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Easy Salted Caramel Fudge Recipe

A rich, buttery salted caramel fudge made with just 6 simple ingredients and no candy thermometer. This easy caramel fudge recipe comes together in one saucepan and sets perfectly in the fridge. Smooth, creamy, and just the right amount of salty-sweet.
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Prep Time 5 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 24 pieces
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 can sweetened condensed milk 14 oz / 397g
  • 1 cup 200g brown sugar, packed (light or dark)
  • ½ cup unsalted butter 115g
  • 2 tbsp golden syrup or light corn syrup
  • ¼ tsp salt
  • 1 cup white chocolate melts or finely chopped white chocolate 170g
  • Flaky sea salt for topping optional but recommended

Method
 

  1. Prepare the pan: Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides. Lightly spray with cooking spray.
  2. Combine: Add condensed milk, brown sugar, butter, golden syrup, and salt to a large heavy saucepan over low heat. Stir constantly until butter melts and sugar dissolves fully.
  3. Cook: Increase to medium heat. Stir and cook 3 to 5 minutes until thickened and golden caramel in color.
  4. Add chocolate: Remove from heat. Add white chocolate melts and stir until completely smooth.
  5. Pour: Pour into prepared pan. Smooth the top. Sprinkle with flaky sea salt if using.
  6. Chill: Cool to room temperature, then refrigerate uncovered for 1 hour, cover, and chill at least 3 more hours or overnight.
  7. Slice: Lift out using parchment overhang. Cut into 24 squares with a sharp knife.

Notes

  • Stir constantly on low heat — this is what prevents grainy fudge
  • White chocolate melts work much better than chips here
  • Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks
  • Freeze up to 1 month with parchment between layers