A bronze gift box filled with squares of salted caramel fudge
4.6 from 25 votes

Salted Caramel Fudge

Prep Time: 15 minutes
Cook Time: 15 minutes
Setting Time: 3 hours
Total Time: 30 minutes
Servings: 36 pieces
Calories: 128kcal
Author: Marie Roffey
This Salted Caramel Fudge is a smooth and creamy easy caramel fudge with a sea salt topping. Fudge is also perfect for food gifts.
Course: Dessert, Snack, Sweets
Cuisine: Various
Keyword: caramel fudge, easy fudge, fudge, salted caramel, 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.



Equipment used: 8x8 inch square baking tin, heavy based stainless steel saucepan, silicone spatulas
  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.