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.
Ann says
Can I use regular corn syrup instead?
Jessica Holmes says
Yes that should be fine Ann!
Sue says
Made this fudge and found it easy and was delicious. I want to make some for Christmas gifts, how far ahead can I make it if I kept in airtight container in the fridge please.
Jessica Holmes says
So glad you enjoyed it Sue! You could store the fudge for 5-7 days in the fridge.
Emily says
How long will this last once made please?
Jessica Holmes says
Hi Emily, it’ll keep well in the fridge for 5-7 days – but mine never lasts that long!
Elizabeth says
Can I substitute light corn syrup for the golden?
Jessica Holmes says
Hi Elizabeth, I haven’t tried but I think it would be ok!
Kit says
This was quite a treat and the recipe was perfect!!
Jessica Holmes says
So happy to hear that Kit!
Debbie says
Sounds wonderful and my Grandsons love caramel. Will definitely be a Christmas treat
Jessica Holmes says
Yay! Hope you love it Debbie!
Katie says
Oh my GOODNESS
First time making fudge and they turned out amazing!!!! Best recipe, easy to follow, minimal cleaning up
And amazing results!!
Not that these are going to last long because they are irresistible, but if they don’t get eaten in one day how long would you say they last?
Jessica Holmes says
So happy to hear that Katie! And the fudge will keep for a week in the fridge – but mine never lasts that long either 😂
Carol says
This is a top tasting fudge, many
thanks
Jessica Holmes says
So glad you enjoyed it Carol!
A.kaur says
First time making fudge so happy with the results tastes nice though need some input on 3 things as it could have been better
1) there is a little sugar grit in the fudge. nothing too bad just distracting what did i do wrong ?
2) what is the temperature at which fudge is done as that will help to decide when to take off the heat as you know sugar goes from fudge to crunch easy ?
3) mine has a taste of condensed milk in it is that normal ?
Jessica Holmes says
Hi, glad you enjoyed the fudge! If your fudgy still had sugar granules in it, it may simply mean your sugar didn’t have time to dissolve completely on the stove. I don’t have an exact temperature as this recipe is designed to be a simple stir recipe, so just look for visual cues like the mixture noticeably thickening. And the fudge should taste like caramel mostly.
M says
Hi, Can I use white compound chocolate for this?
Jessica Holmes says
Hi, I haven’t tested the recipe with compound chocolate so I can’t say.
Josh says
Hi I have just made this fudge came out perfect going t will def make again and o experiment with different flavours
Jessica Holmes says
So happy to hear that Josh!
Theshel Govender says
Hi there. Do you have a plain/vanilla flavoured fudge recipe? Or a peanut butter recipe?
Jessica Holmes says
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!
Koushika says
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!
Jessica Holmes says
And I love hearing that! So glad you like it!
Sarah says
This is amazing! Possibly the best thing I’ve ever eaten.
Thank you.
Jessica Holmes says
Aw so glad you enjoyed it Sarah!
Clare says
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?
Jessica Holmes says
I’m so happy to hear that Clare! I haven’t tried it with regular chocolate but I think it could work quite nicely!
Clare says
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?
Jessica Holmes says
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.