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Caramel Fudge

Caramel fudge with a glossy golden caramel color is made by boiling to the soft ball stage (238-240°F) and then setting until sliceable. You’ll pour into an 8x8 pan, chill to firm up, and finish with flaky sea salt for a sweet-salty contrast.
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Prep Time 15 minutes
Cook Time 15 minutes
setting 2 hours
Total Time 2 hours 30 minutes
Servings: 36 pieces
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

caramel fudge
  • 3 cup granulated sugar
  • 1 cup unsalted butter
  • 1 cup heavy cream
  • 1 cup light corn syrup
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 flaky sea salt for topping

Equipment

  • 1 cast iron skillet

Method
 

Prep the pan
  1. Line an 8x8 pan with parchment and butter it generously so the fudge releases cleanly.
Boil to the soft ball stage
  1. Combine granulated sugar, unsalted butter, heavy cream, light corn syrup, and sweetened condensed milk in a heavy-bottomed saucepan.
  2. Bring the mixture to a boil over medium heat, stirring constantly to prevent scorching.
  3. Cook, stirring frequently, until the mixture reaches 238-240°F (soft ball stage) on a candy thermometer.
Finish and set
  1. Remove from heat and stir in vanilla extract and salt.
  2. Pour the hot caramel fudge into the prepared pan and sprinkle with flaky sea salt.
  3. Cool at room temperature for 1 hour, until the surface looks set and less glossy.
  4. Refrigerate for 1 more hour until firm enough to slice cleanly.
  5. Cut into squares with a sharp knife and serve once the edges hold their shape.

Notes

Pro tip: do not undercook—use the candy thermometer and stop at 238-240°F for the classic soft, sliceable texture. Store airtight in the refrigerator up to 1 week. Freezing is not recommended because caramel fudge can become grainy after thawing. For a dairy-light swap, use lactose-free butter and lactose-free heavy cream (still boil to the same temperature).