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.
Nutrition Information
Rachel Stonehall says
This is a super easy fudge to make and it’s super delicious! It’s so good that I have had to make it for a birthday present and wedding favours!
Jessica Holmes says
How awesome is that! Love hearing that Rachel!
Charlotte says
Hi I follow the recipe exactly and then put it in the freezer overnight but it still is like a spread. Is there anything I can do to make it set now?
Jessica Holmes says
Hi Charlotte, sorry to hear that. It sounds like it wasn’t kept on the heat long enough to thicken. I’m not sure you can turn it into fudge now but it might make a delicious sauce or spread.
Marie says
I have made – or attempted to make! – many batches of fudge over the years. Jess’s recipe is by far the easiest, creamiest, most perfect fudge I have ever, ever, ever made! I took my time ensuring that the soft brown sugar was completely melted into the other ingredients with not a single crystal remaining (I HAD to try a tiny smidgen of the uncooked recipe every now and again to just make sure!).
I am totally over the moon with the fudge and will now proceed to try every version of the Sweetest Menu’s fudge recipes.
My family and I say an enormous ‘Thank You Jess’ for sharing this beautiful recipe!
Jessica Holmes says
Thank you so much for your kind review Marie! I’m so pleased you and your family loved this recipe. You’ve made my day!
Evie says
Hi, this looks amazing i will try it but can you substitute the chocolate for something else because i would’ve made it for my sister but she doesn’t eat chocolate.
Thanks
Jessica Holmes says
Hi Evie, I haven’t tried making this fudge without the chocolate. Perhaps you could try my Salted Caramel Candies instead.
Bruce says
I tried this recipe and it was great! (I left out the syrup though.). I used white chocolate chips. I wonder if I could substitute chocolate chips? What do you think? And would you recommend milk chocolate chips or semi-sweet chips?
Jessica Holmes says
Hi Bruce, so glad you enjoyed the fudge! I haven’t tried with regular chocolate myself but I do think that would work. I think it just depends on how sweet you want it, but either could be lovely.
Bruce says
I’ve now made this fudge three times – every time without the golden syrup and without the salt. First time, I used white chocolate chips (as per the recipe). I then used milk chocolate chips and the third time I used semi-sweet chocolate chips. All were delicious but the family consensus was that the semi-sweet chocolate was the best. Thanks again for a very simple – and delicious – recipe.
Jessica Holmes says
Love hearing that Bruce! Thank you for your kind review. Awesome to hear about your chocolate experiments as well.
Jayne Millichap says
Hi Jessica
This looks great, can I use caramel flavoured condensed milk? Thanks Jayne
Jessica Holmes says
Hi Jayne, I’ve never tried so I’m not sure. If you do try it, let me know how it goes.
Brandon says
I made this exactly as the recipe stated. Managed to find the Golden syrup in the organic food section at Shaw’s for my fellow Americans. It was AWESOME. Everyone loved it, and I’ve been making it for everybody for the last week…I have another batch sitting in my fridge as I’m typing this review lol. Storing it won’t seem to be a problem as it’s usually gone within a day wherever I bring it. Can’t say enough good things about this recipe, thank you!
Jessica Holmes says
So glad you loved this recipe Brandon! Thanks for the kind feedback.
hasna says
hi…..
umm i is compulsory to use white chocolate?
Jessica Holmes says
Yes!
Sarah says
Super easy and super delicious!
Jessica Holmes says
Yay! Glad you liked it Sarah!
Jen Smith says
Fantastic fudge recipe! So much easier than traditional boiling & beating recipes! Have shared it around as I’ve gifted samples! Thanks Jessica 😊🌲
Jessica Holmes says
So glad you enjoyed it Jen!
naomi gosselin says
Can I double this recipe or will that change the ratios of ingredients and affect the outcome?
Jessica Holmes says
Hi Naomi, I think it should be fine to double the recipe. I would just make sure it’s all heated through and use a larger baking pan so it’s roughly the same height to set.
Fudgefan says
What temperature do you bring the ingredients to on the stove top when heating them? I’ve read that making fudge you need to bring the temp to 116 C (soft ball stage) and then beat it as it cools. I want to make a caramel fudge but wasn’t sure whether sugar will caramelise at 116C.
Jessica Holmes says
Hi, this is not a traditional fudge recipe, so instead of going by temperature, look for for visual clues like when the fudge noticeably thickens.
Kerrie wenzel says
Really nice fudge
Jessica Holmes says
So glad you enjoyed it Kerrie!
TT says
Hello what size tin would you use to make this quantity?
Jessica Holmes says
Hi, I use an 8 inch square baking tin.
Hannah says
Do u use light or dark brown sugar or does it matter?
Jessica Holmes says
Either should be ok Hannah!
Rebecca says
Can’t wait to make these! Do you know if these will freeze well?
Jessica Holmes says
Yes it should do Rebecca, but make sure you wrap it tightly in plastic wrap (maybe do a double wrap).