Easy Salted Caramel Fudge
Creamy white-chocolate fudge swirled with rich caramel and a sprinkle of flaky salt. A quick stovetop treat that sets beautifully.
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Servings:
Ingredients
Main Ingredients
- 5 tbsp unsalted butter
- 1.33 cup light brown sugar lightly packed
- 14 oz sweetened condensed milk from one can
- 2 tbsp light corn syrup
- 2.5 cup white chocolate chips
- 1.5 tsp pure vanilla extract
- 0.75 tsp fine sea salt
- 0.33 cup thick caramel sauce for swirling
- 1 tsp flaky sea salt for topping
Instructions
Preparation Steps
- Line an 8-inch square pan with parchment, leaving overhang; lightly grease the paper.
- Melt butter in a medium saucepan over medium-low heat. Stir in brown sugar, condensed milk, and corn syrup until smooth.
- Bring to a gentle bubble and cook 5–7 minutes, stirring constantly, until thickened and slightly darker. A thermometer should read about 236–240°F.
- Remove from heat. Stir in vanilla and fine sea salt, then add white chocolate chips and mix until fully melted and silky.
- Scrape the fudge into the prepared pan and smooth the surface.
- Dot the top with caramel sauce and swirl with a butter knife. Sprinkle with flaky sea salt.
- Chill until firm, about 2–3 hours. Lift out by parchment and cut into small squares.
Notes
Swap the caramel swirl for warmed dulce de leche, or drizzle melted dark chocolate before adding the flaky salt. Store fudge airtight in the fridge for up to 2 weeks, or freeze up to 2 months; bring to room temperature before serving for the creamiest texture.
This recipe is an original creation inspired by classic Easy Salted Caramel Fudge flavors. All ingredient ratios and instructions are independently developed.