If you love sweets that are irresistibly creamy, perfectly melt-in-your-mouth, and dotted with a pop of salty crunch, you absolutely have to try this Salted Caramel Fudge. This recipe is a dream come true for anyone with a sweet tooth and is one of those rare treats that manages to be both sophisticated and comforting. I’ll never forget the first time I tasted salted caramel—rich, smooth, and just the right balance of sweet and salty. Fudge always transports me back to family gatherings, where a tray of homemade fudge would mysteriously disappear in minutes! One thing I love about this particular recipe is how simple and quick it is, making it a perfect dessert for busy families or anyone just starting their candy-making adventures. If you’ve tried my reader-favorite Chocolate Peanut Butter Bars, you’ll find this fudge just as easy and delicious, with a sensational salted caramel twist. Let’s dive in and create something both stunning and scrumptious!
What is Salted Caramel Fudge?
Ever wondered why this treat is called Salted Caramel Fudge? Is it a fudge? Is it caramel? Is it both, or something even more magical? The answer is a big, delicious yes! Salted caramel fudge marries the rich, buttery taste of caramel with the classic creamy texture of fudge, all topped off with a sprinkle of salty goodness. Whoever first decided to put salt on caramel probably knew that “the way to a man’s heart is through his stomach”—and honestly, they weren’t wrong. This treat is pure happiness in a bite-sized square. The name tells you exactly what to expect—and once you taste it, you’ll see why the world is obsessed with adding salt to sweet. Try this recipe; your sweet tooth will thank you!
Why You’ll Love This
There are so many wonderful reasons you will fall in love with this Salted Caramel Fudge. First, the main highlight: its unbelievably smooth texture and rich, buttery caramel flavor, balanced perfectly by a sprinkle of sea salt that keeps each bite exciting and utterly craveable. Secondly, making fudge at home is such a fantastic money-saver compared to pricey gourmet candy shop treats—plus, you get to control everything that goes in. Lastly, this recipe stands out thanks to its double-chocolate twist (white and milk chocolate chips) and the salted caramel flavor, offering a luscious finish you simply can’t get from plain fudge. If you enjoyed my classic Old-Fashioned Chocolate Fudge, just wait until you try the caramel variation—there’s nothing quite like it. Don’t wait any longer! Whip up a batch and see why salted caramel fudge is everyone’s new favorite.
How to Make
Quick Overview
Salted Caramel Fudge is the ultimate in easy homemade candies—no candy thermometer required! This is a one-pot, low-stress dessert that delivers big on both flavor and texture. You simply melt, mix, and chill, with most of the work done in under 20 minutes. The combination of creamy fudge base, loads of chocolate chips, and that signature sprinkle of sea salt makes this fudge irresistibly indulgent, yet quick enough for a weeknight treat or a last-minute holiday gift.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt, plus extra for topping
- 1 1/2 cups white chocolate chips
- 1 1/2 cups milk chocolate chips
Step-by-Step
- Line an 8-inch square baking pan with parchment paper or nonstick foil, ensuring the sides are covered for easy removal.
- In a medium saucepan over medium heat, combine the sweetened condensed milk, granulated sugar, unsalted butter, and heavy cream. Stir constantly until the butter melts and mixture is well-combined—about 5 minutes.
- Bring the mixture to a gentle simmer (not a boil) and let it cook, stirring frequently, for 4-5 more minutes. The mixture should thicken slightly.
- Remove from heat. Immediately stir in the vanilla extract and sea salt.
- Add both the white chocolate chips and milk chocolate chips to the hot mixture. Stir until the chocolate is completely melted and the mixture is glossy and smooth.
- Pour the fudge batter into the prepared pan. Smooth the top with a spatula or the back of a spoon.
- While still warm, sprinkle extra sea salt evenly over the top for that signature salty crunch.
- Refrigerate for at least 3 hours, or until completely set.
- Once firm, lift the fudge out of the pan using the parchment, and cut into small squares. Serve chilled or at room temperature.
What to Serve Salted Caramel Fudge With
Salted caramel fudge is super versatile and pairs beautifully with so many delicious foods and drinks. Serve it alongside a creamy hot chocolate or a piping hot mug of coffee for an afternoon pick-me-up. If you’re hosting a gathering, try adding it to a dessert platter with fresh berries, chocolate truffles, or buttery shortbread cookies. For an extra-special treat, chop the fudge into tiny pieces and sprinkle it over vanilla ice cream—pure heaven! Whether as a solo snack or part of a sweet spread, this fudge is guaranteed to be a crowd-pleaser.
Top Tips for Perfecting
To achieve truly perfect salted caramel fudge every time, keep these tips in mind:
- Use high-quality chocolate chips for the creamiest texture and richest flavor.
- For a dairy-free variation, use coconut cream in place of heavy cream and vegan butter.
- Don’t rush the melting—make sure everything is fully melted and combined before pouring into the pan.
- Always line your pan for easy removal.
- If you like extra crunch, top with chopped toasted pecans or almonds before chilling.
- Avoid boiling the mixture to prevent it from getting grainy.
- Let the fudge chill completely before slicing for those clean, sharp edges.
With a few simple tweaks or add-ins, you can make this recipe your own, or stick to the classic for a timeless treat.
Storing and Reheating Tips
Salted caramel fudge keeps wonderfully well, making it perfect for gifting or saving for later. Store the fudge in an airtight container in the refrigerator for up to 2 weeks. For longer storage, wrap each piece in wax paper and freeze in a zip-top bag for up to 3 months. To enjoy, simply thaw frozen fudge in the fridge overnight. Fudge is best served cold or at room temperature—no reheating required! If it gets too soft in a warm room, just pop it back in the fridge or freezer before serving again.
FAQs
Can I use only one kind of chocolate instead of both white and milk chocolate chips?
Yes! You can use all milk or all white chocolate chips if you prefer. The combo gives a richer flavor, but feel free to use what you have.
What type of salt works best for topping the fudge?
Flaky sea salt or coarse kosher salt is ideal for topping. It melts slightly and gives a pleasant crunch and burst of salty flavor.
Do I need a candy thermometer for this recipe?
Nope! That’s what makes this recipe so easy—no special tools required. Just keep an eye on the heat and don’t let it boil.
Can I add nuts or other mix-ins?
Absolutely! Chopped pecans, almonds, or walnuts add lovely texture. Swirl in a little extra caramel sauce for even more decadence.
Is it possible to double the recipe for a crowd?
Yes, you can double everything and pour into a 9 x 13-inch pan. Keep an eye on the fridge time—it might take a bit longer to set.
Conclusion
Salted caramel fudge is one of those uniquely delightful treats that satisfies both a sweet and salty craving in every bite. Its silky smooth texture, rich caramel notes, and touch of sea salt make it the perfect indulgence for any occasion—from weeknight cravings to festive gift-giving. With simple ingredients, an easy method, and plenty of room for customization, this recipe is sure to become a staple in your dessert repertoire. Why not whip up a batch tonight? Trust me, your taste buds (and your family) will thank you! For more tasty treats and irresistible sweets, be sure to explore my other recipes—there’s always something new to discover!
Salted Caramel Fudge
Equipment
- Medium Saucepan
- 8-inch Square Baking Pan
- Spatula
Ingredients
Ingredients
- 1 can (14 oz) Sweetened Condensed Milk
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter, cubed
- 1/2 cup Heavy Cream
- 1 teaspoon Vanilla Extract
- 1 teaspoon Sea Salt, plus extra for topping
- 1 1/2 cups White Chocolate Chips
- 1 1/2 cups Milk Chocolate Chips
Instructions
- Line an 8-inch square baking pan with parchment paper or nonstick foil, ensuring the sides are covered for easy removal.
- In a medium saucepan over medium heat, combine the sweetened condensed milk, granulated sugar, unsalted butter, and heavy cream. Stir constantly until the butter melts and mixture is well-combined—about 5 minutes.
- Bring the mixture to a gentle simmer (not a boil) and let it cook, stirring frequently, for 4-5 more minutes. The mixture should thicken slightly.
- Remove from heat. Immediately stir in the vanilla extract and sea salt.
- Add both the white chocolate chips and milk chocolate chips to the hot mixture. Stir until the chocolate is completely melted and the mixture is glossy and smooth.
- Pour the fudge batter into the prepared pan. Smooth the top with a spatula or the back of a spoon.
- While still warm, sprinkle extra sea salt evenly over the top for that signature salty crunch.
- Refrigerate for at least 3 hours, or until completely set.
- Once firm, lift the fudge out of the pan using the parchment, and cut into small squares. Serve chilled or at room temperature.