Salted Caramel Fudge

Rich, buttery salted caramel fudge with a smooth, creamy texture and deep caramel flavor. Made with brown sugar, sweetened condensed milk, and a touch of sea salt, this old-fashioned fudge is perfect for holiday cookie trays, edible gifts, and satisfying caramel cravings year-round.

Course Candy, Dessert, Snack

Cuisine American

Keyword brown sugar fudge, buttery caramel fudge, caramel candy recipe, caramel dessert recipe, caramel fudge, Christmas fudge, creamy caramel fudge, dessert candy recipe, easy caramel fudge, easy holiday candy, fudge for gifting, fudge recipe, holiday fudge recipe, homemade candy, homemade caramel candy, homemade fudge, old fashioned caramel fudge, salted caramel fudge, sea salt caramel fudge, sweetened condensed milk fudge

Prep Time 15

Cook Time 20

Additional Time 4

Total Time 4 35

Servings 36 pieces

Calories 125kcal

Cost $10 for entire recipe

Equipment

8-inch square baking pan
Parchment paper
Heavy-bottomed saucepan
Candy thermometer
Wooden spoon or silicone spatula
Hand mixer (optional)
Measuring cups and measuring spoons
Heatproof mixing bowl
Butter knife or offset spatula for smoothing
Sharp knife for cutting
Cooling rack
Airtight storage container (for leftovers)

Ingredients

3/4 cup unsalted butter
1 1/4 cups packed dark brown sugar
1/2 cup granulated sugar
1/2 cup heavy cream
1 14-ounce can sweetened condensed milk
2 tablespoons light corn syrup
1 teaspoon fine sea salt
2 teaspoons vanilla extract
Flaky sea salt for garnish

Instructions

Line an 8-inch square baking pan with parchment paper and lightly grease the parchment.
In a heavy-bottomed saucepan, combine the butter, brown sugar, granulated sugar, heavy cream, sweetened condensed milk, corn syrup, and fine sea salt.
Cook over medium heat, stirring constantly, until the butter melts and the mixture is completely smooth.
Attach a candy thermometer and continue cooking, stirring frequently, until the mixture reaches 236°F to 238°F.
Remove the pan from the heat and let the mixture cool undisturbed until it reaches 120°F to 125°F.
Stir in the vanilla extract.
Beat with a wooden spoon or hand mixer on low speed until the mixture thickens, lightens slightly in color, and loses most of its glossy appearance, about 2 to 4 minutes.
Immediately spread the fudge into the prepared pan and smooth the top.
Sprinkle with flaky sea salt.
Let the fudge cool completely at room temperature.
Refrigerate for 1 hour to fully set.
Lift from the pan and cut into 36 squares.

Notes

Use a Candy Thermometer for Success

A candy thermometer is the most important tool for making homemade caramel fudge. Cook the mixture to 236°F to 238°F, the soft-ball stage, to achieve a smooth, creamy texture. If the temperature is too low, the fudge may not set properly. If it's too high, the fudge can become dry or crumbly.

Dark Brown Sugar Adds Rich Caramel Flavor

Dark brown sugar gives this salted caramel fudge its deep, buttery caramel taste. The extra molasses creates a richer flavor than light brown sugar and helps develop the warm caramel notes that make this recipe irresistible.

Avoid Grainy Fudge

For the smoothest texture, avoid scraping sugar crystals from the sides of the pan back into the mixture. Introducing crystals can cause the entire batch to become grainy instead of creamy.

Cool Before Beating

Allow the fudge to cool to 120°F to 125°F before beating. This cooling period helps create the classic old-fashioned fudge texture. Beating too soon can result in a softer fudge that takes longer to firm up.

Don't Skip the Sea Salt

A sprinkle of flaky sea salt balances the sweetness and enhances the caramel flavor. The contrast between sweet and salty makes every bite more flavorful and prevents the fudge from tasting overly sugary.

Let the Flavor Develop

While the fudge can be enjoyed once fully set, it tastes even better the next day. Allowing it to rest overnight gives the caramel flavors time to deepen and creates an even creamier texture.

Great for Gifting

This easy caramel fudge recipe is perfect for holiday cookie trays, Christmas candy platters, bake sales, party dessert tables, and homemade edible gifts. It stores well and travels beautifully.

Storage Tips

Store the fudge in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 3 weeks. For longer storage, freeze individual pieces for up to 3 months and thaw overnight in the refrigerator before serving.

Make It Your Own

Customize this homemade salted caramel fudge by adding toasted pecans, walnuts, toffee bits, or a drizzle of melted dark chocolate. A small pinch of espresso powder can also enhance the caramel flavor without making the fudge taste like coffee.