This salted caramel fudge recipe combines sweetened condensed milk, white chocolate, brown sugar, and sea salt for the ultimate treat.
You ever have one of those baking days where you start out with absolutely no plan, just a craving, and somehow end up with something so rich, so indulgent, you kind of want to frame it? That was me with this Salted Caramel Fudge.
I’d just gotten back from a local holiday market (the kind where someone’s selling $9 candied nuts in tiny cups, and someone else is whittling spoons) when I passed a stall giving out fudge samples. I took a bite—and instantly thought, “Okay. I need this. But I’m not paying $12 for a block of sugar.”
So I went home, dug around in my pantry, and boom. A buttery, creamy batch of homemade salted caramel fudge was born. And now? It’s on my permanent make this whenever life is being too much list.
Why You’ll Love This Salted Caramel Fudge Recipe?
Let me put it this way: it’s like someone bottled comfort and cut it into squares. You get that deep caramel flavor from the dark brown sugar, a little kiss of vanilla, and that chef’s kiss moment from the sea salt flakes on top. It’s the kind of sweet treat that makes people pause mid-bite and go, “Wait, you made this??” Yes. Yes, I did.
Best part? No candy thermometer needed. No mystical sugar stages. Just stir, pour, chill, and boom—you’re the fudge master now.
Ingredient Notes:
Alright, so you know me—I’m not usually a stickler, but in this case? Use the good stuff where it counts. Your taste buds will thank you.
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Sweetened Condensed Milk – Thick, sweet, and creamy. The stuff dreams (and fudge) are made of.
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Dark Brown Sugar – This adds the kind of rich, almost molasses-y depth that light brown sugar just can’t match.
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Caster Sugar (or superfine sugar) – Helps keep things smooth and dissolve quickly.
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Butter – Use unsalted so you can control the saltiness later. And yes, real butter. Always.
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Golden Syrup + Corn Syrup (or glucose) – Prevents crystallization and adds that signature chewy fudge texture.
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White Chocolate – Chop it small so it melts easily. Don’t cheap out here.
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Sea Salt Flakes – Not table salt. Big difference. These give the perfect salty crunch.
How To Make Salted Caramel Fudge?
Step 1: Prep your pan
Line an 8×8″ square pan with parchment paper. Don’t skip this. Unless you enjoy chiseling fudge out of pans. I don’t.
Step 2: Melt the magic
Toss the sweetened condensed milk, sugars, butter, corn syrup, and golden syrup into a saucepan. Low heat is key here—slow and steady until everything melts into a golden, glossy pool.
Step 3: Simmer time
Once everything’s melted, crank the heat up just a bit and stir constantly (yes, arm workout incoming) for about 6–8 minutes until it thickens slightly. You’ll know it’s ready when it pulls away from the sides a little and gets velvety.
Step 4: Add the white chocolate + salt
Remove from the heat and immediately stir in the chopped chocolate and most of the salt. You’ll be tempted to taste it now. I won’t judge if you do.
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Step 5: Pour and sprinkle
Pour the mixture into your prepared pan and smooth the top. Sprinkle the remaining sea salt on top like you’re seasoning a fancy dish on a cooking show. Let it cool at room temp for 30 minutes.
Step 6: Chill out (literally)
Cover it with cling wrap and stick it in the fridge overnight. I know it’s hard. I know. But good things take time, my friend.
Step 7: Slice and devour
Once it’s set, cut it into bite-sized squares. Or giant ones. No one’s watching.
Storage Options:
This fudge keeps beautifully in an airtight container in the fridge for up to two weeks. You can also freeze it! Just wrap individual squares in parchment or wax paper and store them in a freezer bag. Ideal for emergencies—like surprise guests, or just Tuesdays.
Variations and Substitutions:
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Drizzle it with melted dark chocolate for a twirly, dramatic finish.
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Add chopped pecans or almonds for texture. Bonus: people will call it “gourmet.”
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No golden syrup? Sub in brown rice syrup or even maple syrup in a pinch. It’ll change the flavor slightly, but not in a bad way.
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Try it with milk or dark chocolate if white chocolate isn’t your thing. The world is your fudge playground.
What to Serve with Salted Caramel Fudge?
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Strong coffee or espresso. You’ll feel fancy. Promise.
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Red wine (especially something a little fruity) is chef’s kiss with this.
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Salted caramel ice cream because why not go all in?
Frequently Asked Questions:
Can I use milk chocolate instead of white?
Yep, totally. It’ll taste different, of course—less buttery, more traditional fudge vibes—but still amazing.
Why didn’t my fudge set?
Could be it didn’t simmer long enough. Or maybe the chocolate wasn’t chopped finely enough to melt smoothly. But hey—just call it “salted caramel spoon fudge” and no one will complain.
How long will this last?
In my house? One afternoon. Technically though, it’ll keep in the fridge for two weeks or in the freezer for up to 3 months.
If you’ve never made fudge before, this is the recipe to start with. It’s simple, deeply satisfying, and ridiculously good. It also makes a killer gift… if you don’t eat it all first.
So what do you think—will you give this Salted Caramel Fudge a go? If you do, let me know how it turns out (or how many pieces you “accidentally” ate in one sitting). I won’t judge. Promise.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Salted Caramel Fudge
Ingredients
- 1 can sweetened condensed milk 395 milliliters / 14 ounces
- ½ c caster superfine sugar (100 grams / 3.5 ounces)
- ½ c dark brown sugar packed (100 grams / 3.5 ounces)
- 40 milliliters liquid glucose or light corn syrup
- ¼ c golden syrup or brown rice syrup
- 113 grams unsalted butter 1/2 c / 1 stick
- 180 grams white chocolate 6.5 ounces / 1 c chopped
- 2 tsp sea salt flakes
Instructions
- Line an 8x8 inch baking pan with parchment paper.
- Chop the white chocolate and set it aside.
- In a saucepan mix together the sweetened condensed milk, caster sugar, dark brown sugar, liquid glucose (or corn syrup) golden syrup and butter.
- Heat the mixture, over low heat while stirring continuously until the sugar completely dissolves.
- Slightly increase the heat to bring the mixture to a simmer. Keep stirring for 6 to 8 minutes until it thickens slightly.
- Remove from heat. Stir in the chopped chocolate and most of the sea salt flakes until it becomes smooth.
- Pour this mixture into your pan. Sprinkle with remaining sea salt flakes. Let it cool at room temperature for 30 minutes.
- Cover the pan with plastic wrap. Refrigerate overnight to allow it to set properly.
- Once fully set, cut your fudge into 36 squares. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
