This Salted Caramel Fudge is a smooth and creamy easy caramel fudge with a sea salt topping. Fudge is also perfect for food gifts.
I have a slight obsession with fudge. I use a quick and easy fudge recipe base and from that I’ve made a bazillion different types but still to this day, Salted Caramel Fudge has to be my favourite. It always gets rave reviews.
WHY YOU’LL LOVE THIS SALTED CARAMEL FUDGE RECIPE
Well, salted caramel to start with (it’ll never go out of fashion for me) and it’s easy to make.
DIFFICULTY – Very easy. This is a one pot, on the stove with some basic ingredients type recipe and it has never failed me.
MAKE AHEAD – Yes. Fudge is wonderful to make ahead as it keeps really well in the fridge. I’ve kept this as long as 2 weeks before and it still tasted divine.
STORAGE – Fudge is easy to store in an airtight container in the fridge.
TOOLS USED IN THIS RECIPE
- Heavy based stainless steel saucepan (the heavy base means the heat distributes better and the fudge won’t burn so easily)
- An 8×8 inch square baking tin
OTHER RECIPES YOU MIGHT LIKE
I have made this Salted Caramel Fudge many, many times now and it never fails. The only real thing you need to keep in mind with fudge is to keep stirring it but this fudge 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.
How to make salted caramel fudge
This 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.
Tip all of the ingredients, except the chocolate and salt, into a large, heavy based saucepan. Stir it over low heat until the sugar and butter have all melted and it’s nice and smooth.
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.
Now remove it from the heat, add the chocolate and salt 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.
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.
Salted Caramel Fudge
- 1 can (395ml / 14oz) sweetened condensed milk
- 1/2 cup (100g / 3.5oz) caster (superfine) sugar
- 1/2 cup (100g / 3.5oz) dark brown sugar, packed
- 40 ml liquid glucose (or light corn syrup - notes)
- 1/4 cup golden syrup (or brown rice sryup - notes)
- 113 g (1/2 cup / 1 stick) unsalted butter
- 180 g (6.5oz) white chocolate
- 2 teaspoons sea salt flakes (notes)
- Cut the chocolate up finely. Line a 8x8 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.
- Liquid Glucose - if you can't get this, you can use light corn syrup or brown rice syrup (also known as rice malt syrup)
- Golden Syrup - if you can't get this, you can use brown rice syrup (also known as rice malt syrup).
- Sea salt flakes definitely give the best result. If you want to use table salt, you will only need 1.5 teaspoons.
- Fudge is easy to make but just make sure to keep stirring it so that it doesn't catch on the bottom
- 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.
- This fudge can be frozen for up to 3 months - thaw in the fridge.
- As the fudge ages, it can get a slightly gritty texture. It still tastes wonderful, just a slight texture change.
WANT MORE FUDGE RECIPES? CLICK HERE FOR MORE
(Photos, content and recipe card updated 18th Dec 2019)
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