Salted Caramel Fudge

Salted Caramel Fudge


  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups brown sugar
  • 2/3 cup milk
  • 1/2 cup unsalted butter
  • 1 1/2 teaspoons coarse sea salt
  • 1/2 cup chopped nuts (optional)


  1. Line 9-inch (23 cm) square baking pan with parchment paper and grease well.
  2. Combine all ingredients, except the salt and nuts, in a heavy-based saucepan and keep stirring over a medium heat until the mixture is happily bubbling.
  3. It’s very important to keep the fudge moving all the time, especially around the edges, otherwise you risk burning the sugar.
  4. Keep stirring the fudge until it has turned a golden brown colour, around 15 to 20 inutes.
  5. To test it, pick up a small teaspoon of fudge and drop a small amount of fudge in a glass of cold water. If the fudge forms a firm ball, then it’s cooked enough.
  6. Remove fudge from heat, add 1/2 teaspoon coarse sea salt and nuts and beat with wooden spoon for around 10 minutes, until the fudge is thick and lightly grainy.
  7. Pour fudge into baking pan and smooth into the corners.
  8. Sprinkle the remaining 1 teaspoon salt over the fudge and press in gently with your fingers.
  9. Cool in refrigerator for at least 2 hours.
  10. Cut into bite-size pieces when firm.

Prep Time: 10 min | Cook Time: 20 min | Yield: about 80 pieces