This caramel fudge has a rich and creamy texture that will delight your taste buds and melt in your mouth.
Prep Time10 minutesmins
Cook Time15 minutesmins
Rest/Chill Time2 hourshrs30 minutesmins
Total Time2 hourshrs55 minutesmins
Keyword: Caramel Fudge Recipe
14ouncessweetened condensed milk
1¼cupsdark brown sugar,tightly packed
½cupsalted sweet cream butter
3tablespoonslight corn syrup
1½cupsgood quality white baking chips,I used Ghirardelli
1 to 2 teaspoonscoarse sea salt
Line an 8x8 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.
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.