Need a great caramel fudge recipe for your holiday parties and get-togethers? This salted caramel fudge is very easy to make, has the most amazing caramel flavor and is the perfect Christmas treat!
Love a great homemade fudge recipe? Check out our chocolate peanut butter fudge and maple pecan fudge recipes.
Do you love making fudge during the holidays? Christmas season is the perfect time to enjoy a batch of homemade caramel fudge.
With a wonderful, creamy texture and the perfect caramel flavor this salted caramel fudge is perfect to take to a holiday party, a work event and great to share at a holiday cookie and candy exchange.
What do I need to make caramel fudge?
- Brown sugar – I used dark brown sugar, as this really helps create and enhance the caramel flavor. In a pinch you could also use light brown sugar.
- Sweetened condensed milk – this is a common ingredient used to make fudge. It helps create the thick, creamy texture.
- Butter – I used salted butter, as this really helps enhance the caramel flavor. You can also use unsalted butter.
- Light corn syrup – corn syrup is found in the baking section of the grocery store. It is helpful in creating a creamy, thick fudge texture.
- White chocolate chips – the white chocolate helps give the fudge it’s thick texture.
- Sea salt flakes – often sold as Fleur de Sel (see jar above), sea salt flakes can be found near the rest of the spices in the baking aisle of your grocery store.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make salted caramel fudge?
Making caramel fudge is a pretty simple process. Begin by adding sweetened condensed milk, brown sugar, butter and corn syrup to a sauce pan and heat over medium low heat. Be sure to stir continually as the ingredients melt together.
These ingredients will simmer and become creamy. The consistency will resemble a creamy, golden caramel. Remove from heat, then add the white chocolate chip. Continue to stir as the white chocolate will melt into the caramel and become very thick and fudge-like.
What tools do I need to make fudge?
To make fudge, you’ll need a medium-sized sauce pan, a rubber scraper, a square 9 x 9″ pan and some parchment paper. To help secure the parchment paper in place, I use binder clips. This helps keep the paper in place and not slide off the pan while you add the fudge to the pan.
Ingredient Substitutions and Recommendations for a caramel fudge recipe:
- Nuts – adding chopped walnuts or pecans is a very traditional ingredient with fudge. Nuts add a nice crunch that is very complimentary to the creamy texture of fudge.
- Chocolate – if you like the flavor combination of chocolate and caramel, try topping your caramel fudge with dark chocolate chips or chunks.
- Toffee Bits – instead of sea salt, try topping your caramel fudge with toffee bits for a sweet crunch in every bite.
Once the white chocolate chips have completely melted into the caramel, the mixture will take on a very thick fudge-like texture. Pour the mixture out of the saucepan and into the prepared, lined square pan. Spread out the fudge evenly with a rubber scraper.
Top the fudge with a sprinkling of sea salt flakes. Let the fudge cool completely. Refrigerating the fudge will help it set and become firm for cutting.
How do I cut fudge into pieces?
Once the fudge has cooled completely and become firm, remove from the pan using the sides of the parchment paper.
Transfer the fudge to a cutting board. Using a large, sharp knife cut the fudge in lines of 8″ by 8″. This will create 64 squares of fudge.
When cutting the fudge, clean and wipe the knife with warm water and a paper towel after every cut. This will help create clean cuts and prevent the fudge from sticking to the knife.
Frequently asked questions about making a caramel fudge recipe:
Once the fudge has been cut into squares, it is best to store in an airtight container or zip-lock storage bag. This is ideal for keeping the fudge fresh and to not let it dry out and become crumbly.
Yes, fudge does well when frozen. It is great to make in advance of the holidays, stored in an airtight container or freezer bag and frozen. Fudge will keep for up to 2 months when frozen.
When stored in an airtight container at room temperature, fudge will keep for 5-7 days. For best results, store any leftover fudge in an airtight container in the freezer. When kept frozen, fudge will last for up to 2 months.
Need more Christmas candy ideas? Here are our top Christmas candy and cookie recipes:
- Christmas Bark
- Peanut Butter White Chocolate Crock Pot Candy
- Chocolate Covered Cashews
- Crockpot Chocolate Candy
- White Chocolate Chip Cranberry Oatmeal Cookies
- No Bake Penguin Cookies
- Reese’s Peanut Butter Cup Cookies
- Chocolate Crinkles
- Chewy Ginger Cookies
- The BEST Monster Cookie Recipe
- Red Velvet Cake Mix Cookies
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Salted Caramel Fudge
Equipment
- Sauce Pan This Circulon A1 Series non stick saucepan includes a glass straining lid. A great piece of cookware!
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
- 9 x 9 Square Pan This non-stick 9 x 9" pan is fantastic for fudge, as well as bars, brownies and more!
- Parchment Paper Sheets These pre-cut parchment paper sheets are super convenient and the perfect size for lining a loaf pan.
Ingredients
- 1 1/4 cup dark brown sugar or light brown
- 1 (14 oz. can) sweetened condensed milk
- 1/2 cup salted butter or unsalted (1 stick)
- 1/4 cup light corn syrup like Karo
- 1 (11 oz. pkg.) white chocolate chips about 1 1/2 cups
- 2 teaspoons sea salt flakes
Instructions
- To a 9 x 9" pan, line with parchment paper, leaving extra to fold over the sides. It is helpful to secure the paper with binder clips. Set prepared pan aside.
- To a medium saucepan, add the brown sugar, sweetened condensed milk, butter, and corn syrup. Heat ingredients over medium-low heat. Using a rubber scraper, continually stir the ingredients as they melt together. Bring to a low simmer while continually stirring for 8 minutes. The mixture will resemble a thick, creamy caramel. Remove from heat and Let cool for 2-3 minutes.
- Add the white chocolate chips, and stir well with a rubber scraper. Continue to stir together until the white chocolate chips melt into the caramel mixture. Mixture will be very thick and fudge-like.
- Pour mixture into the prepared pan, and press evenly into pan. Sprinkle with the sea salt flakes.
- Refrigerate for at least 2 hours to help the fudge set and become firm.
- Once the fudge is completely firm, remove from pan by pulling the sides of the parchment paper. Transfer to a cutting board. Using a large, sharp knife, cut into lines of 8 x 8" cubes, rendering 64, 1" cubes of fudge.
- Enjoy right away. Store fudge in an airtight container at room temperature. Fudge can also be frozen.
Notes
Nutrition
Do you happen to know a sub for Caro Syrup? I am making some for someone who can’t have caro.
Thank you!
Honey, maple syrup or even agave nectar would all make for good substitutes for the Caro. Enjoy!