Caramel Fudge

4.88 from 8 votes

Caramel Fudge recipe makes the creamiest, melt-in-your-mouth homemade candy in 10 minutes. It is so easy to prepare a big batch of fudge and slice it into perfectly sweet and salty individual pieces.

Prep Time10

Cook Time15

Rest and Chill Time2 30

Total Time2 55

Course: Dessert

Cuisine: American

Servings:

Calories: 75kcal

Author: Jennifer Fishkind

Ingredients

14 ounce can of sweetened condensed milk
1¼ cups dark brown sugar tightly packed
½ cup salted sweet cream butter
3 tablespoons light corn syrup
1½ cups good quality white baking chips I used Ghirardelli
1-2 teaspoons coarse sea salt

Instructions

Line an 8x8 baking dish with parchment paper. Be sure to leave 2 sides with an overhang or “sling” to help remove the fudge from the baking dish.
Add the sweetened condensed milk, brown sugar, butter, and corn syrup to a 2 to 3-quart heavy-bottomed saucepan over medium-low heat, stirring constantly. Allow the mixture to simmer for 8-10 minutes or until the mixture reaches 240°F on a candy thermometer.
Remove from the heat and allow the mixture to cool for 2-3 minutes.
Stir in the white baking chips. Continue stirring until the white chips are completely melted and are a uniform color with no streaks. Pour the fudge into the prepared baking dish. Allow the fudge to sit for 20 minutes before sprinkling it with the coarse sea salt. Cover and chill in the refrigerator for at least 2 hours.
Once the fudge is set, remove the fudge from the baking dish. Using a large sharp knife, cut the fudge 8 slices x 8 slices, giving you 64 pieces. Keep the fudge in the refrigerator until ready to serve.

Notes

Storage:

To Store: Store any leftover fudge in an airtight container in the refrigerator for up to 2 weeks.
To Freeze: You can freeze the fudge for up to 2 months if wrapped in waxed paper and then in a gallon-size ziplock bag.

Tips:

Be sure that you add sweetened condensed milk and not evaporated milk. The fudge will not thicken up with evaporated milk.
I like to line my pan with parchment paper so I can lift out the fudge and cut it on a cutting board instead of in the pan.
To cut your fudge, it’s best to use a large chef knife. You can warm the knife by running it under warm water, then dry it off with a towel before slicing.

Nutrition