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Salted Caramel Fudge
Rich, buttery caramel fudge with a creamy texture and a touch of flaky sea salt.
Ingredients
1 can (14 oz / 396 g) sweetened condensed milk
½ cup granulated sugar
½ cup packed dark brown sugar
½ cup (115 g) unsalted butter
2 tablespoons light corn syrup
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
Flaky sea salt, for topping
Instructions
Line an 8-inch (20 cm) square pan with parchment paper and lightly grease it.
Add the condensed milk, granulated sugar, brown sugar, butter, and corn syrup to a heavy-bottomed saucepan.
Cook over medium-low heat, stirring constantly, until the butter and sugars are completely melted.
Continue cooking while stirring until the mixture reaches about 234–238°F (112–114°C).
Remove from the heat. Stir in the vanilla and fine sea salt.
Carefully beat the mixture for 2–3 minutes until it begins to thicken and loses some of its glossy appearance.
Immediately spread it evenly into the prepared pan.
Sprinkle generously with flaky sea salt.
Let set at room temperature for about 3–4 hours, or refrigerate until firm.
Lift from the pan and cut into small squares.
Yield: 25–36 pieces
Prep: 10 minutes
Cook: 15–20 minutes
Setting time: 3–4 hours
Tip: A candy thermometer makes this recipe much more reliable. Avoid overcooking, or the fudge can become dry and crumbly.
