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:
- Caramel Mud Cake
- Salted Caramel Fudge Truffles
- Caramel Cupcakes
- Caramel Stuffed Chocolate Chip Cookies
- Salted Caramel Candy
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Salted Caramel Fudge
- Prep Time: 120 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 10 minutes
- Yield: Serves 40 small pieces
- Category: Dessert
- Cuisine: Australian
Description
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 baking tin 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 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
- Serving Size: 1 piece
- Calories: 93
Keywords: Caramel fudge, salted caramel fudge
Hi there. Do you have a plain/vanilla flavoured fudge recipe? Or a peanut butter recipe?
Hi, I don’t I’m sorry! The closest is probably my White Chocolate Fudge but I’ll add those ideas to my recipe list!
The reason I wouldn’t risk making this again is because this is too good and I can’t stop myself with two pieces.
Love it!
★★★★★
And I love hearing that! So glad you like it!
This is amazing! Possibly the best thing I’ve ever eaten.
Thank you.
★★★★★
Aw so glad you enjoyed it Sarah!
I made this fudge yesterday and it’s the best fudge ever! Literally melts in my mouth. My question is, could you use this same recipe as a base and make different flavours like chocolate fudge? Or would the base ingredients differ?
I’m so happy to hear that Clare! I haven’t tried it with regular chocolate but I think it could work quite nicely!
How long is this supposed to last? I have kept it in the fridge since I made it, but a couple of days later it started forming white patches, and more appeared each day. I’m not sure what this is or if it’s safe to eat?
Hi Clare, the fudge usually lasts 3-5 days in the fridge. I can’t really comment on your fudge specifically, but it sounds like you might possibly have something that’s known as chocolate bloom.
I want to make this tomorrow. How do you know when it’s boiled enough before adding white chiocolate? I’m not good with soft ball stage at all, When should I take it off the heat to add white chocolate?
Hi Tracy, that’s a great question. I look for a few visual cues – you’ll notice the mixture thickens slightly and also turns golden in colour. You are basically letting it slowly come to the boil – sometimes I find it’s helpful to set a time for 5 minutes so I don’t get tempted to take it off the heat early. Hope that helps!
Hey Jess. I made this fudge once befure and it came out perfectly. When I made it the second time however I mistakenly added the white chocolate to the mixture on the stove befure taking it off the stove. Will this effect the outcome of my fudge?
Hi Clarice, so glad you enjoyed it. It depends when you added the white chocolate – if it was just add the end and you kept it on the stove until it melted, that should be fine!
I was just wondering, do you know if there is any golden syrup is Texas?
★★★★★
Hi Wendy, I don’t know I’m sorry!
This recipe looks amazingly simple and yummy! The last fudge recipe I tried, I had to heat it up to over 100 deg celsius which almost cracked my thermometer! Am definitely going to try this soon!
Oh dear! I hope you have better luck with this recipe Judy!
Hey there, this recipe tastes great but I had problem with the texture . When I stirred in the white chocolate the mixture split so I gave it quick intense stir to recombine it but then when I poured it into the pan and went to smooth it out it split again, it was acting like white chocolate acts when u add food dye, wondering how this can be avoided
★★★★
Hi Will, glad you liked it! White chocolate can split quite easily if it comes into contact with any other liquid – for example, a drop of water. Or perhaps it wasn’t necessarily the white chocolate but that your fudge hadn’t had enough time on the stove for the butter, sugar and milk to fully incorporate. It’s a bit hard to know without being in the kitchen with you! But thank you for trying one of my recipes.
Hi Jess
I just wondered what brown sugar you used for this? Will soft brown sugar work?
Thanks so much
Sam x
Hi Sam, I just use regular brown sugar (sort of only have one main brown sugar in Aus) but soft brown sugar should be fine!
Super easy to make and soooo yummy!!!!
★★★★★
Yaaay!! So glad you enjoyed it Lorrissa!
Hi, just wondering how long the fudge can be kept in the fridge for? Thanks
Hi Bella, it’ll keep for 5 days in the fridge.
I made these with my 8 year old son, super easy & yum!
★★★★★
So glad you enjoyed them Liz!
Can we use normal granulated sugar instead of brown sugar??
Hi Samira, I recommend using brown sugar if you can. It has molasses in it so aids in creating the caramel flavour.
These were amazing and a huge hit!
★★★★★
Love that! Thanks Emma ☺️
Just whipped up a batch of this fudge. Very easy to make and turned out awesome. So much easier than my old standby that I had to use a candy thermometer for and boil until it reached a certain temperature and then beat by hand for 5 minutes-tasty but exhausting. And just FYI, I was able to find Golden Syrup at Cost Plus World Market here in the Seattle area. Thanks for the recipe and Happy Holidays!!
★★★★★
Amazing!! Thank you for the lovely review Jen. Merry Christmas! ❤️
Hi Jess, my fudge was still really gooey after being in the fridge all day, making it really tricky to cut and separate. I even tried leaving it in the freezer which helped a little bit. What did i do wrong?
Hi Kim, oh I’m sorry to hear that! Did you make any substitutes to the ingredients? If not, you must not have heated the fudge up to a high enough temperature. If you would like to troubleshoot with me, feel free to email me – jessica@sweetestmenu.com
Hi , what a great recipe, what i wanted to ask is do you let the fudge cool to room temperature then put it on the fridge?
Thanks
Hi Kate, I let it cool for 20 minutes or so, until I can touch the bottom of the pan and it’s not hot (but it’s ok if the pan is still a little warm) and then put it in the fridge.
This fudge was delicious!
★★★★★
Glad you liked it Josh!
Maple syrup might be tasty!
Would the fudge set up using Karo syrup in place of Golden syrup?
You could use that but it still sets without the golden syrup! The heating of the mixture is what will help it set ☺️
Dark karo syrup will probably taste good in it though