Caramel Fudge

Name: Caramel Fudge
Prep time: 10 min
Cook time: 15 min
Total time: 175 min
Ingredients: 14 ounces sweetened condensed milk; 1¼ cups dark brown sugar, (tightly packed); ½ cup salted sweet cream butter; 3 tablespoons light corn syrup; 1½ cups good quality white baking chips, (I used Ghirardelli); 1 to 2 teaspoons coarse sea salt

This caramel fudge has a rich and creamy texture that will delight your taste buds and melt in your mouth.

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Table of Contents

Caramel Fudge Ingredients
Substitution And Additions
How to Make This Caramel Fudge Recipe
How To Serve
Storage
More Recipes You’ll Love
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Look further than this creamy caramel fudge for a delicious, decadent treat to satisfy your sweet tooth. This delectable dessert is sure to delight your taste buds with its velvety texture and irresistible sweetness.

a close up shot of a bunch of Caramel Fudge stacked on top of each other

Caramel Fudge Ingredients

Caramel Fudge raw ingredients that are labeled

You’ll need:

1 (14-ounce) can of sweetened condensed milk
1¼ cups dark brown sugar, tightly packed
½ cup salted sweet cream butter
3 tablespoons light corn syrup
1½ cups good quality white baking chips (I used Ghirardelli)
1-2 teaspoons coarse sea salt

PRO TIP:

Be sure that you add sweetened condensed milk and not evaporated milk. The fudge will not thicken up with evaporated milk.

Substitution And Additions

SALT: You can substitute kosher salt for the coarse sea salt in this easy fudge recipe.

BROWN SUGAR: You can substitute light brown sugar for dark brown sugar, but the dark brown sugar gives a much richer flavor.

How to Make This Caramel Fudge Recipe

STEP ONE: Line an 8×8 baking dish with parchment paper. Be sure to leave 2 sides of the pan with an overhang or “sling” to help remove the fudge from the baking dish.

OUR RECIPE DEVELOPER SAYS

The parchment paper makes clean-up a snap, plus it makes it much easier to remove from your pan when it’s time to slice into squares.

STEP TWO: Add the sweetened condensed milk, brown sugar, butter, and corn syrup to a 2 to 3-quart heavy-bottomed saucepan over medium-low heat, stirring constantly. Allow the mixture to simmer for 8 to 10 minutes or until the mixture reaches 240°F on a candy thermometer.

condensed milk, brown sugar, butter, corn syrup added to a saucepan

STEP THREE: Remove from the heat and allow the mixture to cool for 2 to 3 minutes.

STEP FOUR: Stir in the white baking chips. Continue stirring until the white chips are completely melted and are a uniform color with no streaks. Pour the fudge mixture into the prepared pan. Allow the fudge to sit for 20 minutes before sprinkling it with the coarse sea salt. Cover with plastic wrap and chill in the refrigerator for at least 2 hours.

PRO TIP:

To help cut this easy caramel fudge after chilling, score a grid on the top of the fudge when it is barely set but still warm.

pour milk mixture into a baking dish and sprinkle sea salt after

STEP FIVE: Once the fudge is set, remove the fudge from the baking dish. Using a large sharp knife, cut the fudge 8 slices x 8 slices, giving you 64 small pieces. Keep the fudge in the refrigerator until ready to serve.

fudges cut into 8 slices on a parchment paper

How To Serve

This sweet treat is perfect for nibbling when you are craving something sweet. It also makes a great addition to any special occasion. Add a tray with a variety of fudge, such as our tiger fudge and chocolate fudge, to any dessert table.

We have plenty of delicious fudge recipes that would make ideal homemade gifts for friends and family. Add our gingerbread fudge and creamsicle fudge to a gift box tied with a pretty ribbon.

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Storage

IN THE FRIDGE: Store any leftover caramel white chocolate fudge in a sealed container in the refrigerator for up to 2 weeks.

IN THE FREEZER: You can freeze this creamy fudge for up to 2 months. Wrap in wax paper and then in a gallon-size ziplock bag. Allow the fudge to thaw overnight in the refrigerator before serving.

a close up shot of a bunch of Caramel Fudge stacked on top of each other in baking pan

Caramel fudge is one of those truly indulgent treats that you just can’t get enough of. As its layers of smooth, soft caramel and creamy chocolate melt on your tongue, it’s hard not to be completely enamored.

FREQUENTLY ASKED QUESTIONS

How do I fix grainy fudge?

If your homemade fudge turned out grainy, it could be because you heated the ingredients up too fast. You can add a dash of water and mix well to help bring it back to a smooth consistency.

Does this salted caramel fudge recipe need to be refrigerated?

This easy caramel fudge recipe does need to be refrigerated in an airtight container, otherwise, it will get too soft sitting on the counter at room temperature.

How do I slice chilled fudge easily?

To easily slice this from-scratch caramel fudge, dip a large sharp flat knife in boiling water, dry it completely and cut one long slice (the heat will help the blade to glide through).

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Caramel Fudge

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This caramel fudge has a rich and creamy texture that will delight your taste buds and melt in your mouth.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 2 hours 55 minutes

Servings

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Ingredients

14 ounces sweetened condensed milk
1¼ cups dark brown sugar, tightly packed
½ cup salted sweet cream butter
3 tablespoons light corn syrup
1½ cups good quality white baking chips, I used Ghirardelli
1 to 2 teaspoons coarse sea salt

Instructions

Line an 8×8 baking dish with parchment paper. Be sure to leave 2 sides with an overhang or “sling” to help remove the fudge from the baking dish.
Add the sweetened condensed milk, brown sugar, butter, and corn syrup to a 2 to 3-quart heavy-bottomed saucepan over medium-low heat, stirring constantly. Allow the mixture to simmer for 8 to 10 minutes or until the mixture reaches 240°F on a candy thermometer.
Remove from the heat and allow the mixture to cool for 2 to 3 minutes.
Stir in the white baking chips. Continue stirring until the white chips are completely melted and are a uniform color with no streaks. Pour the fudge into the prepared baking dish. Allow the fudge to sit for 20 minutes before sprinkling it with the coarse sea salt. Cover and chill in the refrigerator for at least 2 hours.
Once the fudge is set, remove the fudge from the baking dish. Using a large sharp knife, cut the fudge 8 slices x 8 slices, giving you 64 pieces. Keep the fudge in the refrigerator until ready to serve.

Notes

Be sure that you add sweetened condensed milk and not evaporated milk. The fudge will not thicken up with evaporated milk.
The parchment paper makes clean-up a snap, plus it makes it much easier to remove from your pan when it’s time to slice into squares.
To help cut this easy caramel fudge after chilling, score a grid on the top of the fudge when it is barely set but still warm.