Salted Caramel Fudge Recipe

Introduction

Salted caramel fudge is a rich and creamy treat with the perfect balance of sweet caramel and a hint of sea salt. This easy-to-make fudge combines smooth caramel bits with marshmallow fluff for a luscious texture that melts in your mouth.

Ingredients

• 3 cups (600 g) granulated sugar
• ¾ cup (1½ sticks / 170 g) unsalted butter
• ⅔ cup (168 g) evaporated milk
• 1 bag (10 ounces) caramel bits
• 1 jar (7 ounces) marshmallow fluff
• 1 teaspoon vanilla extract
• 1 teaspoon sea salt (optional: use 2 teaspoons pink Himalayan salt for a stronger flavor)

Instructions

1. Step 1: Line a 9×13-inch pan with parchment paper to prepare for the fudge.
2. Step 2: In a large, heavy saucepan over medium heat, combine the granulated sugar, unsalted butter, and evaporated milk. Stir until the butter melts and the mixture is smooth.
3. Step 3: Bring the mixture to a boil and continue cooking until it reaches 234°F on a candy thermometer, which should take about 5 minutes.
4. Step 4: Remove the saucepan from heat and stir in the caramel bits until fully combined and melted.
5. Step 5: Beat in the marshmallow fluff, vanilla extract, and sea salt until the mixture is smooth and creamy.
6. Step 6: Pour the fudge into the prepared pan, sprinkle a little extra sea salt on top if desired, and let it cool at room temperature for about 2 hours before cutting into pieces.

Tips & Variations

• Use pink Himalayan salt for a subtle mineral flavor that complements the sweetness beautifully.
• For a nutty twist, sprinkle chopped toasted pecans or walnuts on top before the fudge sets.
• If you don’t have a candy thermometer, cook the mixture until it thickens and pulls away from the sides of the pan.
• For a chocolate version, swirl in some melted dark chocolate before pouring into the pan.

Storage

Store salted caramel fudge in an airtight container at room temperature for up to one week. For longer storage, keep it in the refrigerator for up to two weeks. Allow refrigerated fudge to come to room temperature before serving for the best texture. Fudge can also be frozen for up to three months, wrapped tightly in plastic wrap and foil.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of evaporated milk?

Evaporated milk helps give the fudge its creamy, smooth texture and concentrated flavor. Using regular milk may result in a softer fudge that takes longer to set.

How do I know when the fudge mixture is ready?

Using a candy thermometer is the best method; the mixture should reach 234°F. If you don’t have one, watch for the mixture to thicken and pull away slightly from the sides of the pan when stirred.

Salted Caramel Fudge Recipe

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★★★★★

4.9 from 109 reviews

• Author: lilan
• Total Time: 2 hours 25 minutes
• Yield: About 48 small squares 1x

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Description

This decadent Salted Caramel Fudge recipe combines rich caramel with creamy marshmallow fluff and a hint of sea salt for a perfect balance of sweet and salty flavors. Made on the stovetop and set in a pan, this fudge is creamy, smooth, and irresistibly rich, perfect for gifting or enjoying as a luxurious homemade treat.

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Ingredients

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Fudge Base

• 3 cups (600 g) granulated sugar
• ¾ cup (1½ sticks / 170 g) unsalted butter
• ⅔ cup (168 g) evaporated milk
• 1 bag (10 ounces) caramel bits

Flavorings

• 1 jar (7 ounces) marshmallow fluff
• 1 teaspoon vanilla extract
• 1 teaspoon sea salt (or 2 teaspoons pink Himalayan salt)

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Instructions

1. Line the pan: Prepare a 9×13-inch pan by lining it with parchment paper to ensure easy removal of the fudge once set.
2. Heat butter, sugar, and milk: In a large, heavy saucepan over medium heat, combine the granulated sugar, unsalted butter, and evaporated milk. Stir continuously as the ingredients melt and start to combine.
3. Bring mixture to boil and temperature: Bring the mixture to a boil while stirring. Continue boiling until the candy thermometer reaches 234°F (112°C), which should take about 5 minutes. This temperature ensures the proper consistency for fudge.
4. Remove from heat and add caramel bits: Take the saucepan off the heat and immediately stir in the caramel bits until they are thoroughly melted and the mixture is smooth.
5. Beat in fluff, vanilla, and salt: Add the marshmallow fluff, vanilla extract, and sea salt (or Himalayan salt). Using a sturdy spoon or mixer, beat the mixture until fully combined and glossy.
6. Transfer to pan and cool: Pour the fudge mixture into the prepared pan, spreading it evenly. Optionally sprinkle a little extra sea salt on top to enhance the salted caramel flavor. Allow the fudge to cool at room temperature for about 2 hours until firm.
7. Cut and serve: Once set, remove the fudge from the pan by lifting the parchment paper. Cut into squares and serve or store in an airtight container.

Notes

• Use a candy thermometer to ensure the sugar mixture reaches the correct temperature for perfect fudge texture.
• Substitute sea salt with pink Himalayan salt for a visually appealing finish and a slightly different flavor profile.
• For easier cutting, chill the fudge briefly in the refrigerator before slicing.
• Store fudge in an airtight container at room temperature for up to one week or freeze for longer storage.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: Salted caramel fudge, caramel fudge recipe, marshmallow fluff fudge, homemade fudge, stovetop fudge