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The Ultimate Rich & Chewy Salted Caramel Fudge

A pile of rich, golden brown salted caramel fudge squares topped with coarse sea salt flakes.
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Make rich, chewy salted caramel fudge from scratch. This recipe delivers a perfect melt-in-your-mouth texture with a balanced sweet and salty flavor.

Ingredients

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  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt, plus extra for topping
  • 1 cup caramel bits or soft caramel candies (optional, for extra chew)

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
  2. In a heavy-bottomed saucepan, combine the sweetened condensed milk, sugar, butter, and heavy cream.
  3. Stir constantly over medium heat until the butter melts and the sugar dissolves completely. Do not let the mixture boil rapidly at this stage.
  4. Attach a candy thermometer to the side of the pan, ensuring the tip is submerged but not touching the bottom.
  5. Increase the heat to medium-high and bring the mixture to a rolling boil. Continue to cook, stirring occasionally to prevent scorching, until the mixture reaches 234 degrees Fahrenheit (Soft-Ball Stage). This usually takes 10 to 15 minutes after the boil starts.
  6. Immediately remove the pan from the heat. Stir in the vanilla extract and 1/2 teaspoon of sea salt. If using, stir in the caramel bits until just combined.
  7. Do not overmix. Pour the fudge mixture into the prepared pan.
  8. Sprinkle the top evenly with extra coarse sea salt.
  9. Let the fudge cool completely at room temperature for at least 4 hours, or until firm. Do not refrigerate during this time, as it can affect the texture.
  10. Once firm, use the parchment overhang to lift the fudge from the pan. Cut into 1-inch squares.

Notes

  • For the best texture, use a heavy-bottomed pan to distribute heat evenly.
  • Stirring constantly when the mixture is near the target temperature helps prevent crystallization.
  • If you prefer a firmer fudge, cook the mixture to 238 degrees Fahrenheit instead of 234 degrees Fahrenheit.

Nutrition

Find it online: https://savorsensations.com/salted-caramel-fudge-recipe-from-scratch/