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.

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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, 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?

Butter Pecan Fudge

Mint Chocolate Oreo Fudge

Red Velvet Fudge Recipe

Brown Butter Fudge

5 from 3 votes
Salted Caramel Fudge
Prep Time
10 mins
Cool
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 Rettke-iambaker.net
Ingredients
  • 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)
Instructions
  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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Comments

  • Carol says:

    This looks so delicious! Can’t beat salted caramel!

    One question-what caramel bits ? Are they the individual wrapped caramel candies?

    Thanks for all your great recipes!

    Carol

    • Amanda Rettke says:

      Yes! They are sold in the baking aisle, right next to chocolate morsels. You can always use pre-wrapped caramels, just make sure it is the same amount. 🙂

  • Gayle Isenhower says:

    Can’t wait to try it! Sounds great!!💖💕

  • BobbieJo says:

    Looks wonderful! Can the sugar be substituted with stevia?

    • Amanda Rettke says:

      I haven’t tried that so can’t say for certain!

  • Carol says:

    Thanks! Will check it out. I am in Canada and am not sure we have those, but I know we have caramels! Yum.

  • Michelle says:

    Can we use regular size caramels and chop them up? Or will they not work at all?

    • Amanda Rettke says:

      You can, but it will take a bit of time! But yes, the wrapped caramels will work as well. Just make sure it gets to 234° so they melt properly. 🙂

  • Eileen Day says:

    It looks delicious
    My problem is I can stop eating.thank you for your receips. My Dad was a baker.

  • Michael Woolford says:

    That fudge looks good I like it very much.

  • Smitha says:

    I love these…but,don’t get caramel bits in the place I live…wat do I do?so badly want to try this yum recipe

    • Amanda Rettke says:

      You can use caramels, just unwrap and make sure you have the same ounces. 🙂

  • Dharani Priya says:

    Hi Amanda, I love all your recipes that you post on Facebook. I became big fan of yours, After seeing the videos of all the baking of cake recipes on Facebook and I’m following you too on Facebook. Thanks for posting such a delicious recipes.

    • Amanda Rettke says:

      Thank you Dharani!

  • Anita says:

    I don’t know where or what are a Carmel bits? Have never seen them.

    • Amanda Rettke says:

      They are mini caramel bits that easily incorporate into baking. No need to unwrap caramels! They are usually in the baking aisle.

  • Michael Pekarek says:

    OMG, thank you so much for this recipe. This is my new (go to) fudge recipe. It used to be peanut butter and chocolate fudge my family and friends asked for now they want both peanut butter and chocolate plus the new Salted Caramel fudge. Who am I to turn them down when I want them also!

    • Amanda Rettke says:

      So glad you liked it!

  • Aruna Simons says:

    Substitute for evaporated milk

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