If you love the sweet and salty combo (and who doesn’t?), this Salted Caramel Fudge is going to be your new favorite treat. It’s rich, creamy, and has that perfect caramel flavor with just a hint of salt to balance it all out.
Plus, it’s super easy to make—no candy thermometer needed! Perfect for holidays, gifting, or just enjoying on a cozy night in.
Let’s whip some up!
What You’ll Need
Ingredients:
- 2 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- ½ cup caramel sauce (store-bought or homemade)
- 1 teaspoon vanilla extract
- ½ teaspoon flaky sea salt (plus extra for topping)
Tools:
- Medium saucepan
- Heatproof spatula
- 8×8-inch baking pan
- Parchment paper
- Measuring cups/spoons
Pro Tips
- Use good caramel. A high-quality caramel sauce will give the fudge the best flavor—homemade works great, too!
- Don’t overheat. Melt the white chocolate gently over low heat to keep it smooth and creamy.
- Line the pan well. Use parchment paper with extra hanging over the sides so you can lift the fudge out easily.
- Salt at the end. Sprinkle the sea salt on top just before chilling for the best texture and flavor.
- Be patient. Let the fudge chill completely before cutting—it’ll be worth the wait!
Substitutions and Variations
- No white chocolate chips? Use a chopped white chocolate bar instead.
- Make it extra caramel-y. Drizzle additional caramel on top before adding the sea salt.
- Dairy-free version. Use dairy-free white chocolate and coconut condensed milk.
How to make it
1. Melt the Chocolate and Milk
In a medium saucepan, combine the white chocolate chips and milk. Heat over low heat, stirring constantly, until the chocolate is fully melted and smooth.
2. Add Caramel, Vanilla, and Salt
Remove the saucepan from heat. Stir in the caramel sauce, vanilla extract, and ½ teaspoon of sea salt until fully combined.
3. Pour into the Pan
Pour the fudge mixture into an 8×8-inch baking pan lined with parchment paper. Spread it evenly with a spatula. Sprinkle the top with extra flaky sea salt.
4. Chill the Fudge
Place the pan in the refrigerator and let the fudge set for at least 2-3 hours, or until firm.
5. Cut and Serve
Once the fudge is firm, lift it out of the pan using the parchment paper. Cut into squares with a sharp knife and serve!
Leftovers and Storage
- Store fudge in an airtight container in the fridge for up to 2 weeks.
- For longer storage, freeze the fudge for up to 3 months. Thaw in the fridge before eating.
Conclusion
This Salted Caramel Fudge is creamy, sweet, and perfectly balanced with a little salty crunch. It’s so easy to make and perfect for sharing (or keeping for yourself—no judgment here!). Give it a try and let me know in the comments how it turned out or if you added your own twist. Happy indulging! ✨🍬
