My husband absolutely loves anything with caramel, but what he adores in this fudge is the gentle touch of sea salt in every bite. It is sweet but not overpowering, and it melts in your mouth in a way that feels luxurious yet comforting. He often tells me that this is the perfect dessert for cozy evenings at home or for sharing with friends during a small gathering.Salted Caramel Fudge is one of those treats that makes every bite feel like a hug. Its smooth, creamy texture paired with the rich caramel flavor and a hint of sea salt creates a perfect balance of sweet and savory. 

I have tried many fudge recipes over the years, but I use only high-quality white chocolate and real butter for this one. Always make sure to stir the caramel slowly and evenly to avoid burning, as this is the key to silky fudge. Using sweetened condensed milk ensures a creamy consistency that sets perfectly while staying soft enough to melt on your tongue.

You can serve this fudge in small squares on a decorative plate for afternoon tea, some in gift boxes for friends and family, and also with a drizzle of extra caramel sauce or sprinkled sea salt to make it look extra fancy. It pairs wonderfully with a hot cup of coffee, a glass of cold milk, or even a scoop of vanilla ice cream for an indulgent dessert treat.

Its Perfect For:

• Holiday treats for friends and family
• Birthday party desserts and sweet tables
• Cozy winter nights with a warm drink
• Quick homemade gifts for neighbors
• Special celebrations or just because you deserve a treat

Ingredients

• 2 cups granulated sugar
• 1/2 cup unsalted butter, cut into cubes
• 2/3 cup evaporated milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt (plus extra for sprinkling)
• 12 oz white chocolate chips
• 1 cup sweetened condensed milk

Kitchen Equipment You’ll Need

• Medium heavy-bottomed saucepan for the caramel
• Wooden spoon or silicone spatula for stirring
• Measuring cups and spoons for accuracy
• 8×8-inch baking pan lined with parchment paper
• Sharp knife for cutting fudge squares
• Small bowl for melting chocolate chips
• Whisk for blending the caramel mixture smoothly

How to Make Salted Caramel Fudge

Step 1

Prepare the pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal later. Lightly grease the paper to prevent sticking.

Step 2

Make the caramel base: In a medium, heavy-bottomed saucepan, combine the granulated sugar, unsalted butter, and evaporated milk. Heat over medium heat, stirring constantly to prevent burning. Once the mixture reaches a gentle boil, continue to cook for 5–7 minutes, stirring frequently, until it thickens slightly and turns a rich golden caramel color.

Step 3

Add flavor and chocolate: Remove the saucepan from heat. Stir in the vanilla extract, sea salt, white chocolate chips, and sweetened condensed milk. Keep stirring until the chocolate is fully melted and the mixture becomes smooth, glossy, and creamy. This ensures your fudge will have a silky texture.

Step 4

Pour and set: Carefully pour the caramel fudge mixture into the prepared pan, spreading it evenly with a spatula. Sprinkle a pinch of extra sea salt over the top for a lovely sweet-and-salty finish. Allow the fudge to cool at room temperature for 30–40 minutes, then transfer to the refrigerator to set completely, about 1.5–2 hours.

Step 5

Cut and serve: Once fully set, lift the fudge from the pan using the parchment overhang. Cut into 1-inch squares using a sharp knife, wiping the knife clean between cuts for neat pieces. Arrange on a serving platter and enjoy immediately, or store in an airtight container in the refrigerator for up to two weeks.

Tips for Best Salted Caramel Fudge

• Always use a heavy-bottomed saucepan to prevent the caramel from burning quickly. Stir constantly to keep it smooth. Low to medium heat works best.
• Line your pan with parchment paper and lightly grease it to make removing fudge easier. This ensures clean, neat squares every time.
• Stir the caramel slowly once it boils. Quick stirring can cause sugar crystals to form, leaving a grainy texture.
• Add chocolate chips only after removing the pan from heat. This prevents the chocolate from seizing or clumping.
• Sprinkle sea salt on top while the fudge is still warm. It sticks better and enhances the flavor beautifully.
• Let the fudge cool at room temperature before placing it in the fridge. Sudden temperature changes may make it crack.
• Use a sharp knife, and wipe it clean between cuts for perfect, smooth squares. This gives a professional look without extra effort.

Optional Ingredients

• A pinch of cinnamon for warmth and extra depth
• Chopped pecans or walnuts for crunch
• A teaspoon of espresso powder for a caramel mocha twist
• Dark chocolate chips instead of white chocolate for a richer flavor
• Vanilla bean paste for a more intense vanilla aroma
• Flaky sea salt for an added textural surprise on top

How to Serve Salted Caramel Fudge

I like to start by serving Salted Caramel Fudge on a pretty dessert platter. Small, evenly cut squares look elegant and inviting, especially when arranged in neat rows. I sometimes add a few decorative touches, like a drizzle of extra caramel sauce or a light sprinkle of flaky sea salt, to make the presentation feel special. This also gives guests that first visual “wow” moment before tasting.

I often serve this fudge with a warm drink like coffee, hot chocolate, or a spiced chai latte. The combination of the cold, creamy fudge with the warm beverage creates a comforting, cozy experience. I also enjoy placing a few pieces alongside a scoop of vanilla ice cream or fresh berries for a slightly fancier dessert option. It makes the fudge feel like a gourmet treat even though it’s simple to make at home.

I also love gifting Salted Caramel Fudge to friends and family. I wrap a few squares in parchment paper or place them in a small decorative box with a ribbon. You can even add a small jar of caramel sauce on the side. I’ve noticed that receiving homemade fudge instantly makes the gift feel thoughtful and personal, and it’s always appreciated, especially during holidays or celebrations.

Finally, I sometimes use Salted Caramel Fudge as a party treat for dessert tables. I stack squares on tiered platters or arrange them in festive shapes for birthdays and holidays. This makes the fudge visually appealing and encourages everyone to try a piece, and it always becomes the centerpiece of the sweet table.

Is Salted Caramel Fudge Healthy?

Salted Caramel Fudge is not exactly a health food, but it can be enjoyed in moderation as part of a balanced diet. It provides energy from sugar and fat, which can be satisfying as an occasional treat.

The use of real butter, chocolate, and condensed milk means it contains fat and sugar, so portion control is important. Still, the homemade version avoids artificial additives, making it a slightly better option than store-bought fudge.

Variations and Substitutions

• Chocolate Caramel Fudge: Replace white chocolate with dark chocolate for a richer, slightly bitter contrast to the sweet caramel.
• Nutty Caramel Fudge: Stir in chopped pecans, walnuts, or almonds for a crunchy texture that pairs beautifully with creamy caramel.
• Espresso Caramel Fudge: Add 1 teaspoon of espresso powder to the caramel mixture for a subtle coffee flavor that enhances the caramel’s depth.
• Vanilla Bean Caramel Fudge: Use vanilla bean paste instead of extract for a stronger, fragrant vanilla flavor that complements the caramel perfectly.
• Salted Honey Caramel Fudge: Replace half the sugar with honey for a natural sweetness and floral undertone.
• Coconut Caramel Fudge: Add 1/2 cup shredded coconut to the mixture for a tropical twist with a chewy texture.
• Peanut Butter Caramel Fudge: Swirl in 1/2 cup smooth peanut butter for a creamy, nutty layer that pairs wonderfully with caramel.
• Spiced Caramel Fudge: Add a pinch of cinnamon, nutmeg, and cardamom for a warm, spiced flavor perfect for winter holidays.

How to Store, How to Reheat

To store Salted Caramel Fudge, place it in an airtight container. Keep it in the refrigerator for up to two weeks, and separate layers with parchment paper to prevent sticking. You can also wrap it tightly and freeze for up to three months.

To reheat, simply allow the fudge to sit at room temperature for 10–15 minutes before serving. If you want a slightly softer texture, microwave a square for 10–15 seconds, but watch closely to prevent melting completely. For parties, I sometimes let the fudge soften slightly at room temperature before serving so it feels creamy and indulgent without being too cold.

Frequently Asked Questions About Salted Caramel Fudge

Can I make Salted Caramel Fudge without chocolate?
Yes, you can leave out the chocolate entirely, but the texture will be slightly firmer and less creamy. I recommend using extra sweetened condensed milk for smoothness if skipping chocolate. It still tastes rich and caramel-forward.

Why is my fudge grainy?
Graininess usually happens when sugar crystallizes. Make sure to stir slowly and steadily, avoid high heat, and do not let the sugar boil too rapidly. Using a heavy-bottomed pan also helps prevent burning and grainy texture.

Can I use salted butter instead of unsalted?
Yes, but you may want to reduce or skip adding extra sea salt on top. Salted butter can slightly alter the balance of sweet and salty flavors, so taste the mixture before serving.

How long does fudge take to set?
Fudge usually sets in 2–3 hours in the refrigerator. I like to let it cool at room temperature for about 30–40 minutes first, which helps it form a smooth, glossy top and prevents cracks. Once chilled, it cuts beautifully into squares.

Salted Caramel Fudge Recipe

Recipe by Maria MeyerCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

16

squares

Prep time

15

minutes

Cooking time

20

minutes

Chilling time

2

hours

Indulge in creamy, rich Salted Caramel Fudge with a perfect sweet-and-salty balance. Easy to make at home, ideal for gifts, parties, or cozy treats.

Ingredients

• 2 cups granulated sugar

• 1/2 cup unsalted butter, cut into cubes

• 2/3 cup evaporated milk

• 1 teaspoon vanilla extract

• 1/4 teaspoon sea salt (plus extra for sprinkling)

• 12 oz white chocolate chips

• 1 cup sweetened condensed milk

Directions

• Prepare the pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal later. Lightly grease the paper to prevent sticking.
• Make the caramel base: In a medium, heavy-bottomed saucepan, combine the granulated sugar, unsalted butter, and evaporated milk. Heat over medium heat, stirring constantly to prevent burning. Once the mixture reaches a gentle boil, continue to cook for 5–7 minutes, stirring frequently, until it thickens slightly and turns a rich golden caramel color.
• Add flavor and chocolate: Remove the saucepan from heat. Stir in the vanilla extract, sea salt, white chocolate chips, and sweetened condensed milk. Keep stirring until the chocolate is fully melted and the mixture becomes smooth, glossy, and creamy. This ensures your fudge will have a silky texture.
• Pour and set: Carefully pour the caramel fudge mixture into the prepared pan, spreading it evenly with a spatula. Sprinkle a pinch of extra sea salt over the top for a lovely sweet-and-salty finish. Allow the fudge to cool at room temperature for 30–40 minutes, then transfer to the refrigerator to set completely, about 1.5–2 hours.
• Cut and serve: Once fully set, lift the fudge from the pan using the parchment overhang. Cut into 1-inch squares using a sharp knife, wiping the knife clean between cuts for neat pieces. Arrange on a serving platter and enjoy immediately, or store in an airtight container in the refrigerator for up to two weeks.