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Decadent & Easy Salted Caramel Fudge (Perfect Creamy Texture Guaranteed)

A close-up of a thick, square piece of salted caramel fudge loaded with chocolate chips and topped with sea salt.
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Follow these simple steps to make rich, chewy, melt-in-your-mouth salted caramel fudge. This easy recipe guarantees a perfect sweet and salty flavor balance, ideal for holiday gifting or gatherings.

Ingredients

Scale
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter
  • 1 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt, plus extra coarse sea salt for topping
  • 1 (12 ounce) package semi-sweet chocolate chips

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large, heavy-bottomed saucepan, combine the sweetened condensed milk, sugar, butter, and corn syrup.
  3. Stir the mixture constantly over medium heat until the butter melts and the sugar dissolves.
  4. Attach a candy thermometer to the side of the pan, making sure the tip does not touch the bottom.
  5. Continue to cook, stirring occasionally to prevent scorching, until the mixture reaches 240 degrees Fahrenheit (firm-ball stage). This is key for the best chewy fudge texture.
  6. Immediately remove the pan from the heat. Stir in the vanilla extract and 1/2 teaspoon of salt.
  7. Pour the hot caramel mixture over the chocolate chips in a separate, heat-safe bowl. Let it sit undisturbed for 5 minutes to allow the chocolate to soften.
  8. Stir the chocolate and caramel mixture gently until completely smooth and creamy. Do not overmix, as this can cause the fudge to become grainy.
  9. Pour the fudge mixture into the prepared baking pan. Sprinkle the top evenly with coarse sea salt.
  10. Let the fudge cool completely at room temperature for at least 4 hours, or until firm. Do not refrigerate to achieve the best melt-in-your-mouth fudge texture.
  11. Use the parchment overhang to lift the fudge from the pan. Cut into small squares for serving or holiday fudge gifts.

Notes

  • For a truly rich and creamy dessert, use high-quality butter and chocolate.
  • If you want to skip making caramel from scratch, you can substitute the sugar, corn syrup, and condensed milk with 2 (14-ounce) cans of pre-made dulce de leche, reducing the cook time significantly.
  • This recipe makes a fantastic Christmas candy recipe; wrap cooled squares individually in wax paper for gifting.
  • To ensure a smooth texture, make sure your sugar is fully dissolved before the thermometer starts climbing past 230 degrees F.

Nutrition

Find it online: https://miameal.com/salted-caramel-fudge-recipe/