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The Ultimate Rich & Creamy Salted Caramel Fudge

A stack of rich, dark chocolate salted caramel fudge squares topped with flaky sea salt.
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Create a decadent, melt-in-your-mouth salted caramel fudge with a perfect sweet and salty balance. This recipe yields rich, chewy fudge ideal for holiday gifts or simple indulgence.

Ingredients

Scale
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter
  • 1 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt, plus extra flaky sea salt for topping
  • 1 (12 ounce) bag semi-sweet chocolate chips

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
  2. In a heavy-bottomed saucepan, combine the sweetened condensed milk, sugar, butter, and corn syrup.
  3. Stir constantly over medium heat until the butter melts and the sugar dissolves.
  4. Attach a candy thermometer to the side of the pan, ensuring the tip is submerged but not touching the bottom.
  5. Continue to cook, stirring occasionally to prevent scorching, until the mixture reaches 234 degrees Fahrenheit (soft-ball stage). This usually takes 10 to 15 minutes.
  6. Immediately remove the pan from the heat. Stir in the vanilla extract and 1/2 teaspoon of salt.
  7. Pour the hot mixture over the chocolate chips placed in a large, heatproof bowl. Let it sit undisturbed for 5 minutes to melt the chocolate.
  8. Stir the mixture gently until the chocolate is completely melted and the fudge is smooth and uniform. Do not overmix, as this can cause graininess.
  9. Pour the fudge into the prepared pan and spread evenly.
  10. Sprinkle the top generously with flaky sea salt.
  11. Allow the fudge to cool completely at room temperature for at least 4 hours, or until firm. Do not refrigerate, as this can affect the texture.
  12. Use the parchment overhang to lift the fudge from the pan. Cut into small squares for serving or gifting.

Notes

  • For the best texture, use a reliable candy thermometer. Hitting the soft-ball stage (234°F) is key to achieving chewy, creamy fudge.
  • If you skip the candy thermometer, cook until the mixture thickens significantly and pulls away from the sides of the pan when stirred.
  • This fudge makes an excellent homemade gift; wrap individual squares in small pieces of wax paper or cellophane bags tied with ribbon.
  • If you prefer a quicker version, you can substitute the sugar/corn syrup process with 1 (14 ounce) can of dulce de leche heated gently with the chocolate chips and butter until smooth.

Nutrition

Find it online: https://www.unfoldrecipes.com/salted-caramel-fudge-recipe-creamy-rich/