Salted Caramel Fudge
Recipe Guy
Desserts | Party and Potluck | Fil-Am Fusion
White chocolate and condensed milk make a rich base for this soft caramel fudge. Vanilla rounds out the sweetness, and fine salt runs through the mixture rather than sitting only on top. Cut small squares after the slab has chilled firmly.
About This Recipe
This is a condensed-milk fudge, with white chocolate providing the main structure. Warm the chocolate, milk, butter, and base salt together over low heat, stirring until smooth. Gentle heat gives you more control over a mixture that can catch against the saucepan.
Soft caramel bits or chopped soft caramels provide the caramel component, with an additional measured portion of fine sea salt. Optional flaky salt or other toppings go on while the surface is soft. Parchment overhang makes the chilled slab easier to lift out intact.
Ingredient Notes
Chocolate
Use good-quality chips or chopped bars. White chocolate versions need gentle heat because they scorch easily.
Condensed milk
Sweetened condensed milk gives quick fudge its structure and creamy texture.
Salt
A small amount of salt keeps the squares from tasting flat.
Cooking Notes
- Line the pan before heating the mixture, leaving enough parchment above the sides to grip later. Once the fudge is ready, it should go straight into the prepared pan.
- Cut the chilled slab with a warm knife and wipe it between passes. A clean blade drags less white chocolate and caramel across the freshly cut faces.
Salted Caramel Fudge Recipe
A soft salted caramel fudge with white chocolate, caramel bits, condensed milk, vanilla, and flaky salt.
Shopping List
- sweetened condensed milk
- chocolate
- butter
- vanilla
- salt
- 1 cup soft caramel bits or chopped soft caramels
- 1/2 teaspoon fine sea salt
Ingredients
Base
- 2 cups white chocolate chips
- 1 can sweetened condensed milk, 14 ounces
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
Flavor
- 1 cup soft caramel bits or chopped soft caramels
- 1/2 teaspoon fine sea salt
Finish
- Flaky salt, cookie crumbs, chopped nuts, or powder for topping, optional
- Parchment paper for lining the pan
Instructions
- Line an 8-inch square pan with parchment, leaving overhang.
- Combine chocolate, condensed milk, butter, and salt in a heavy saucepan.
- Warm over low heat, stirring constantly, until smooth.
- Stir in vanilla and the flavor ingredients.
- Spread into the prepared pan and smooth the top.
- Add any toppings while the fudge is still soft.
- Chill until firm.
- Lift out with parchment and cut into small squares with a warm knife.
Nutrition Estimate
Approximate values per square based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Salted Caramel Fudge
- Use low heat: High heat can make fudge oily or grainy.
- Stir constantly: Condensed milk can scorch on the bottom of the pan.
- Chill fully: Clean squares need a firm set.
- Cut small: This style of fudge is rich, so bite-size pieces work best.
How To Serve And Store
Serve chilled or at cool room temperature. Store airtight in the refrigerator up to 2 weeks.
Common Questions
Can I microwave it?
Yes. Heat in short bursts and stir well between each one.
Can I freeze fudge?
Yes. Wrap tightly and freeze up to 2 months.
Why is it soft?
It may need more chilling or a little more chocolate next batch.
Can I use evaporated milk?
No. It will not set the same way.
Can evaporated milk replace the condensed milk?
Not in this formula. The measured sweetened condensed milk is part of the fudge's sweetness and consistency. Evaporated milk is not the same ingredient and would require a different recipe balance.
Do I need flaky salt on top as well as the fine salt?
No. The topping is optional, and fine salt is already included in both the base and caramel seasoning. Leave the surface plain or use one of the other listed finishes.
