Salted Caramel Fudge

Salted Caramel Fudge

Delicious fudge in a favourite flavour

Course Dessert
Cuisine British
Keyword Fudge
Servings 36
Author thebakingexplorer


  • 1 can (397g) Condensed Milk
  • 150 ml Semi skimmed milk
  • 115 g Butter
  • 300 g Granulated sugar
  • 150 g Golden caster sugar
  • Coarse Sea Salt To taste


  1. In a large heavy bottomed pan heat the condensed milk, semi skimmed milk, butter, granulated sugar, and golden caster sugar on low until all the sugar is dissolved

  2. Then turn up the heat and let the fudge boil for 10 minutes. Keep stirring during this time

  3. Take off the heat and beat the fudge until it starts to set, then pour into an 8 x 8 square tin lined with baking paper

  4. Sprinkle your desired amount of sea salt over the top of the fudge and gently press into the fudge to make sure it sticks

  5. Leave the fudge for several hours or overnight to set, then cut up into pieces to serve

  6. Store in an airtight container in a cool place for up to 2 weeks, or in the fridge for up to 3 weeks