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!
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.
Recommended equipment & ingredients*
*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!
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!
More Salted Caramel recipes...
- 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
- 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
If you like this, check out more of my Fudge recipes!
Recipe adapted from Honest Cooking.
Salted caramel sounds amazing. Looks creamy and delicious and would definitely make a great gift (if I could bare to let any go)!
The trouble I have is getting it past my fudge monster boyfriend!
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!
It kinda looks like Scottish Tablet, but I bet it tastes so different!
Delicious! Especially on top of the Salted Caramel cupcakes!
Thanks so much Jay!
Hello! Number 4 in instructions.. what do you mean by beat the fudge until it begins to set please?
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
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 🙂
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!