Caramel Fudge
Indulge in the creamy decadence of this homemade caramel fudge, a simple yet irresistible treat made with just six main ingredients! Featuring sweetened condensed milk, light brown sugar, and golden syrup for a rich caramel base, this fudge is elevated with melted white chocolate and a touch of vanilla for an ultra-smooth texture. A sprinkle of sea salt delivers the perfect balance for those who love a salted caramel twist. With only 15 minutes of prep and no need for a candy thermometer, this recipe is foolproof for beginners and a guaranteed crowd-pleaser for any dessert table. Serve these melt-in-your-mouth squares at your next gathering or gift them to friends during the holidays. Whether you're a seasoned baker or a first-time sweet maker, this silky caramel fudge recipe is a must-try!
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Recipe Information
Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 0.5 cups unsalted butter
- 1 cup light brown sugar
- 0.25 cups golden syrup or light corn syrup
- 0.75 cups white chocolate chips
- 1 teaspoon vanilla extract
- 0.5 teaspoons sea salt (optional, for topping)
Instructions
Line an 8-inch square pan with parchment paper, leaving some overhang for easy removal later.
In a medium, heavy-bottomed saucepan, combine the sweetened condensed milk, unsalted butter, light brown sugar, and golden syrup over medium heat.
Stir continuously for 5-7 minutes until the butter has melted and the mixture is smooth and uniform.
Increase the heat slightly and bring the mixture to a gentle simmer. Continue stirring constantly for about 10-12 minutes, or until the mixture thickens slightly and turns a deeper caramel color.
Remove the saucepan from the heat and stir in the white chocolate chips and vanilla extract until fully melted and combined. The mixture should be smooth and glossy.
Pour the caramel fudge mixture into the prepared pan, using a spatula to spread it evenly.
If desired, sprinkle sea salt evenly over the surface of the fudge for a salted caramel version.
Allow the fudge to cool at room temperature for about 1 hour, then transfer the pan to the refrigerator and chill for 2-3 hours, or until the fudge is firm and set.
Once set, use the parchment overhang to lift the fudge out of the pan onto a cutting board.
Cut the fudge into 16 squares or your desired size. Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 35.5 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 125 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
