Salted Caramel Fudge

5 from 1 vote

This Salted Caramel Fudge is irresistibly creamy, perfectly melt-in-your-mouth, and dotted with a pop of salty crunch. A dream come true for anyone with a sweet tooth!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Keyword: Candy, Easy

Servings: servings

Calories: 150kcal

Equipment

Medium Saucepan
8-inch Square Baking Pan
Spatula

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.

Notes

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.

Nutrition