This Salted Caramel Fudge is a smooth & creamy easy caramel fudge with a sea salt topping
I made this Salted Caramel fudge mainly because fudge is my latest obsession. Learning the different ways of making and, oh my, are there a million and one ways to make fudge. Why, yes there is!
This fudge is a favourite. I’ve made it numerous times for different occasions, and every time it gets rave reviews.
So easy to make
It’s super easy to make and very caramelly but that last little addition of sea salt flakes just takes it to a whole other level. The best part is when you cut it into those little bite size squares, and then scoff all the off cuts :). When I make this fudge, I tend to take all the good bits to the event and then keep all the off cuts in a container in the fridge to pick at for the next week.
Fudge is a fantastic food gift. The first time I made it was for Christmas gifts for friends and family and everyone loved it. It’s an “easy” fudge recipe using sweetened condensed milk and white chocolate and doesn’t take a great deal of time either.
This recipe has been adapted from this recipe! Yummy, fudgy, caramelly goodness.
Salted Caramel Fudge is Rich, caramelly and ..... well .... fudgy.
- 1 can (395ml) sweetened condensed milk
- 1/2 cup (100g) golden caster sugar
- 1/2 cup (100g) brown sugar, packed
- 40 ml corn syrup
- 1/4 cup golden syrup
- 125 g unsalted butter
- 180 g white chocolate
- 1 1/2 tsp sea salt flakes
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 simmer while stirring for another 6-8 minutes until the mixture starts to come away from the side of the pan (when you stir, you will clearly see the side or bottom of pan before the mixture covers it up again).
Take the mixture off the heat and mix through the white chocolate until fully melted and incorporated.
Pour the mixture into the line baking tin. Sprinkle the salt evenly over the top and press down lightly with a spoon just so the salt is stuck in the fudge a little bit and won't just fall off when the fudge sets.
Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate overnight.
Cut into squares and serve.
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