Caramel Fudge
Rich, buttery, creamy, and wonderfully indulgent, this homemade Caramel Fudge melts in your mouth with deep caramel flavor and a soft, luxurious texture.
Made with condensed milk, sugar, butter, and cream, this classic-style fudge is perfect for gifting, holidays, dessert tables, or simply satisfying a serious caramel craving.
⏱ Recipe Information
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Cooling Time: 2–3 hours
Total Time: About 3 hours 30 minutes
Servings: 24–30 pieces
Difficulty: Easy–Intermediate
Method: Stovetop
Ingredients
- 1 tin (397 g) sweetened condensed milk
- 1 cup granulated sugar
- ½ cup butter
- ¼ cup evaporated milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Prepare the Pan
Line an 8-inch square baking pan with parchment paper.
Leave some parchment hanging over two sides so the finished fudge can easily be lifted from the pan.
Lightly grease the parchment with a little butter.
Set aside.
2. Combine the Ingredients
Place the condensed milk, granulated sugar, butter, and evaporated milk or heavy cream in a heavy-bottomed saucepan.
Place over medium-low heat.
Stir continuously with a wooden spoon or heat-resistant spatula.
3. Melt Everything Together
Continue stirring until the butter has completely melted and the sugar has dissolved into the mixture.
The mixture should become smooth and glossy.
Do not walk away from the pan—the high sugar content means the fudge can scorch easily.
4. Cook the Fudge
Increase the heat slightly to medium and continue cooking while stirring constantly.
The mixture will gradually become thicker and darker as it cooks.
Scrape the bottom and sides of the pan regularly to prevent sticking.
Cook until the mixture reaches approximately 234–238°F (112–114°C) on a candy thermometer.
This is the soft-ball stage and will give the fudge a firm but creamy texture once cooled.
5. Check Without a Thermometer
If you don’t have a candy thermometer, place a small drop of the hot mixture into a glass of very cold water.
Allow it to cool for a few seconds, then try to gather it together with your fingers.
It should form a soft, pliable ball that holds its shape.
6. Add Vanilla and Salt
Remove the saucepan from the heat.
Immediately stir in the vanilla extract and pinch of salt.
Mix thoroughly.
The salt helps balance the sweetness and enhances the caramel flavor.
7. Beat the Fudge
Allow the mixture to cool for approximately 3–5 minutes.
Then beat it vigorously with a wooden spoon or sturdy spatula for several minutes.
The fudge will gradually become thicker, slightly lighter, and less glossy.
This step helps create the classic creamy fudge texture.
8. Transfer to the Pan
Quickly scrape the fudge mixture into the prepared pan.
Spread it evenly using a spatula.
Work relatively quickly because the fudge will begin setting as it cools.
9. Cool Completely
Allow the fudge to cool at room temperature for approximately 1 hour.
Then transfer it to the refrigerator for another 1–2 hours, or until completely firm.
For the cleanest cuts, chill it thoroughly before slicing.
10. Cut and Serve
Lift the chilled fudge from the pan using the parchment paper.
Place it on a cutting board.
Use a sharp knife to cut it into small squares.
For cleaner cuts, warm the knife under hot water, dry it thoroughly, and then slice.
Serve at room temperature for the creamiest texture.
Chef’s Tips
Stir Constantly
Sugar can quickly stick and caramelize on the bottom of the pan. Constant stirring is essential.
Use a Heavy-Bottomed Pan
A heavy saucepan distributes heat more evenly and reduces the chance of scorching.
Don’t Rush the Cooking
The fudge needs to reach the correct temperature for the right final texture.
Use a Candy Thermometer If Possible
Temperature is the most reliable way to achieve consistent fudge. Aim for approximately 234–238°F (112–114°C).
Don’t Skip the Beating Step
Beating the cooked mixture helps develop the smooth, creamy texture rather than leaving you with a sticky caramel-like candy.
Optional Add-Ins
Sea Salt Caramel Fudge
Sprinkle ½ teaspoon flaky sea salt over the fudge immediately after spreading it in the pan.
Pecan Caramel Fudge
Fold in ½ cup toasted chopped pecans before transferring the fudge to the pan.
Chocolate Caramel Fudge
Add ½ cup chocolate chips after removing the mixture from the heat and stir until melted.
Espresso Caramel Fudge
Add ½–1 teaspoon instant espresso powder with the vanilla.
Coconut Caramel Fudge
Fold in ½ cup toasted shredded coconut before setting.
Storage
Store the fudge in an airtight container.
Place parchment paper between layers to prevent sticking.
Room temperature: Up to 1 week
Refrigerator: Up to 2–3 weeks
Freezer: Up to 3 months
If refrigerated, allow the fudge to sit at room temperature for several minutes before serving for the best texture.
Gifting Tip
Cut the fudge into small squares and place each piece in a mini paper candy cup.
Arrange them in a decorative box or tin lined with parchment paper.
This makes a beautiful homemade gift for holidays, birthdays, parties, or special occasions.
Recipe Summary
This Caramel Fudge is rich, buttery, sweet, and wonderfully creamy.
Sweetened condensed milk provides richness, butter adds a luxurious mouthfeel, and slow cooking develops the deep caramel flavor. A touch of vanilla and salt brings everything into balance.
Buttery caramel flavor + creamy fudge texture + simple ingredients = an irresistible homemade treat.