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Rich and Chewy Salted Caramel Fudge with Sea Salt Finish

Close-up of rich, brown salted caramel fudge squares topped with flaky sea salt on a white plate.
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Make decadent, melt-in-your-mouth salted caramel fudge using simple steps. This recipe delivers a perfect balance of sweet caramel and salty finish, ideal for holiday gifts or indulgent treats.

Ingredients

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  • 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 fine sea salt (for the fudge base)
  • Flaky sea salt, for topping

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
  2. In a heavy-bottomed saucepan, combine the sugar, butter, and corn syrup. Stir constantly over medium heat until the butter melts and the sugar dissolves.
  3. Attach a candy thermometer to the side of the pan, making sure the tip does not touch the bottom.
  4. Bring the mixture to a boil without stirring. Cook until the mixture reaches 240 degrees Fahrenheit (firm-ball stage). This takes about 10 to 15 minutes.
  5. Remove the pan from the heat immediately. Carefully stir in the sweetened condensed milk and the fine sea salt until fully combined. The mixture will bubble vigorously.
  6. Return the pan to medium-low heat. Stir constantly until the mixture reaches 234 degrees Fahrenheit (soft-ball stage). This usually takes about 5 to 7 minutes more. Do not let it exceed this temperature.
  7. Remove from heat. Stir in the vanilla extract. Continue to stir the mixture vigorously in a figure-eight pattern for about 1 minute. This helps set the texture.
  8. Pour the fudge into the prepared pan. Sprinkle the top evenly with flaky sea salt.
  9. Let the fudge cool completely at room temperature for at least 4 hours, or until firm. Do not refrigerate, as this can affect the texture.
  10. Once firm, use the parchment paper overhang to lift the fudge from the pan. Cut into small squares.

Notes

  • For the best chewy texture, monitor your candy thermometer closely. Overcooking will result in hard candy, while undercooking will leave it too soft.
  • If you want a quick microwave salted caramel fudge, you can substitute the stovetop method by combining the milk, sugar, and butter in a microwave-safe bowl and heating in 1-minute intervals, stirring well between each, until the sugar dissolves, then proceed with the rest of the recipe steps.
  • This rich buttery fudge makes excellent Christmas fudge gifts when wrapped individually.

Nutrition

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