Salted Caramel Fudge

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Rich and creamy homemade salted caramel fudge with a deep golden caramel flavor and a perfectly balanced salty finish.

1 can (14 oz / 300 ml) sweetened condensed milk

2 cups brown sugar

2/3 cup milk

1 1/2 teaspoons coarse sea salt, divided

1/2 cup unsalted butter

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Line a 9×9-inch baking pan with parchment paper and grease lightly.
Combine condensed milk, brown sugar, milk, and butter in a heavy-based saucepan.
Cook over medium heat, stirring constantly, until the mixture bubbles steadily.
Continue stirring for 15–20 minutes until the mixture turns a rich golden caramel color.
Test doneness using the cold water test or cook to 118–120°C (244–248°F).
Remove from heat and stir in 1/2 teaspoon sea salt.
Beat vigorously for about 10 minutes until thickened and slightly grainy.
Pour into prepared pan, smooth the top, and sprinkle remaining sea salt over the surface.
Press salt gently into the fudge and refrigerate for at least 2 hours.
Cut into bite-sized pieces and serve.

Stir constantly to prevent burning.

Brown sugar gives the best caramel flavor.

Use coarse sea salt for texture and flavor contrast.

Let fudge soften slightly at room temperature before serving.

Find it online: https://chocolatecoveredamy.com/salted-caramel-fudge/