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  • Writer's pictureKate


I love fudge.

I love caramel.

Salted caramel fudge? Yes, please!!!



  • 1 can (14 ounces) sweetened condensed milk

  • 1 pound chopped bittersweet or semi sweet chocolate (I used chips)

  • 4 tablespoons unsalted butter

  • 3 tablespoons pure vanilla extract

  • 1/2 cup caramel (I make my own, because...yummm - recipe below - but you can buy it too)

  • coarse salt


  1. Lightly spray an 8-inch by 8-inch pan with non-stick cooking spray. Press a piece of parchment in that rises up the sides of the pan on at least 2 sides. Lightly spray the parchment with non-stick cooking spray and set it aside.

  2. Add the sweetened condensed milk, chopped chocolate or chocolate chips, unsalted butter, and vanilla to a stainless steel bowl and place it over a saucepan that has 2 inches of boiling water in it. Drop the heat on the burner to low, and stir gently, but constantly until the chocolate has melted and the mixture is smooth. (I don't bother with this, and just heat it over low heat, stirring constantly.) Pour into the prepared pan.

  3. Gently heat up the caramel until it can be poured Drizzle over the top of the fudge (you can use a skewer to swirl the fudge and caramel together or leave it solid).

  4. Sprinkle coarse salt over the top. Place the pan (uncovered) in the refrigerator for at least 4 hours, but preferably overnight before removing from the pan and slicing into small cubes. Store leftover fudge in the refrigerator for up to 2 weeks.



  • 2 cups packed brown sugar

  • 8 tablespoons (1 sticks) salted butter, cut into pieces

  • ½ cups heavy cream

  • pinch of salt

  • 1 teaspoon vanilla extract


  1. Add brown sugar, heavy cream and salt to a 3-quart saucepan or Dutch oven over medium-low heat. Stir together to combine with a wooden spoon or silicon spatula.

  2. Add butter. Allow the butter to melt completely and the mixture to reach a rolling boil, then cook until the caramel sauce thickens, about 5 to 7 minutes.

  3. Remove from heat and stir in vanilla. Allow to cool about 5 minutes and then pour into an airtight container for storing in the refrigerator.

I like to let it get solid and eat it with a spoon, but the intent here is to warm it up and use it in fudge, or on ice cream, or to dip apples into, etc.

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