Description
This Salted Caramel Fudge is a rich, creamy, and indulgent homemade treat combining the luscious flavors of caramel, white chocolate, and a hint of sea salt. Perfectly smooth and decadently sweet, it’s an easy no-bake dessert that’s ideal for sharing or gifting, featuring a delightful balance of salty and sweet with a velvety texture that melts in your mouth.
Ingredients
Scale
Main Ingredients
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 3/4 cup heavy cream
- 1/4 cup light corn syrup
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 7 ounces marshmallow creme
- 1/4 cup caramel sauce (plus extra for drizzling)
- 1 teaspoon flaky sea salt for topping
Instructions
- Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides. This overhang will help you easily lift the fudge out of the pan once it is set.
- Combine Ingredients: In a medium saucepan over medium heat, combine the granulated sugar, unsalted butter, heavy cream, light corn syrup, and sea salt. Stir continuously as the mixture heats to ensure even melting and prevent burning.
- Cook the Mixture: Bring the mixture to a boil, then allow it to cook for 5 minutes, stirring frequently to keep it smooth and prevent the sugar from crystallizing.
- Add Flavorings: Remove the saucepan from heat. Stir in the vanilla extract, white chocolate chips, and marshmallow creme until the mixture is completely smooth, with no lumps. Work quickly to incorporate all ingredients evenly.
- Fold in Caramel: Quickly fold in 1/4 cup of caramel sauce into the smooth mixture, distributing it evenly without overmixing.
- Pour and Decorate: Pour the fudge mixture into the prepared baking dish. Use a spatula to smooth the top surface. Drizzle extra caramel sauce over the top and gently swirl it with a knife to create a marbled effect.
- Add Salt Topping: Evenly sprinkle flaky sea salt over the surface of the fudge for a perfect salted caramel balance.
- Cool and Set: Let the fudge cool at room temperature for 2 hours to firm up slightly, then transfer to the refrigerator and chill for at least 2 additional hours or until fully set.
- Slice and Store: Once set, lift the fudge out using the parchment overhang, cut into 36 small squares, and store in an airtight container. Keep refrigerated for up to 2 weeks or freeze for extended storage.
Notes
- Use a high-quality caramel sauce for the best flavor impact.
- The fudge can be stored in the refrigerator for up to two weeks or frozen for longer-term storage.
- Ensure stirring is consistent during cooking to avoid sugar crystallization and maintain a smooth texture.
- Allow sufficient cooling and chilling time for the fudge to firm properly before slicing.
