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Caramel Fudge

Caramel fudge with a glossy amber finish—cooked to the 238–240°F soft-ball stage, then chilled until sliceable. Cut into clean squares after a room-temperature cool and a short refrigeration set for a classic candy texture.
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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: 210
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 teaspoon vanilla extract
  • 0.25 teaspoon salt
  • 1 can (14 oz) sweetened condensed milk
  • 1 flaky sea salt for topping

Equipment

  • 1 Dutch oven

Method
 

Prep the pan
  1. Line an 8x8 pan with parchment and butter generously so the fudge releases cleanly after chilling. Keep the pan ready while you cook the candy.
Cook the caramel base
  1. Combine granulated sugar, unsalted butter, heavy cream, light corn syrup, and sweetened condensed milk in a heavy-bottomed saucepan. Stir to evenly distribute the ingredients before heating.
  2. Bring the mixture to a boil over medium heat, stirring constantly. Keep the boil steady so the temperature climbs evenly.
  3. Cook, stirring frequently, until the mixture reaches 238-240F (soft ball stage) on a candy thermometer. Stop at this exact range for a tender, sliceable fudge texture.
Finish and set
  1. Remove from heat and stir in vanilla extract and salt. Mix until fully incorporated and the color looks uniformly caramel-golden.
  2. Pour into the prepared pan and immediately sprinkle with flaky sea salt. Aim for even coverage while the surface is still glossy.
  3. Cool at room temperature for 1 hour. This helps the fudge thicken before refrigeration.
  4. Refrigerate for 1 hour until set. You should be able to cut through the center without smearing.
  5. Cut into squares with a sharp knife. Wipe and re-wet the blade as needed for neat edges.

Notes

Pro tip: keep stirring and use a candy thermometer—hitting 238–240°F (soft ball stage) is what gives the fudge its proper set. Store covered in the refrigerator for up to 2 weeks; freeze in an airtight container for up to 2 months. For a dairy-light swap, replace butter with a plant-based butter and use a heavy-cream alternative (results may vary).