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. Check out my Eggnog Fudge or Sugar Cookie Fudge for a special holiday treat!
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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 like my Salted Caramel Brownie Marshmallow Hi-Hat Cookies, so making a Salted Caramel Fudge makes total sense! I also have cookies and cream fudge, another delightful combination of flavors.
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.
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 to Store Salted Caramel 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. First, I like to tightly wrap the fudge with plastic wrap. Then I place it in an airtight container or freezer-safe plastic bag. Be sure to write the date on it!
More Fudge Recipes
Salted Caramel Fudge
Ingredients
- 3 cups (600 g) granulated sugar
- ¾ cup (1½ sticks / 170 g) unsalted butter
- ⅔ cup (168 g) 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
- Line a 9×13-inch pan with parchment paper.
- In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk.
- Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes).
- Remove from heat and stir in caramel bits, until thoroughly combined.
- Beat in marshmallow fluff, vanilla extract, and sea salt.
- Transfer to the prepared pan, sprinkling on a little more sea salt, and let cool for 2 hours before cutting.
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This is now my new favorite fudge! I used a bag of carmels that I had and cut them in half and it worked perfectly.
Wow, so, so, good! Just made this fudge! Thanks for a great recipe!
I can’t find caramel bits anywhere. Can I use something else in their place?
Hi, Marilyn! I work with iambaker and am happy to help with questions. You can use individually wrapped caramels as well. Just make sure to use the same amount and unwrap them (of course). Have a great day!
Great recipe! Looking forward to trying more of your recipes!! A couple of Quick questions… I see you posted calories, do you happen to know how many carbs? Do you have any Keto friendly recipes?
Hi, Ramona! I work with iambaker and am happy to help with questions. We post a rough estimate of calories per serving, but that is as detailed as we get regarding nutrition. We don’t currently have any Keto-specific recipes, but that is a great idea! Have a wonderful day.
Great recipes. Thank you so much!!!
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
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
Thanks for sharing your recipe
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.
I can’t wait to make this