I like this recipe because it uses simple pantry ingredients and comes together quickly without any complicated steps. I enjoy how the deep caramel flavor develops as I stir, and I always appreciate that it sets beautifully into firm, bite-sized pieces. I also love that the salty finish keeps the fudge from being overly sweet.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢1 can sweetened condensed milk 14oz/300ml can ▢2 cups brown sugar ▢⅔ cup milk ▢1 ½ teaspoons coarse sea salt divided ▢½ cup unsalted butter
Directions
I start by lining a 9×9 inch baking pan with parchment paper and greasing it well so the fudge releases easily later.
I combine the sweetened condensed milk, brown sugar, milk, and unsalted butter in a heavy-based saucepan. I stir everything over medium heat until the mixture starts bubbling steadily, making sure I keep it moving constantly, especially around the edges, so nothing burns.
I continue stirring until the fudge turns a rich golden brown color, which usually takes about 15 to 20 minutes. To test it, I drop a small spoonful into cold water. When it forms a firm ball, I know it’s ready. If I’m using a thermometer, I look for the 118 to 120°C stage.
I remove the saucepan from the heat and add ½ teaspoon of the coarse sea salt. I beat the mixture with a wooden spoon for about 10 minutes until it thickens and becomes lightly grainy.
I pour the fudge into the prepared pan, smoothing it into the corners. I sprinkle the remaining coarse sea salt over the top and gently press it in with my fingers.
I chill the fudge in the fridge for at least two hours before cutting it into bite-sized pieces.
Servings and Timing
I get about 80 pieces from this batch. Prep time takes around 10 minutes, cook time is about 20 minutes, and the total active time is roughly 30 minutes, not including chilling time.
Variations
I sometimes stir in chopped toasted nuts for extra texture. When I want a deeper flavor, I add a splash of vanilla at the end. For a chocolate twist, I drizzle melted dark chocolate over the cooled fudge or swirl it in lightly before setting.
Storage/Reheating
I store the fudge in an airtight container in the refrigerator for up to two weeks. When I want to serve it, I let it sit at room temperature for a few minutes so it softens slightly. I don’t reheat the fudge, as it’s best enjoyed as-is.
FAQs
Why do I need to stir constantly?
I stir constantly to prevent the sugar from burning and to keep the texture smooth and even.
How do I know when the fudge is ready?
I rely on the cold water test or a thermometer reading between 118 and 120°C.
Can I use white sugar instead of brown sugar?
I prefer brown sugar because it gives the fudge its rich caramel flavor and color.
What type of salt works best?
I like coarse sea salt because it gives small bursts of saltiness throughout the fudge.
Can I make this without a thermometer?
I usually do, using the cold water test to check doneness.
Why is my fudge too soft?
I find this usually happens if it wasn’t cooked long enough or didn’t reach the correct temperature.
Why is my fudge grainy?
Over-beating or cooking too long can cause excess crystallization, leading to a grainy texture.
Can I double the recipe?
I can double it, but I use a larger pan and allow extra time for cooking and cooling.
Do I need to keep it refrigerated?
I keep it refrigerated for the best texture and longest shelf life.
Can I freeze salted caramel fudge?
I can freeze it in an airtight container for up to three months and thaw it in the fridge.
Conclusion
I love making this salted caramel fudge because it’s rich, comforting, and always a crowd-pleaser. The balance of sweet caramel and flaky salt makes it a recipe I return to whenever I want an easy homemade treat that feels special.
