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
Serving Size: 1 piece Calories: 93 Sugar: 12.3 g Sodium: 17.5 mg Fat: 4.6 g Carbohydrates: 12.4 g Protein: 0.9 g Cholesterol: 9.9 mg
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Morgan says
Hey I have a couple of questions I haven’t tried this recipe. But I wanna make it like a chocolate caramel fudge. Do I pour the chocolate on top of the caramel?
Jessica Holmes says
Hi Morgan, you could add a layer of melted chocolate once the fudge has set. I recommend adding a tablespoon of oil (vegetable or coconut) to the melted chocolate so it doesn’t set too hard and you can still slice the fudge easily without it cracking. Or you could dip the fudge pieces in melted chocolate.
Kathy says
I stopped making fudge because I always cooked it too long, or not long enough. This is the easiest, creamiest fudge I’ve ever made! And I will be making it over and over! Love the delicious smooth caramel taste.
Jessica Holmes says
Yaaay! Love hearing that Kathy!
Kris says
I’ve made a few fudges that have failed, even when I follow recipe exactly. This one is FAIL SAFE, and delicious! Great for teachers gifts in boxes with ribbon. And bang for your buck when you get the Cadbury choc on special. I stirred for a good 3-4mins after the choc melted so it was thick and creamy.
Jessica Holmes says
Love hearing that Kris! Thank you for your kind feedback.
Carol says
I made this fudge as part of my Christmas baking this year..it turned out perfect. Definately a keeper recipe! Thank you!
Jessica Holmes says
Yay! So happy to hear that Carol!
Melody says
Do you have to use white chocolate? Can you use vanilla instead?
Jessica Holmes says
Hi Melody, I do recommend adding the white chocolate! It’ll add to the caramel flavour and help create that creamy texture.
Claire Sproule says
This is my favourite fudge to make! So delicious, I make it for my family all the time!
Jessica Holmes says
Yay! Love that Claire!
Andy Caban says
I made the salted caramel fudge and it was so easy to make. The result tasted great, but it wasn’t anywhere near firm. It had been in the fridge for 24 hours before I tried to cut into pieces, which was less than successful. The only divergence from the recipe was that I added a small amount of rum soaked mixed fruit. Any help to make it more like your picture?
Jessica Holmes says
Hi Andy, the addition of the fruit may have effected the fudge’s texture because of the extra moisture. Otherwise, it’ll be a temperature issue, and I would suggesting keeping it on the heat for just a little longer next time. I hope that helps.
Alice says
How long does this fudge keep for once made please? 🙂
Jessica Holmes says
Hi Alice, it’ll keep well in the fridge for 5-7 days – but mine never lasts that long!
Mary says
Hi Jessica! I made this fudge and it is very delicious. However, tastes more like vanilla than caramel. Should I cook it a little longer? I had it on the burner for about 6 minutes. Thank you!
Jessica Holmes says
Hi Mary, I’m so glad you enjoyed it! Did you use brown sugar? The molasses in the brown sugar, along with the butter should create a caramel result.
Mary says
Yes. Followed recipe exactly! Maybe it’s just my taste buds!😆😆
Jessica Holmes says
Try adding an extra tablespoon of golden syrup next time, that’ll intensify the caramel flavour!
Tam says
Great and easy recipe. Only recommendation is to maybe wait for the mixture in the saucepan to cook SLIGHTLY before adding white choc so that it doesn’t spoil/overheat
Jessica Holmes says
So glad you enjoyed it Tam! And thank you for the feedback.
Janelle says
The fudge was delicious however mine turned out a little bit crumbly. Any ideas where I may have gone wrong?
Jessica Holmes says
Hi Janelle, so glad you enjoyed it! If it was crumbly, it sounds like you might have slightly over cooked it.
Nelly says
Love it!….And so does everyone else🙄👍
Jessica Holmes says
Yay!!
Millie says
My new go-to recipe for fudge! It was SOO good! Highly recommended this recipe. Simple, quick and delish!
Jessica Holmes says
So happy to hear that Millie!
Amy says
Ah they were amazing! I loved the texture and it wasn’t too too sweet as I thought it would! I put it with some cupcakes as a topping although the frosting was too sweet so it made the cupcakes too sweet. It’s delicious to eat plain though!
Jessica Holmes says
So glad you enjoyed it Amy!
Ace Cars says
can I use salted butter?
Jessica Holmes says
Yes!