Buttery Salted Caramel Fudge made with just five ingredients. This easy caramel fudge recipe is the perfect bite-sized treat for Christmas or holiday gift-giving.

Caramel fudge for the win 💕
If you’re looking for the ultimate Christmas or holiday treat to give to family and friends, this easy, buttery, Caramel Fudge is FOR YOU. Made with white chocolate and brown sugar, it’s deliciously rich and chewy.
Sprinkled with sea salt, it’s a salted caramel dream.
You’d never believe that only a few ingredients could make something so delicious. This is my go-to Caramel Fudge recipe that I make every year, especially around the holidays. It’s so easy to throw together and everyone always loves it.
I’m obsessed with all things caramel. If you are too, you will adore this homemade fudge. Combining sweetened condensed milk, brown sugar, butter and white chocolate, it’s rich and sweet – in the best kind of way.
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TIPS FOR MAKING PERFECT CARAMEL FUDGE
- You don’t need an electric mixer for this recipe. Just a saucepan and a stove will do.
- Make sure you use good quality white chocolate for the best tasting fudge.
- Start by melting together your butter, brown sugar, sweetened condensed milk and golden syrup.
- Golden syrup is a sweet sugar treacle often used in baking in Australia. If you don’t have golden syrup or can’t find it, just leave it out. The Caramel Fudge will still be delicious.
- Once the mixture is smooth and combined, let it almost come to the boil. The mixture will thicken and coat the back of a spoon – but make sure you are mixing constantly so the caramel doesn’t stick to the pan.
- Once the mixture thickens, you can remove it from the heat, and stir in the white chocolate. Pour mixture into a square cake pan that’s been lined with baking or parchment paper. Sprinkle the top with sea salt.
- Place fudge in the fridge to set for at least 3-4 hours, or even overnight if you can. Then slice into small squares. It’s best to store Caramel Fudge in the fridge.
MORE CARAMEL TREATS TO TRY:
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Let’s Bake
Salted Caramel Fudge
Buttery six ingredient Salted Caramel Fudge
Ingredients
- 240 ml (1 cup) sweetened condensed milk
- 180 grams (1 cup) brown sugar
- 115 grams (1/2 cup or 1 stick) unsalted butter, roughly chopped
- 2 tablespoons golden syrup*
- 200 grams (1 and 1/3 cup) good quality white chocolate, broken into pieces
- Sea salt
Instructions
- Grease an 8-inch square pan and line with baking or parchment paper.
- In a medium saucepan, add sweetened condensed milk, brown sugar, butter and golden syrup. Place on low heat and stir together until combined and the sugar is dissolved.
- Turn up the heat to medium and continue to stir until the mixture is simmering and starts to thicken. This may take a while, 5-6 minutes or so. Remove the caramel mixture from the heat and stir in all the white chocolate.
- Pour the fudge into the prepared tin. Smooth the top and sprinkle salt all over the top. Place in the fridge for 3-4 hours to set or even better, overnight. Cut into thick squares to serve. Store fudge in the fridge.
Notes
*Golden syrup: Golden syrup is a sugar syrup or light treacle. It adds extra flavour and helps the fudge set. I know it can be hard to find in some countries, so if you don’t have it, you can leave it out. I’ve made the fudge without golden syrup and it’s still delicious.
Elsie says
I can’t stop making this recipe because I can’t stop eating this recipe! So yummmmmmmmmmmmy! So easy! Fail proof! Thanks! 💕
Jessica Holmes says
Yay! So glad you love this one Elsie!
Mick Cullen says
Very easy to make, added tablespoon of molasses and 5 teaspoons of homemade chili sauce (WOW !!)
Jessica Holmes says
Wow! Sounds wild!
Marilyn says
Could I use light corn syrup instead of the golden syrup? Or aren’t they at all similar? Thanks
Jessica Holmes says
They’re not the same but that would be fine!
Karen says
We tried several salted caramel recipes and this one by far was the absolute best!
Jessica Holmes says
That’s wonderful to hear Karen!
Cathy Rogers says
Made it; it did not set. I threw the whole pan away. Very disappointed. Followed the directions explicitly.
Jessica Holmes says
Hi Cathy, oh no I’m sorry to hear that! If you didn’t make any changes to the recipe, the only reason it wouldn’t have set is because it didn’t get hot enough. Typically, a fudge like this needs to reach ‘soft ball stage’ (112 C / 234 F which you can double check using a candy thermometer) which can be noted by the change in colour and thickness.
Jody says
Super easy super fast and freaking delicious!!!!
I tried making it before deciding whether to make them as Christmas treats!!! Love love love
Jessica Holmes says
Yay! So glad you love it Jody!
Ari :) says
i’ve made this twice for my mum, comes out great every time & so easy to make! thank you!
Jessica Holmes says
Yay! That makes me so happy Ari!
Andrew says
My butter also split and the chocolate seized when added but I’ll see how it turns out!
Jessica Holmes says
Hi Andrew, sorry to hear that! Most often seizing is a temperature issue (perhaps too hot?), but how did it end up?
Michaela says
Hi, I tried this recipe, but the butter separated from everything as soon as i started mixing in the chocolate.. any idea what I did wrong?
Tastes amazing though.
Thank you.
Jessica Holmes says
Hi Michaela, sorry to hear that! My guess is that your fudge may have gotten too hot causing the butter to split or separate. Maybe be wary of the temperature and then add the chocolate very slowly next time?
Zo says
Next time it splits add little bit of boiling water and miz rapid.
Kellie says
Beautiful! Cooked the first round of sugars until 115 degrees which I saw elsewhere was a key. Then stirred in Caramilk cut up in quarters per square. Worked so well. First time trying to make fudge. Thanks!!
Jessica Holmes says
That’s wonderful to hear Kellie! Thank you for your feedback.
Dafne says
This recipe is the best! Made this as a Christmas treat and friends are making it too now.
Jessica Holmes says
That’s wonderful to hear Dafne!
Denise says
How long does it keep in the fridge? Can I make a week ahead of Xmas?
Jessica Holmes says
Hi Denise, yes! The fudge will keep well covered in an airtight container in the fridge for one week. Or you can freeze it.
suzanne says
Hwllo me and my Daughter want to make fudge as wedding favours at my wedding would it keep ok out of thr fridge in packaging or not?
Jessica Holmes says
Hi Suzanne, this one really needs to stay in the fridge unfortunately.
Gemma says
Hi, struggling to find plain brown sugar. Would anyone be able to advise if I could use light brown soft sugar instead? Thanks
Jessica Holmes says
Hi Gemma, that should be fine this recipe!
Kate says
Gorgeous, made it lots of times now, someone mentioned large cans of condensed milk. You can freeze half of the milk in a plastic container. I do this often when making coconut pyramids. Kate
Jessica Holmes says
I’m so glad you love it Kate! And thanks so much for the tip.