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.
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.
Nutrition Information
Gopa Ray says
Hi, I did try this recipe, but it did not have caramelly taste. It distinctly taste like white chocolate unfortunately.
Jessica Holmes says
Hi Gopa, the brown sugar and golden syrup should add a distinct caramel flavour. Maybe try a different brown sugar or a darker one next time?
Janet says
Tried this recipe for the first time. Oh my goodness it is delicious 🤤🤤🤤. I loved my mom’s caramel fudge as a kid but this recipe is quicker, easier,less ingredients and (don’t tell my mom) better than the old fashion fudge. So happy I found this recipe 😋😋 Have a wonderful day
★★★★★
Jessica Holmes says
How awesome is that Janet! Thank you so much for the kind feedback!
Lynne says
THE best fudge I have ever made! Absolutely delicious , I’ve just made another batch today it’s so addictive.
★★★★★
Jessica Holmes says
Yay! Love hearing that Lynne!
Belinda says
Very easy to make and it was well received. Will be adding to my collection of recipes – thank you!
★★★★★
Jessica Holmes says
Brilliant! Love that!
Diane Helm says
Fabulous. I make this all the time for my grandkids
★★★★★
Jessica Holmes says
So happy to hear that Diane!
Ashlie says
I’ve made this recipe numerous times!! I love it and it’s always a hit!!
Would you say this produces more than a pound? Or about how much do you think? Thank you!!
★★★★★
Jessica Holmes says
I’m so glad you enjoyed it Ashlie! I’m sorry but I’ve actually never weighed it when I’ve made it so I’m not sure.
Nicki says
I made this for the first time and my whole family ate the whole lot super quick. I’d like to make using a whole tin of carnation milk (397g). What would the measurements be of the other ingredients please?
★★★★★
Jessica Holmes says
Hi Nicki, I’m so glad you enjoyed it! I wouldn’t recommend using evaporated milk as it isn’t typically sweetened.
Nicki says
Hi Jessica, my bad. I didn’t mean evaporated milk. I used Sweetened Condensed Milk made by Carnation. So my question would be if I am using a 397g tin of the Sweetened Condensed Milk, how much should I increase the other ingredients by?
Jessica Holmes says
Gotcha! A regular 379 gram can is pretty much 1 cup, so you can just follow the recipe as is!
Lynette Van Zyl says
I love this Fudge, I will eat everything up.
Thanks for sharing the amazing recipe.
★★★★★
Jessica Holmes says
You are so welcome Lynette!
Dawn Hall says
So cool I’m going to make them soon
Kara says
Incredibly SCRUMPTIOUS fudge on my first try! I ended up doubling the recipe because where I live, the cans of sweetened condensed milk come in 14oz, and I knew I wouldn’t be able to use up the rest in time. Although I was nervous since the milk was a few oz short, plus I had to use maple syrup instead of Coleen cane syrup, they turned out absolutely perfect! Thanks so much for the recipe! 🙂
★★★★★
Jessica Holmes says
Hooray! I’m so glad to hear that Kara!
Alex says
We love this fudge so much! Thank you for sharing it with all of us. Can you tell me if it is possible to make into a 9×13? I have a large request and was wondering if I could just double the recipe or something instead of doing it twice. Thank you!
★★★★★
Jessica Holmes says
Hi Alex, so glad you love it! You could double the recipe, you’d just want to make sure you still heat it well despite having more batter to mix.
L Bow says
Made the recipe for the salted caramel fudge. Tastiest hood – however- when I went to cut into pieces the top seems done but it’s very soft underneath. Needless to say my squares are not square! Where did I go wrong. ? With the sweetest condensed milk I used whole can which is a little more than the 250 ml but that’s the only difference.
Jessica Holmes says
Hi, if the fudge didn’t set and you didn’t make any changes to the recipe, it’s likely that the fudge wasn’t heated to a higher enough temperature. You should see it noticeably thicken – hopefully the video can give you a visual cue.
Jayne says
This fudge is A-MAZ-ING, seriously, it is so so good. This was my first attempt at making fudge and I already have to make another batch. Easy for a novice like me and very delicious, thank you.
★★★★★
Jessica Holmes says
You are so welcome Jayne! So glad you loved it.
Cherrie says
Can I use maple syrup instead of golden syrup?
Jessica Holmes says
Yes!
Rk says
I love the recipe and will be willing to try it soon.
Also, I absolutely love how your website and recipes are simple, and sleek, and how everything is labeled accordingly. This makes following the recipe a 100 times easier
Jessica Holmes says
Thank you so much!