More Sweet Things
Salted Caramel Fudge
This salted caramel fudge is rich, creamy, and has just the right hit of salt to balance the sweetness. I make it with a simple stovetop method and a few pantry staples, and it always turns out smooth and indulgent. Perfect for gifting, holiday treats, or sneaky fridge snacks, it keeps beautifully and never lasts long in my kitchen. If you’re after an easy homemade fudge recipe with big flavour, this one’s a guaranteed favourite.
Ingredients
- 395g sweetened condensed milk
- 225g brown sugar
- 125g butter, unsalted
- 3 tbsp golden syrup
- 1 tsp Maldon sea salt flakes
- 150g white cooking chocolate
Instructions
- Line a slice tray with baking paper and set aside.
- In a large, heavy-based saucepan, stir the sweetened condensed milk, butter, salt, sugar and golden syrup together over low heat until the butter has melted and the ingredients are well combined.
- Increase to a medium-high temperature and stir the caramel continuously for about 10 minutes or until the caramel is thick, golden brown, and is pulling away from the sides of the pot
- Remove from heat and stir through the chocolate until well combined and the chocolate is fully melted into the caramel.
- Transfer the fudge to the prepared tray and refrigerate until set.
- Once set, slice into small, bite-size pieces and serve.
Nutrition Information:
Yield:
50Serving Size:
1Amount Per Serving: Calories: 80Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 61mgCarbohydrates: 11gFiber: 0gSugar: 11gProtein: 1g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
Want to know when I share a new recipe? Subscribe today!
Salted Caramel Fudge Recipe
Stir! Stir! And Stir Some More!
Salted Caramel Fudge is one of those recipes that’s packed with memories and just the right amount of effort to make it feel worth it. It all started with Mum’s caramel shortbread – no chocolate top like the usual millionaire’s shortbread, just thick, golden caramel poured straight onto a buttery shortbread base. Whenever we were celebrating something, that shortbread would appear, and there I’d be, standing on a dining chair at the stove, stirring the bubbling caramel like it was the most important job in the world. And honestly? At the time, it was because it meant I got to lick the spoon!
I’d stir and stir for what felt like forever (realistically, about eight minutes), and then came the best bit – licking the spoon and scraping the pot clean – worth the sore arm every single time! These days, rather than a giant stainless-steel pot like my mums, I prefer a non-stick pot as it makes life easier, and you won’t spend half your evening scrubbing caramel off your saucepan. Trust me, it’s worth it.
When I first started playing around with fudge, salted caramel was the obvious first flavour to tru. I used Mum’s caramel as the base and fiddled with the recipe until it had the texture just right – rich, smooth, with the perfect touch of salt to balance the sweetness. I’d like to think I didn’t steal my mum’s recipe, I simply elevated it… yeah, that’s right!
From Brisbane to the Hills
When I was a kid, my parents and I would often head off on drives through the countryside or into the mountains, winding our way through tiny towns with names I can’t even remember now. And without fail, every single one of them seemed to have a little fudge shop tucked away somewhere – usually filled with shelves of exotic flavours and some pretty eye-watering prices. I always loved wandering through them, wide-eyed at all the options, but now that I’m older, I can’t help but think… why bother?
In fact, a few years back, before I moved to the UK, I would make massive batches of fudge and sell little bags to my workmates for $2 each. Salted caramel, dark chocolate, rosewater and pistachio – and not just at Christmas, but all year round. It was simple and delicious, and it made the workday just that bit sweeter.
And all it really takes is a quick trip to Coles and a bit of stirring. And let’s be honest, the kitchen smells incredible while it’s cooking. It’s one of those small things that makes the day feel a bit special – and no winding mountain roads required.
Ingredients Breakdown
The ingredients for my Salted Caramel Fudge are simple and probably already sitting in your pantry: sweetened condensed milk, brown sugar, butter, and golden syrup. These four are the base – rich, sweet, buttery goodness that turns into something magical with a bit of heat and a whole lot of stirring.
White chocolate is what gives the fudge that smooth, creamy finish. Nothing too fancy – just something tasty enough to eat on its own. It melts into the caramel and helps it set beautifully. And of course, the Maldon sea salt flakes. This isn’t just a garnish, it’s the bit that makes it sing. It balances out all that sweetness and adds that tiny crunch that makes every bite better than the last.
No fancy gadgets, no thermometers, and definitely no trips to overpriced boutique shops. Just you, a stovetop, and maybe a bit of patience. Once you’ve made this Salted Caramel Fudge once, I guarantee it won’t be the last time.
