Caramel Fudge recipe makes the creamiest, melt-in-your-mouth homemade candy in 10 minutes. It is so easy to prepare a big batch of fudge and slice it into perfectly sweet and salty individual pieces.
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This rich Caramel Fudge recipe takes 10 minutes to make by mixing together white baking chips, sweetened condensed milk, butter, corn syrup, and brown sugar, and sprinkling with sea salt.
Treat yourself to the most delicious homemade candy you’ll ever taste – it’s a creamy sweet confection for those times when you need fudge fast!
Easy Homemade Caramel Fudge
Our easy Caramel Fudge recipe is a fast and super simple way to make white chocolate caramel candy (technically white baking chips are not chocolate, although they have a similar flavor) with a buttery sweet taste and smooth and creamy texture.
In a matter of minutes, this simple stovetop method melts 5 simple ingredients in a saucepan, sprinkles it with salt, and then places the pan in the fridge to set before slicing into 64 perfectly portioned pieces!
Filled with delicious caramel flavor, this is the best fuss-free, foolproof way to make homemade fudge from scratch; it tastes even better than the store-bought classic caramel fudge recipe that’s been cooked with golden syrup.
This salted caramel fudge is so rich, that I cut my batch into a bunch of smaller bites; that way I can indulge in more than a single slice when one piece is just not enough!
Why We Love This Salted Caramel Fudge Recipe
- Quick and easy to prepare in 10 minutes.
- Uses 5 simple ingredients plus salt for sprinkling.
- Smooth, rich, creamy candy that will impress any fudge fan.
- Sweet and salty is a classic combination.
- Tastes just like white chocolate caramel fudge but contains no chocolate!
- Perfect for a party platter, a sweet snack, after-dinner desserts, potlucks, or for packaging as homemade edible gifts.
Caramel Fudge Ingredients
- Sweetened condensed milk
- Dark brown sugar
- Salted sweet cream butter
- Light corn syrup
- White baking chips: I used Ghirardelli brand for this recipe but feel free to use your favorite.
- Coarse sea salt: You can substitute kosher salt for the coarse sea salt.
Substitutions and Additions
- Change The Chips: I prefer to use white baking chips in this recipe because it melts smoother than white chocolate chips. If you do not have white baking chips, I recommend that you use a high-quality white chocolate or almond bark, chopped into smaller pieces instead.
- Swap The Salt: I used a flaky salt for this recipe but you can use coarse kosher salt in a pinch. I do not recommend using regular table salt because it measures differently and your fudge may end up too salty.
- Switch The Sugar: You can substitute light brown sugar for dark brown sugar, but the dark brown sugar gives a much richer flavor.
Recommended Tools
- 8×8 baking dish
- Parchment paper
- 2 to 3-quart heavy-bottomed saucepan
- Sharp knife
How to Make Caramel Fudge
- Make The Mixture: Combine the sweetened condensed milk, brown sugar, butter, and corn syrup and simmer on the stove for 8-10 minutes or until the mixture reaches 240°F. Stir in the white baking chips and stir until completely melted.
- Pour In The Pan: Pour the fudge into the baking dish. Allow the fudge to sit for 20 minutes before sprinkling it with sea salt. Cover and chill in the refrigerator for at least 2 hours.
- Slice And Serve: Cut the fudge into 64 pieces and store in the fridge until ready to serve. Enjoy!
Tips For Making the Best Caramel Fudge
- Be sure that you add sweetened condensed milk and not evaporated milk. The fudge will not thicken up with evaporated milk.
- I like to line my pan with parchment paper so I can lift out the fudge and cut it on a cutting board instead of in the pan.
- To cut your fudge, it’s best to use a large chef knife. You can warm the knife by running it under warm water, then dry it off with a towel before slicing.
How to Store Salted Caramel Fudge
- To Store: Store any leftover fudge in an airtight container in the refrigerator for up to 2 weeks.
- To Freeze: You can freeze the fudge for up to 2 months if wrapped in waxed paper and then in a gallon-size ziplock bag.
More Easy Fudge Recipes
Other Homemade Candy Recipes
- Homemade Caramels
- Rocky Road Candy
- Crockpot Candy
- Chocolate Turtles
- Princess Fudge
- Blueberry Fudge
- Fireball Fudge
- White Chocolate Caramel Fudge
Caramel Fudge
Serves — 64
Caramel Fudge recipe makes the creamiest, melt-in-your-mouth homemade candy in 10 minutes. It is so easy to prepare a big batch of fudge and slice it into perfectly sweet and salty individual pieces.
Prep Time 10 minutes
Cook Time 15 minutes
Rest and Chill Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Ingredients
- 14 ounce can of sweetened condensed milk
- 1¼ cups dark brown sugar tightly packed
- ½ cup salted sweet cream butter
- 3 tablespoons light corn syrup
- 1½ cups good quality white baking chips I used Ghirardelli
- 1-2 teaspoons coarse sea salt
Instructions
- Line an 8×8 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 8-10 minutes or until the mixture reaches 240°F on a candy thermometer.
- Remove from the heat and allow the mixture to cool for 2-3 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.
Jenn’s Notes
Storage:
- To Store: Store any leftover fudge in an airtight container in the refrigerator for up to 2 weeks.
- To Freeze: You can freeze the fudge for up to 2 months if wrapped in waxed paper and then in a gallon-size ziplock bag.
- Be sure that you add sweetened condensed milk and not evaporated milk. The fudge will not thicken up with evaporated milk.
- I like to line my pan with parchment paper so I can lift out the fudge and cut it on a cutting board instead of in the pan.
- To cut your fudge, it’s best to use a large chef knife. You can warm the knife by running it under warm water, then dry it off with a towel before slicing.
Nutrition Info
Calories: 75kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 61mg | Potassium: 41mg | Fiber: 0.01g | Sugar: 11g | Vitamin A: 62IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 0.1mg
I love caramel
Thank you!
Could you use Dulce de Leche, such as Nestlé La Lechera, to replace the sweetened condensed milk in this caramel fudge recipe?
im going to try ther Carmel fudge.
So many amazing goodies💕