Easy Salted Caramel Fudge

Easy Salted Caramel Fudge is the kind of recipe that instantly feels comforting, indulgent, and effortless all at once. From the very first bite, it delivers a smooth, creamy texture with rich caramel flavor and just enough salt to keep every square balanced. Because this fudge comes together on the stovetop in minutes, it’s perfect for busy days, last-minute gatherings, or simple sweet cravings.

Moreover, unlike traditional candy recipes, this version skips thermometers and complicated steps. Instead, it relies on gentle heat and high-quality ingredients for consistently beautiful results. As a result, even beginner cooks can feel confident making it.

Interestingly, fudge became popular in the late 1800s as a happy kitchen “mistake,” which makes this modern caramel version especially fitting. Today, it remains a favorite because it’s adaptable, reliable, and always crowd-pleasing. Whether served at holidays, gifted to friends, or enjoyed straight from the fridge, this Easy Salted Caramel Fudge is a timeless treat worth keeping on repeat.

Recipe Yield: 16 servings

INGREDIENTS

14 oz sweetened condensed milk
2 cups white chocolate chips
½ cup caramel sauce (thick, good quality)
2 Tbsp unsalted butter
1 tsp vanilla extract
½ tsp fine sea salt
Flaky sea salt, for topping

INSTRUCTIONS

1. Prepare the pan:
Line an 8×8-inch pan with parchment paper, leaving overhang on the sides. Set aside.

2. Melt the base:
In a heavy saucepan over low heat, add condensed milk, white chocolate chips, caramel sauce, and butter. Stir constantly until fully melted, smooth, and glossy.

3. Flavor and season:
Remove from heat. Immediately stir in vanilla extract and fine sea salt until evenly combined.

4. Pour and smooth:
Pour the fudge mixture into the prepared pan. Gently smooth the top with a spatula.

5. Finish and chill:
Sprinkle flaky sea salt lightly over the surface. Refrigerate for at least 3 hours, or until fully set.

6. Slice and serve:
Lift fudge out using parchment overhang. Slice into squares with a warm, clean knife.

Helpful Tips to Perfect This Recipe

• Choose thick caramel: For best structure and flavor, use a spoonable caramel sauce rather than a thin drizzle-style version.
• Use low heat always: Because white chocolate can scorch quickly, keep the heat low and stir continuously for the smoothest texture.
• Watch the final texture: The melted mixture should look thick, glossy, and slow-moving, similar to warm peanut butter or soft caramel. If it pours too quickly or looks runny, it needs more gentle heating.
• About thin caramel sauce: Thin, pourable caramel sauces are not recommended, as they can prevent the fudge from setting properly. However, if used, cook the mixture slightly longer over very low heat, stirring constantly, until it thickens noticeably before pouring into the pan.
• Salt with intention: Start light with flaky salt, then adjust after chilling—balanced salt makes the caramel shine without overpowering it.