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.

Ingredients

Scale

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)

Instructions

Line the pan: Prepare a 9×13-inch pan by lining it with parchment paper to ensure easy removal of the fudge once set.
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.
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.
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.
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.
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.
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