I have a slight obsession with fudge, especially this Salted Caramel Fudge. I use a quick and easy fudge recipe base and, from that, I’ve made many different types but still to this day, this one is my favourite and it always gets rave reviews.

If you love a good easy fudge recipe, try this Dark Chocolate Fudge or Pecan Butterscotch Fudge (Penuche Fudge) too.

A batch of salted caramel on a sheet of baking paper on a wooden board.

I have made this easy fudge many, many times now and it never, ever fails me. The only real thing you need to keep in mind is to keep stirring it but it takes less than 10 minutes to make and that’s the only time you’ll need to invest in the kitchen for it. You’ve gotta love that.

Fudge is great to giveaway as food gifts too and with just one pot and some basic ingredients you can have such a flavourful little treat that keeps well in the fridge, up to 2 weeks.

Ingredients for salted caramel fudge

This easy fudge only needs a handful of ingredients. Only a few need explaining.

Ingredients for salted caramel fudge laid out on a white wooden board.
  • White chocolate: Use a good quality eating white chocolate – I find chocolate chips don’t melt so easily.
  • Golden syrup: This adds a lovely caramel flavour to this recipe to intensify that salted caramel flavour.
  • Glucose / Light corn syrup: Either will work fine and it helps to keep the fudge smooth and stop it from crystallising.
  • Salt: The best salt to use for salted caramel fudge is sea salt flakes.

How to make salted caramel fudge

This caramel fudge is incredibly easy to make and also easy to make new and unique variations like my Creamy Lemon Fudge, Milo Tim Tam Fudge or even my Pumpkin Pie Fudge. There are so many more – just go to my candy recipes category. You’ll see I have quite the addiction.

A collage of 6 image showing the fudge being made in a saucepan.
  1. Tip all of the ingredients, except the chocolate and salt, into a large, heavy based saucepan (photo 1). Stir it over low heat until the sugar and butter have all melted and it’s nice and smooth (photo 2).
  2. At this point you can turn the heat up just a little, to low-medium and let it come to a bubble (while stirring constantly). Once those bubbles are at the point that they continue to bubble even as you stir, you just continue to stir and cook the fudge for another 5 minutes. You should notice it thicken a little too (photo 3).
  3. Now remove it from the heat, add the chocolate and salt (photo 4) and mix them through until it’s smooth and then pour it into a lined 8×8 inch tin. I reserve some of the salt to sprinkle over the top and then it’s done (photo 6).
A stack of 4 pieces of salted caramel fudge on a wooden board.

Now you need to remain patient for 2-3 hours while it sets in the fridge but once it’s ready you’ll be rewarded with a sweet and flavourful salted caramel fudge just perfect to share.

I love making fudge for food gifts as it keeps so well and looks pretty packaged up in a nice box or gift bag. I think most people love a food gift too 🙂

I’ve made many fudge recipes using this one as my base and I love that it’s so easy to adapt to different flavours.

How to store fudge

Fudge can be stored in the fridge or just in a cool place in an airtight container. If it is quite humid where you are, the fridge is best.

Can you freeze fudge?

Yes, you can freeze fudge. Make sure to store it in an airtight container (with as little air around it as possible). 

Fudge that has been frozen can actually be eaten straight from the freezer as, although it will be very firm, it will never freeze rock solid. Frozen fudge should be thawed in the fridge and kept in the fridge thereafter.

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An angled top down view of a stack of fudge on a wooden board with ribbon flowing around it.

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A bronze gift box filled with squares of salted caramel fudge.

Salted Caramel Fudge

4.49 from 39 votes
This Salted Caramel Fudge is a smooth and creamy easy caramel fudge with a sea salt topping. Fudge is also perfect for food gifts.

Ingredients

  • 1 can sweetened condensed milk (395ml / 14oz)
  • ½ cup caster (superfine) sugar (100g / 3.5oz)
  • ½ cup dark brown sugar, packed (100g / 3.5oz)
  • 40 ml liquid glucose (or light corn syrup – notes)
  • ¼ cup golden syrup (or brown rice sryup – notes)
  • 113 g unsalted butter (1/2 cup / 1 stick)
  • 180 g white chocolate (6.5oz / 1 cup chopped)
  • 2 teaspoons sea salt flakes (notes)

Instructions
 

  • Cut the chocolate up finely. Line a 8×8 inch baking pan with baking paper.
  • Combine the sweetened condensed milk, sugar, corn syrup, golden syrup and butter in a heavy based saucepan. Stir, without boiling, until the sugar is dissolved.
  • Bring the mixture to a gentle simmer and, once it continues to bubble while you stir, simmer and stir for another 6-8 minutes. You should notice it thicken slightly.
  • Take the mixture off the heat and mix through the white chocolate and most of the salt (reserve a couple of pinches for topping), until fully incorporated and the mixture is smooth.
  • Pour the mixture into the lined baking tin. Sprinkle the remaining salt evenly over the top.
  • Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate overnight.
  • Cut into 36 squares and serve.

Video

Notes

  1. Liquid Glucose – if you can’t get this, you can use light corn syrup or brown rice syrup (also known as rice malt syrup)
  2. Golden Syrup – if you can’t get this, you can use brown rice syrup (also known as rice malt syrup).
  3. Sea salt flakes definitely give the best result. If you want to use table salt, you will only need 1.5 teaspoons.
  4. Fudge is easy to make but just make sure to keep stirring it so that it doesn’t catch on the bottom
  5. The easiest way to line your tin is to take 2 pieces of baking paper, the exact width of your baking tin and lay them crossing over each other.
  6. This fudge can be frozen for up to 3 months – thaw in the fridge.
  7. As the fudge ages, it can get a slightly gritty texture. It still tastes wonderful, just a slight texture change.
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(Photos, content and recipe card updated 18th Dec 2019)

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