Hello fellow fudge fanatics! Are you craving a sweet treat? It doesn’t get any sweeter than these Chocolate Salted Caramel Fudge Bites. Creamy and soft homemade caramel fudge coated in milk chocolate with a dashing of salt. They make for a decadent bite-sized dessert or the perfect gift for friends and family.
The fudge is simple and sweet, with a rich caramel flavour and a silky smooth texture. A sprinkle of salt cuts through the sweetness and the milk chocolate makes it perfect for chocoholics. Why not spoil your loved ones with a stash of these Chocolate Caramel Fudge Bites.
Did you know making fudge at home is quite easy? And so rewarding! This caramel fudge is really delicious but it is also quite rich so whenever I make it, I am sure to cut the pieces quite small. You’ll end up getting at least 40-50 pieces out of just one batch. Plenty for you and plenty to share!
One of the best ideas I’ve ever had was covering this fudge in milk chocolate which just takes it to the next level. You could also use dark chocolate if you prefer! I promise these Chocolate Caramel Fudge bites are like little pieces of caramel heaven.
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Let's Bake
Chocolate Caramel Fudge Bites
Creamy and soft homemade caramel fudge coated in milk chocolate with a dashing of salt.
Ingredients
- 60 grams (1/4 cup) unsalted butter
- 240 ml (1 cup) sweetened condensed milk
- 80 ml (1/3 cup) golden syrup
- 90 grams (1/2 cup) brown sugar
- 150 grams (1 cup) good quality white chocolate, chopped
- 350 grams (2 and 1/3 cup ) good quality milk chocolate
- Salt
Instructions
- Grease an 8 inch square baking tin and line with baking or parchment paper. Place a medium saucepan on a low heat and slowly melt the butter. Once melted, add in the condensed milk, golden syrup and sugar. Stir until combined and the sugar is dissolved. Add a pinch of salt.
- Turn up the heat to medium and continue to stir until the mixture is simmering and starting to thicken. This may take a while, 5-6 minutes or so. Remove the caramel mixture from the heat and stir in all the pieces of white chocolate until melted.
- Pour the fudge into the prepared tray. Smooth the top and then sprinkle salt over the top. Place in the fridge for 3-4 hours to set or overnight. Line a cookie tray with baking paper and then chop the fudge into small, bite-sized pieces. Pop them onto the tray and add them to the freezer while you melt the milk chocolate.
- I like to use the stove top method so the chocolate stays warm. Place a small saucepan on medium heat with about 5cm or 2 inches of water in the bottom. Pop the chocolate into a small heatproof bowl and place the bowl on top of the saucepan, ensuring the bottom of the bowl will not touch the water below. Gently stir as the steam slowly melts the chocolate and it becomes silky and smooth.
- Once the chocolate has completely melted, remove the saucepan from the heat but keep the bowl on top. Grab the fudge from the freezer and one at a time, pop them into the chocolate. Swirl each one around until it is fully coated and then lift it out with a fork and place it back onto the tray. Before the chocolate fully sets, add a sprinkling of salt on top. Continue until you have done all the fudge and then place them back into the fridge to fully set for another 20 minutes.
Judith Everington says
This is the best ever fudge. I have to keep making it ….or hide it !!
Everyone loves it. Very easy to make , no thermometer needed.
Adding a little salt helps to balance the sweetness.
I find that using Carnation caramel
condesed milk is better than plain..Also I use soft brown sugar.
If time is limited the fudge can be eaten without the chocolate it’s
still gorgeous. Often I just pour the melted chocolate on top.
Thank you for a wonderful recipe.
Jessica Holmes says
That sounds wonderful Judith! So pleased you enjoy this one.
Diana says
Thankyou, I made these and they worked out beautifully. I used plant based condensed milk and allergy free chocolate as my grandson is allergic. And he just loves them. Great recipe. Thankyou and Merry Xmas xxx
Jessica Holmes says
I’m so happy to hear that Diana! Merry Christmas to you and your family!
Ish says
Hi, this looks great. I’ve been asked to make a chocolate cake with really soft fudge chunks inside. Thinking of doing soft caramel centres. Do you think this would work?
Jessica Holmes says
Hi, interesting idea! It depends how you plan on incorporating them. Do you mean baking them in the cake or just folding into the frosting?
Roberta says
What is golden syrup. Don’t recall ever seeing Golden syrup. Thanks
Jessica Holmes says
Hi Roberta, golden syrup is a thick toffee-like syrup made from inverted sugar. It has a lighter flavour than treacle and is often used in baking recipes here in Australia (and in the UK).
Dee Williamson says
I live in California and can’t find Golden syrup. Since Honey has the same consistency as Golden syrup, could I use it instead ? ? Dee Williamson
Jessica Holmes says
Hi Dee! Thanks for your comment. You can actually leave out the golden syrup entirely if you like. It adds extra caramel flavour but leaving it out won’t effect the texture or end result of this recipe. In fact, I have a similar recipe for Caramel Truffles that has the same ingredients without the golden syrup and I can promise they are still delicious!
Vanessa says
Hice esta receta y me quedaron muy buenas! Se las recomiendo
Muchas gracias por compartir tus recetas
Jessica Holmes says
So glad you enjoyed them Vanessa!
Josh says
Delicious!
Malinda says
So ridiculously delicious looking!!!
Jessica Holmes says
Thanks Malinda!
Beeta says
These look so delicious, Jess! I love that you did a milk chocolate coating. I’m usually a dark chocolate person, but when it comes to chocolate covered caramel, milk chocolate is just a classic!
Jessica Holmes says
I totally agree! I usually cover my truffles and candies in dark chocolate but went milk this time and I am so glad i did! 😉