rolling boil. Stir for about 10 minutes or until it reaches 236°F on a candy thermometer.
4. REMOVE from the heat and stir in white chocolate until melted. Add vanilla and 1 teaspoon of sea salt.
5. POUR into the pan, smooth the top, and sprinkle with remaining salt.
6. COOL for 30 minutes, then refrigerate for 3-4 hours until set. Then, cut into squares and serve.
Tips For the Best Salted Caramel Fudge
With just a few simple ingredients and a bit of stirring, you’ll have a batch of this heavenly fudge ready to enjoy.
But if you’ve never made fudge before, be sure to check out these tips.
- Use a heavy-bottomed pan. It’ll help distribute heat evenly and prevent the mixture from burning.
- Light brown vs dark brown sugar. I like dark brown because it deepens the flavor. But you can also use light brown sugar if that’s all you have. It’ll just be a little lighter, like in the picture below.
- Constant stirring. To prevent the mixture from sticking to the bottom of the pan, keep it moving, even as it boils. Otherwise, it might burn.
- Monitor the temperature. To ensure success, use a candy thermometer attached to the side of the pot. It should reach 235-240°F (about 115°C).
- Golden brown color. If you don’t have a candy thermometer, look for a rich golden brown color and a nice, thick texture.
- Quick chocolate addition. Add the white chocolate immediately after removing it from the heat to ensure it melts smoothly.
- Salt balance. Taste and adjust the amount of sea salt according to your preference. I find 1 teaspoon with the garnish is just right.
- Fun extras. Feel free to add chopped nuts, mini chocolate chips, or crushed pretzels to the top. Press them gently (and carefully) into the top so they stick.
How to Store
Want to make this ahead to save you time during the holidays? You can! Here’s how:
To Store: Place the fudge in an airtight container, separating the layers with parchment paper. Refrigerate for up to 2 weeks.
To Freeze: Wrap individual pieces of fudge tightly in plastic wrap, then place them in a freezer-safe container. Freeze for up to 3 months, thawing in the refrigerator before serving.
More Dreamy Fudge Recipes You’ll Love
Pumpkin Fudge
Eggnog Fudge
Oreo Fudge
Marshmallow Fluff Fudge
Salted Caramel Fudge
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kcalExperience the rich, buttery decadence of homemade Salted Caramel Fudge with this easy recipe. It’s a delightful treat that will impress at any gathering or as a thoughtful homemade gift.
Ingredients
1 (14 ounce) can sweetened condensed milk
3/4 cup dark brown sugar, packed
1/4 cup granulated sugar
3 tablespoons corn syrup
1/2 cup unsalted butter
1 1/2 cups white chocolate, chopped
1 teaspoon vanilla extract
2 teaspoons sea salt, divided
Instructions
- Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper and set aside.
- In a heavy-bottomed saucepan, combine the condensed milk, brown sugar, granulated sugar, corn syrup, and butter. Cook over low heat, stirring slowly but constantly, until the sugar dissolves.
- Increase the heat to medium and continue to cook and stir constantly until the mixture reaches a rolling boil. Stir slowly and carefully for about 10 minutes. If possible, add a candy thermometer to the side of the pot and cook until the temperature reaches 235-240°F (about 115°C).
- Remove the pot from the heat and add the white chocolate. Stir well until smooth and melted, then mix in the vanilla and 1 teaspoon of sea salt.
- Pour the fudge into the prepared pan, smoothing the top with a spatula. Sprinkle with the remaining sea salt and set aside to cool at room temperature for about 30 minutes. Then, refrigerate for at least 3-4 hours or overnight until firmly set.
- Once set, lift the fudge out of the pan using the parchment paper. Cut into small squares with a sharp knife. Serve and enjoy!
Notes
- Don’t skip the initial cooling at room temperature, as this prevents condensation from forming on the surface.
- Feel free to add chopped nuts or a swirl of dark chocolate or peanut butter.
