Salted Caramel Fudge

filed under: Candy · Dessert on December 4, 2019

Salted Caramel Fudge is an easy to make, sweet and salty fudge that will be an added bonus to traditional fudge recipes. If you love a variety of fudge, try my Original Fantasy Fudge Recipe and White Chocolate Cranberry Fudge.


Salted Caramel Fudge

Salted Caramel Fudge is the perfect combination of salty and sweet! This merger brings life to your taste buds for sure! Sometimes I crave salt and sometimes I crave sweet…luckily, there is salted caramel! Salted caramel is all the rage, found on so many treats like my Salted Caramel Brownie Marshmallow Hi-Hat Cookies, so making a Salted Caramel Fudge makes total sense!

Salted Caramel Fudge Cut into Pieces in Metal Container

How to Make Salted Caramel Fudge

  • Line a sheet pan with parchment paper. This will allow you to remove the fudge easily, in one piece when it is ready to take out of the pan. If you don’t have parchment paper, tin foil will also work. Lightly spray the parchment paper or foil with a non-stick spray.
  • In a large saucepan, mix together the sugar, butter, and evaporated milk over medium heat. Be sure to stir it until the sugar is dissolved.
  • Bring the mixture to a full boil for 5 minutes. This is where a candy thermometer comes in handy. If you have one, the temperature should read 234°F.
  • Remove from heat and stir in the caramels until they are combined. Then, beat in the salt, marshmallow fluff, and vanilla extract.
  • Spread out the fudge onto your lined sheet pan, sprinkle with more sea salt, and let it cool for at least 2 hours before cutting.

Salted Caramel Fudge being pouring into a pan

What is a Candy Thermometer?

A candy thermometer, also known as a deep-fry thermometer or sugar thermometer, is used to measure the temperature of a sugar solution. It is definitely an important tool to have when making candy. Just like using a meat thermometer is important for the perfectly cooked meat and measuring cups and spoons are important for measuring ingredients, a candy thermometer has its place in the baking world, for sure! You can find them in most grocery stores and houseware stores. When you use it, just make sure you don’t immerse the thermometer directly into boiling water or let the bulb hit the bottom of the pan. It really is a game-changer, or should I say candy-changer, for your future sugary recipes.

Pieces of salted caramel fudge cut

How do you harden Fudge?

Allowing fudge to come to room temperature will solidify it and make it easy to handle. You can also pop it into the refrigerator for a couple of hours or even the freezer for about 30 minutes. Fudge is best consumed at room temperature though, so be sure to take it out a few minutes before you want to eat it.

How do you store Fudge?

If you are planning on eating it within 2 weeks, you can store the fudge in an airtight container. I like to separate the layers with parchment or wax paper. You can also store fudge in the refrigerator for a few weeks. Again, an airtight container with separated layers is best. If you need longer storage, like months, the freezer is the best option. I like to tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag. Be sure to write the date on it!

Stacked Pieces of salted caramel fudge

Looking for More Fudge Recipes?

Maple Walnut Fudge

Peanut Butter Fudge

Chocolate Peanut Butter Fudge

Brown Butter Fudge

Butter Pecan Fudge

Mint Chocolate Oreo Fudge

Snickerdoodle Fudge

Chocolate Vanilla Marble Fudge

Cookie Dough Fudge

5 from 12 votes
Salted Caramel Fudge
Prep Time
10 mins
2 hrs
Total Time
2 hrs 10 mins

With a sweet and salty flavor, Salted Caramel Fudge will excite your taste buds!

Course: Dessert
Cuisine: American
Keyword: Salted Caramel Fudge
Servings: 32
Calories: 165 kcal
Author: Amanda
  • 3 cups (600g) granulated sugar
  • 3/4 cup (170g) butter
  • 2/3 cup (168g) evaporated milk
  • 1 bag (10 ounces) caramel bits
  • 1 jar (7 ounces) marshmallow fluff
  • 1 teaspoon vanilla extract
  • 2 teaspoons sea salt (I used a pink Himalayan salt)
  1. Line a 9x13 inch pan with parchment paper.

  2. In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk.

  3. Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.

  4. Remove from heat and stir in caramel bits, until thoroughly combined.

  5. Beat in marshmallow fluff, vanilla extract, and sea salt.

  6. Transfer to the prepared pan, sprinkling on a little more sea salt, and let cool for 2 hours before cutting.

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  • Susan says:

    Whenever I am looking for recipe. Only place I look is right here. I have been cooking and baking since the early 1970. A great cook knows that you use nothing but the best ingredient.
    I highly recommend iambaker.
    Thank you for sharing your wonderful recipes.
    Susan Stack

  • Hanni jois says:

    I like to go thru all of your menu’s. Because its look so delicious. I really like your recepie. May I get more updates thru my email so I can follow your page.. Thank you

  • Judg says:

    Thanks for sharing your recipe

  • Lori says:

    Thank you for your recipes! And your kindness to those who are not always kind to you. You seem to be a kind,caring lady.

  • Joan Lisee says:

    I can’t wait to make this

  • Kayla Doiron says:

    Are you using salted or unsalted butter?

  • Loretta Merry says:

    Came out perfect and first time to your site! So good. Can I be added to mailing list to receive all future posts.

  • Lynda says:

    Can I put a carmel liquor into this recipe?

  • Lynn Logan says:

    This came out so good but I used the 9 x 13 inch pan – it came out very thin- not like the picture.