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    Salted Caramel Fudge

    19/09/2014 by thebakingexplorer 11 Comments

    Jump to Recipe Print Recipe

    Salted caramel is all the rage right now and this Salted Caramel Fudge is sweet, salty, melt in the mouth, and absoutely delicious! I don't think salted caramel will ever lose it's popularity to be honest, that mix of salty and sweet is always going to be so tasty. I like this Salted Caramel Fudge in particular because fudge is very sweet, but the salt balances it out perfectly. Fudge is great for giving as a gift too, I have given it out at Christmas and for Valentine's Day before. You get at least three decent sized gifts out of this batch, depending on how much you want to give away!

    Salted Caramel Fudge

    How to make Salted Caramel Fudge

    In a large heavy bottomed pan, put condensed milk, semi skimmed milk, butter, granulated sugar, and golden caster sugar. Heat it on low until all the sugar dissolves.

    Once the sugar is completely dissolved, turn up the heat and let the mixture boil for 10 minutes. Keep stirring it during this time. Then remove from the heat and beat the mixture until it starts to set. Pour it into a prepared pan lined with greaseproof paper. Then sprinkle sea salt over the top and put aside to set.

    Salted Caramel Fudge

    Recommended equipment & ingredients*

    • 8" Square tin
    • Mixing bowls
    • Kitchen scales
    • Cooling rack

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Salted Caramel Fudge

    Tips for making the Salted Caramel Fudge:

    • You can also use demerara sugar if you can't get hold of golden caster sugar.
    • I've used both whole milk and semi skimmed milk to make this fudge and both work great!
    • Make sure to use a very large pan when making the fudge as it bubbles up a lot in the pan while it boils. I also find it can get quite hot and I often wear an oven glove on my stirring hand to keep it cooler!
    Salted Caramel Fudge

    More Salted Caramel recipes...

    • Salted Caramel Cheesecake (No Bake)
    • Salted Caramel Egg Brownies
      Salted Caramel Egg Brownies
    • Salted Caramel Cupcakes
      Salted Caramel Cupcakes
    • Salted Caramel Cake
      Salted Caramel Cake
    • Salted Caramel Chocolate Tart
      Salted Caramel Chocolate Tart
    • Salted Caramel Rocky Road
      Salted Caramel Rocky Road
    Salted Caramel Fudge

    Salted Caramel Fudge

    Delicious fudge in a favourite flavour
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Fudge
    Prep Time: 30 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 36
    Author: thebakingexplorer

    Ingredients

    • 397 g Condensed Milk (1 can)
    • 150 ml Semi skimmed milk or whole milk
    • 115 g Butter
    • 300 g Granulated sugar
    • 150 g Golden caster sugar or demerara sugar
    • 1-2 tsp Coarse sea salt to taste
    Metric - US Customary

    Instructions

    • Line a 8" square tin with baking paper, I like to grease the tin with some butter first to help the baking paper stick to it
    • In a large heavy bottomed pan heat the condensed milk, semi skimmed milk, butter, granulated sugar, and golden caster sugar on a low heat until all the sugar is dissolved and the mixture is smooth
    • Then turn up the heat and let the fudge boil for 10 minutes. Keep stirring during this time
    • Take off the heat and beat the fudge until it starts to set, then pour into the tin
    • Sprinkle your desired amount of sea salt over the top of the fudge
    • Leave the fudge for several hours or overnight to set, you can set it in the fridge quicker, then cut up into pieces to serve
    • Store in an airtight container in the fridge for up to 3 weeks
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 109kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 104mg | Potassium: 48mg | Sugar: 19g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

    If you like this, check out more of my Fudge recipes!

    Recipe adapted from Honest Cooking.

    « Swedish Princess Cake
    Salted Caramel & Pecan Baklava »

    Reader Interactions

    Comments

    1. Kate Glutenfreealchemist

      September 20, 2014 at 9:37 pm

      Salted caramel sounds amazing. Looks creamy and delicious and would definitely make a great gift (if I could bare to let any go)!

      Reply
      • Kat BakingExplorer

        September 28, 2014 at 3:18 pm

        The trouble I have is getting it past my fudge monster boyfriend!

        Reply
    2. Kim

      October 16, 2014 at 8:49 pm

      5 stars
      Mmm fudge, funnily enough I was thinking about fudge on the way to work this morning and debating how long before Christmas you could make it as gifts and it'd still be OK. I guess the problem is not eating it rather than whether it would go off! This looks great, I love how you can see the flecks of salt!

      Reply
    3. Stuart Vettese

      November 26, 2016 at 2:20 pm

      It kinda looks like Scottish Tablet, but I bet it tastes so different!

      Reply
    4. Jay Cluitt

      April 15, 2020 at 10:54 am

      5 stars
      Delicious! Especially on top of the Salted Caramel cupcakes!

      Reply
      • thebakingexplorer

        April 16, 2020 at 12:10 pm

        Thanks so much Jay!

        Reply
    5. Jade

      June 16, 2021 at 8:56 pm

      Hello! Number 4 in instructions.. what do you mean by beat the fudge until it begins to set please?

      Reply
      • craig gowdy

        July 27, 2021 at 2:39 pm

        That’s exactly equate I wanted to know - twice making it now and not sure if this is the stage I’m messing up as mix won’t really set - if I take out fridge it just goes goeuy—- aargh

        Reply
        • thebakingexplorer

          July 27, 2021 at 8:43 pm

          Hi Craig, if it's not setting the main reason is because the fudge hasn't been boiled at a hot enough temperature and for long enough. The ideal temperature is 115C which it should reach after 10 minutes of boiling it. I hope that helps 🙂

          Reply
      • thebakingexplorer

        July 27, 2021 at 8:39 pm

        Hi Jade, sorry I missed your comment until now, it means until the fudge starts to thicken and it'll get harder to stir as it will start setting. I hope this helps!

        Reply
      • Lynne

        December 11, 2023 at 7:25 pm

        5 stars
        remove the pan from the heat. I put the pan in the sink with a small amount of cold water in the sink as the pan is very hot. beat the mixture until it is very thick and stiff. no need to put it in the fridge, put it out of sight!!!!!!! should work a treat!!!!!!

        Reply

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