Homemade salted caramel fudge that couldn't be easier to make with just 5 ingredients. This recipe uses double cream which gives the crumbly fudge a divine melt-in-the-mouth texture. Perfect as an indulgent treat and it makes a wonderful gift too.
Traditional Caramel Fudge Recipe
This recipe is made in the traditional way of boiling the ingredients in a pan on the stove. You can easily find microwave recipes for fudge these days but, if you ask me, nothing beats classic caramel fudge made the old-fashioned way.
Salted Caramel Craze
Salted Caramel is definitely a trend that's sticking around. And for good reason - sea salt and caramel makes such a delicious flavour combination.
The fudge is amazing on its own but also really handy to use as decorations on other sweet treats. I used pieces of homemade fudge on my Salted Caramel Cupcakes and as a topping on my Salted Caramel Milkshake. No one can resist eating the creamy salted caramel fudge squares before delving in!
Just 5 Ingredients!
Traditionally fudge is made from milk, butter and sugar. You can play around with combinations of milk. For example, some recipes will use both milk and cream while others opt for evaporated or condensed milk.
Different types of sugar are often use and there is scope to switch regular (granulated) sugar for golden caster, demerara or muscovado sugar.
It's a good idea to add a small amount of golden syrup which in my experience helps to combat the crystallisation - when fudge becomes grainy.
My recipe uses golden caster sugar, double cream, butter, golden syrup and of course - a pinch of sea salt.
What You Need
- Sugar: I favour golden caster sugar as it gives a better caramel flavour than granulated or other sugar counterparts. You can substitute golden caster sugar for the same amount of any sugar (other than icing sugar) and the recipe will still work.
- Double Cream: For creamy fudge with a crumbly texture. You can reduce the double cream by half and replace with the same volume of full-fat milk if you wish.
- Butter: Unsalted because we are adding sea salt to taste.
- Golden Syrup: Added so that the fudge doesn't go grainy.
- Sea Salt: A large pinch (or to taste) to turn the fudge from caramel to salted caramel.
Special Equipment List
- Large Heavy-Based Pan: The pan needs to have high sides so that the mixture doesn't bubble over as it will increase in volume when it boils.
- Sugar Thermometer: So you can determine when the fudge mixture is at soft boil stage. Although not recommended, you can still make fudge without a thermometer. See notes below.
- Pastry Brush: To stop the formation of crystals.
- 20cm (8 inch) Baking Tin: To be used to set the fudge in.
How To Make Salted Caramel Fudge
- Next to your stovetop, set aside a jug filled with tap water and a pastry brush.
- Add all the ingredients to a large heavy-based pan set over medium heat.
- Stir continuously until all the sugar has dissolved and the butter has melted.
- IMPORTANT: If you see crystals starting to form on the edge of the pan, use the wet pastry brush to wipe down the sides of the pan.
- When you are sure the sugar has dissolved bring the mixture to the boil continuously stirring so that the mixture doesn't catch and burn on the bottom of the pan.
- When the mixture reaches soft boil stage 116ºC (240.8ºF) take the pan off the heat and don't touch it for 15 minutes.
- After 15 minutes use a wooden spoon to beat the mixture until it thickens and loses its shine. This will take about 5 minutes.
- Pour into the baking tin and leave to set at room temperature.
- Once set, cut into pieces using a sharp knife.
Please Note:
How To Check For Soft Ball Stage Without Using A Thermometer
- Before you begin cooking the fudge mixture place a bowl of very cold water next to the stovetop.
- When the sugar has dissolved use a teaspoon to take a little of the mixture and drop it into the bowl of cold water.
- Leave it to cool for a few seconds then take the ball of mixture out of the water and feel it between your fingers.
- If the mixture is pliable and you can easily roll it into a ball it has reached soft ball stage.
- If the mixture feels shapeless, wait a couple of minutes and repeat the test again.
More Tempting Salted Caramel Recipes
Salted Caramel Fudge
Crumbly, creamy salted caramel fudge made the traditional way with only 5 simple ingredients. Perfect for an indulgent treat or make a batch for giving as gifts.
Ingredients
- 400 g golden caster sugar
- 350 ml double cream
- 50 g unsalted butter
- 1 tbsp golden syrup, liquid glucose, corn syrup
- pinch sea salt
Instructions
- Next to your stovetop, set aside a jug filled with tap water and put a pastry brush.
- Add all the ingredients to a large heavy-based pan set over medium heat.
- Stir continuously until all the sugar has dissolved and the butter has melted.
- IMPORTANT: If you see crystals starting to form on the edge of the pan, use the wet pastry brush to wipe down the sides of the pan.
- When you are sure the sugar has dissolved bring the mixture to the boil continuously stirring so that the mixture doesn't catch and burn on the bottom of the pan.
- When the mixture reaches soft boil stage 116ºC (240.8ºF) take the pan off the heat and don't touch it for 15 minutes.
- After 15 minutes use a wooden spoon to beat the mixture until it thickens and loses its shine. This will take about 5 minutes.
- Pour into the baking tin and leave to set at room temperature.
- Once set, cut into pieces using a sharp knife.
Notes
Caution
Please remember that during the boiling process the mixture gets extrmely hot. Do not let it come in to contact with your skin and don't be tempted to taste the fudge until it has cooled.
How To Check For Soft Ball Stage Without Using A Thermometer
- Before you begin cooking the fudge mixture place a bowl of very cold water next to the stovetop.
- When the sugar has dissolved use a teaspoon to take a little of the mixture and drop it into the bowl of cold water.
- Leave it to cool for a few seconds then take the ball of mixture out of the water and feel it between your fingers.
- If the mixture is pliable and you can easily roll it into a ball it has reached soft ball stage.
- If the mixture feels shapeless, wait a couple of minutes and repeat the test again.
Storage
- Store in an airtight container.
- Salted Caramel Fudge will keep well for 3 weeks.
Nutrition Information:
Yield: 36 Serving Size: 1 gramsAmount Per Serving: Calories: 88Total Fat: 5gSaturated Fat: 3gUnsaturated Fat: 0gCholesterol: 16mgSodium: 4mgCarbohydrates: 12gSugar: 12gProtein: 1g
Sarah
I made this yesterday as plain fudge with Smarties on top (my sons' request). It didn't lose its shine particularly after 5 mins beating, so I carried on for a while, and finally resorted to an electric heater. Put it to set, and we tried some today. My gosh, it's delicious! So smooth and creamy. Ashamed to say the kids and I have almost finished the batch. My eldest said I have to make it again. Thanks for this recipe!
Sarah
*electric beater
Amy Treasure
Hi Sarah, so pleased you enjoyed it! Love the idea of putting Smarties on top, yummy! Amy
Carla
Hi there, what size pan did you use?
Amy Treasure
Hi Carla, the fudge was made in a large heavy-based saucepan then poured into a 20cm square tin. Hope that helps! Amy
Matt
Hi, how long will this last in the freezer?
Amy Treasure
Hi matt, it will last for up to 3 months in the freezer.