This salted caramel fudge will be your new favorite dessert
This salted caramel fudge will be your new favorite dessert if you like sweet and salty together (and who doesn’t?). It tastes like caramel with a little bit of salt to balance it out. It’s thick and creamy.
And it’s quite simple to make—no need for a candy thermometer! Great for the holidays, giving as a gift, or just drinking on a cold night.
Let’s make some!
Ingredients
- Two cups of white chocolate chips
- 1 can (14 oz) of sweetened condensed milk
- ½ cup of store-bought or homemade caramel sauce
- 1 teaspoon of vanilla extract
- ½ teaspoon flaky sea salt (and more for the top)
Equipment
- Medium-sized pot
- Spatula that can handle heat
- A baking pan that is 8 by 8 inches
- Paper for parchment
- Spoons and cups for measuring
Instructions
1. Heat the chocolate and milk until they melt.
Put the white chocolate chips and milk in a medium saucepan. Stir the chocolate frequently over low heat until it is completely melted and smooth.
2. Add some salt, vanilla, and caramel.
Take the pan off the heat. Mix in the caramel sauce, vanilla essence, and ½ teaspoon of sea salt until everything is well mixed.
3. Pour into the pan
Put the fudge mixture in an 8×8-inch baking sheet that has parchment paper on the bottom. Use a spatula to spread it out evenly. Add more flaky sea salt to the top.
4. Cool the fudge
Put the pan in the fridge and let the fudge set for at least 2 to 3 hours, or until it is hard.
5. Cut and serve.
Take the fudge out of the pan using the parchment paper once it has set. Use a sharp knife to cut into squares and serve!
Tips & Tricks
- Use real caramel. The best flavor for fudge comes from a high-quality caramel sauce. Homemade works well, too!
- Don’t become too hot. To keep the white chocolate smooth and creamy, melt it slowly over moderate heat.
- Make sure the pan is well lined. When you lift the fudge out, use parchment paper with extra hanging over the edges.
- At the end, salt. For the greatest taste and texture, add the sea salt shortly before putting it in the fridge.
- Be patient. Let the fudge cool all the way down before cutting it. It will be worth the wait!
Variations
- No chips of white chocolate? Instead, use a white chocolate bar that has been cut up.
- Add more caramel to it. Before adding the sea salt, drizzle more caramel on top.
- This one doesn’t have any dairy in it. Use white chocolate and coconut condensed milk that don’t have any dairy in them.
Storage
You may keep fudge in the fridge for up to two weeks if you store it in an airtight container.
You can freeze the fudge for up to three months to keep it longer. Put it in the fridge to thaw before eating.
Conclusion
This fudge is creamy, sweet, and has just the right amount of salt to make it crunchy. It’s very simple to make and great for sharing (or keeping for yourself—no judgment here!). Try it out and let me know in the comments how it went or if you changed it in any way. Enjoy your treats! ✨🍬