Salted caramel fudge is one of my ultimate feel-good foods. I love the sweet and salty flavor profile, the scrumptious melt-in-your-mouth buttery taste, and the fact that it’s incredibly easy to make. I mean, it requires just five simple ingredients to go from Zero to Hero. So, it’s virtually the Hercules of the dessert world!
What makes this fudge special to me is the fact that it reminds me of an old-school recipe that my Gramma B used to make. It used to be just the right amount of chewy without losing its signature flavor profile that kept me coming back for chunk after chunk. Seriously – visits to Gramma’s were always the best.
But the first time I tried to recreate her famous fudge, disaster struck and I burned the pan. I’m not afraid to admit this as it happens to fudge newbies. I kept the heat too high and I wasn’t constantly stirring the mixture.
These days, I know better and have learned that it’s super important to keep the fudge constantly moving. I also invested in a handy candy thermometer to get the fudge to the right temperature for optimal creaminess!
Once I’ve pressed in the delicious sea salt topping and left the fudge block in the fridge to cool for a couple of hours, this masterpiece is ready to serve. And you won’t be disappointed. The sea salt complements the sweet and creamy caramel perfectly. If I’m being honest, it’s just one of those simple desserts that just makes you say “mmm!”.
Why You’ll Love This Salted Caramel Fudge
- It requires just a few ingredients!
- It’s easy to involve the kiddos.
- The condensed milk blends perfectly with the unsalted butter and sugar to create a rich and chewy fudge.
- It’s a great choice for homemade food gifts!
- You can easily switch the recipe up with variations and substitutions every time you make it!
- Sweetened condensed milk
- Brown sugar
- Coarse sea salt
- Unsalted butter
How to Make Salted Caramel Fudge
- Step One: Line a 9×9 baking pan with parchment paper and grease well.
- Step Two: Combine sweetened condensed milk, brown sugar, milk, and unsalted butter in a heavy-based saucepan and stir over medium heat until the mixture is bubbling comfortably. Note: make sure you keep the fudge moving at all times especially around the edges so the sugar won’t burn.
- Step Three: Stir until the fudge has turned a golden brown color, around 15 to 20 minutes.
- Step Four: Test the fudge by picking up a small teaspoon of the fudge and dropping it in a small amount of cold water. If the fudge forms a firm ball, then it’s cooked enough. If you are using a candy thermometer, this is at the 118 to 120C stage.
- Step Five: Remove the fudge from the heat and add ½ teaspoon of coarse sea salt. Beat with a wooden spoon for about 10 minutes or until the fudge is thick and lightly grainy.
- Step Six: Pour the fudge into your prepared baking pan and smooth into the corners.
- Step Seven: Sprinkle on the remaining coarse sea salt and press in gently with your fingers.
- Step Eight: Cool the fudge in the fridge for at least two hours before cutting it into bite-sized pieces.
Making this salted caramel fudge couldn’t be easier. You just need a few pieces of equipment to bring things to life!
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What to Serve with Salted Caramel Fudge
Recipe Tips and Tricks
- It’s always a good idea to use high-quality ingredients for the most delicious fudge. Farm fresh butter and top-notch brown sugar are the most critical ingredients to get right!
- Don’t skimp on the cooling time. It’s tempting to dig into this salted caramel fudge as quickly as possible. But you need to leave it to cool in the fridge for at least 2 hours before taking a piece. Otherwise, you’ll be left with a gloopy mess that’s impossible to slice. If I’m being honest, I try and cool it for at least 3-4 hours for the best results.
- If you’re adding other mix-ins like chocolate, remove the fudge from the heat and quickly stir them in. This should allow the flavors to mix while the fudge thickens.
- To avoid a hard and crumbly fudge, don’t let the temperature get too hot while it’s on the stove. Practice makes perfect, but as long as you’re stirring regularly and managing the heat, you’ll be fine.
- If you have a candy thermometer, you can test your fudge to achieve the perfect level of creaminess. Fudge between 118 to 120C is usually best, but you can experiment with texture and temperatures until you reach your ideal texture.
- Don’t forget to add salt during the cooking process. This stabilizes the fudge mixture and stops it from foaming!
Variations and Substitutions
- If you want to add even more sweetness to the recipe, you can throw in a dash of maple syrup for an even richer taste!
- If you don’t want to (or can’t) use condensed milk, you can leave it out and melt the sugar and butter together with a small amount of heavy cream instead. It won’t have exactly the same texture, but it’s a decent substitute!
- For a chocolatey kick, throw in unsweetened cocoa powder and a small amount of vanilla extract.
One of the things that I love most about this salted caramel fudge is the fact that it stores like a dream.
You simply need to pop your fudge into an airtight container and separate each layer with a sheet of parchment paper (to avoid sticking!).
It should last at room temperature for up to 3 weeks, but it might hang on a tad longer.
Can I Freeze?
You certainly can!
Simply place the fudge in individual freezer bags or a freezer-safe container for up to 3 months.
- Chocolate Cake Batter Fudge – This amazing cake batter fudge is sweet, easy to make, and topped with rich chocolate chips for texture.
- Fudge Cookies – I adore these rich and chewy fudge cookies with a cold glass of milk. Whether you need something for a party or a chilly winter evening, you’re bound to love them.
- No-Fail Chocolate Fudge – If you’ve never made fudge before and want guaranteed success, this no-fail chocolate fudge is the best place to start. It won’t ruin any pans, I promise!
- Oat Fudge – Nothing beats this oat fudge when you’re craving nuts and coconut. It has a wonderfully chewy texture and sets quickly in the fridge for instant gratification.
- Valentine’s Day Fudge – For a pretty and delicious fudge that the entire family will love, try this Valentine’s Day fudge!
You’ll also like this homemade caramel sauce, Caramel Nut Brittle and Caramel Rice Krispie Bars.
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Salted Caramel Fudge
Salty and sweet collide! This rich homemade fudge recipe is the ideal salted caramel bite.
- 1 (14oz/300ml) can sweetened condensed milk
- 2 cups brown sugar
- 2⁄3 cup milk
- 1 ½ teaspoons coarse sea salt, divided
- ½ cup unsalted butter
- Line a 9×9 baking pan with parchment paper and grease well.
- Combine sweetened condensed milk, brown sugar, milk, and unsalted butter in a heavy-based saucepan and stir over medium heat until mixture is bubbling comfortably. Note: make sure you keep the fudge moving at all times especially around the edges so the sugar won’t burn.
- Stir until the fudge has turned a golden brown colour, around 15 to 20 minutes. Test the fudge by picking up a small teaspoon of the fudge and drop it in a small amount of cold water. If the fudge forms a firm ball, then it’s cooked enough. If you are using a candy thermometer, this is at the 118 to 120C stage.
- Remove fudge from the heat and add ½ teaspoon coarse sea salt. Beat with a wooden spoon for about 10 minutes or until the fudge is thick and lightly grainy.
- Pour the fudge into your prepared baking pan and smooth into the corners.
- Sprinkle on the remaining coarse sea salt and press in gently with your fingers.
- Cool the fudge in the fridge for at least two hours before cutting into bite sized pieces.
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Nutrition Information:Yield: 80 Serving Size: 1
Amount Per Serving: Calories: 30Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 43mgCarbohydrates: 5gFiber: 0gSugar: 5gProtein: 0g
Disclosure: I was compensated for this post. All opinions expressed are my own.
I get confused by simply “condensed milk” in a recipe. Do you mean sweetened condensed milk where sugar is added and concentrated, or evaporated milk where the water is reduced and the milk is concentrated and there is no added sugar? Recipe also calls for milk and sugar, so it’s hard to deduce.
Stacie Vaughan says
Thanks for the heads up! I’ve corrected it in the post. It should be sweetened condensed milk.