Salted Caramel Fudge Recipe

If you love a sweet and salty dessert that feels fancy but is secretly very easy, this Salted Caramel Fudge Recipe is about to become your new go-to no-bake treat. It’s creamy, rich, and ready with very little hands-on work—perfect for holidays, bake sales, or a Tuesday when you just need a square of something special.

I’ve tested so many homemade fudge recipes over the years, and this one is the one my grown kids still ask for every Thanksgiving and Christmas. It’s a condensed milk fudge base (which means it’s almost impossible to mess up), with a buttery caramel swirl and a sprinkle of flaky sea salt on top. Think silky caramel fudge squares with a little crunch of salt in every bite—like something from a fancy candy shop, but made in your own kitchen.

Because it’s a no bake fudge and can be done as a microwave fudge recipe, it’s also perfect for new cooks, busy parents, and anyone who doesn’t want to fuss with a candy thermometer. You melt, stir, pour, and chill. That’s it.

Why You’ll Love This Recipe

No oven needed: This is a true no-bake fudge—your stovetop or microwave does all the work.
Simple ingredients: You’ll find everything at a regular grocery store; no fancy candy-making gear required.
Foolproof texture: Sweetened condensed milk keeps the fudge creamy and helps prevent grainy sugar crystals.

Sweet-and-salty balance: The salted caramel swirl keeps this from being cloyingly sweet, even for “not too sweet” people.
Perfect for gifting: Cut into neat caramel fudge squares, wrap in parchment or place in tins—instant holiday gifts.
Flexible method: Make it as a microwave fudge recipe or on the stovetop, depending on your comfort level.

Freezer-friendly: You can stash a batch in the freezer and pull out a few pieces whenever a craving hits.
Great make-ahead dessert: It keeps well for days, so it’s an easy fudge recipe to prep before parties.

Ingredients

Here’s everything you need for this creamy caramel fudge. I’ll add little notes as we go because after 30+ years in the kitchen, I’ve learned the small details make a big difference.

For the fudge base:

3 cups (about 18 oz / 510 g) good-quality white chocolate chips
- (Use a brand that melts smoothly—Ghirardelli or Guittard work very well.)
1 can (14 oz / 396 g) sweetened condensed milk
- (This is what makes this a classic condensed milk fudge—don’t substitute evaporated milk.)
4 tablespoons (1/2 stick / 56 g) unsalted butter, cut into pieces
2 teaspoons pure vanilla extract
1/4 teaspoon fine sea salt

For the salted caramel swirl:

20–25 soft caramels, unwrapped
- (Something like Kraft or Werther’s soft caramels is perfect.)

3 tablespoons heavy cream
1 tablespoon unsalted butter
1/2 teaspoon fine sea salt (for the caramel itself)
Flaky sea salt (such as Maldon), for sprinkling on top

A quick note: If you’re used to darker chocolate fudge, this version leans more toward a buttery, creamy caramel fudge. The white chocolate lets the caramel flavor shine and gives that smooth, melt-in-your-mouth texture.

Directions

You can make this on the stovetop or in the microwave. I’ll explain both, starting with the stovetop method and then adding microwave tips.

Prepare your pan
- Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on two sides to form “handles.” This makes it easy to lift out the fudge later.
- Lightly spray the parchment with nonstick spray if your paper tends to stick.
Set up the fudge base ingredients
- In a medium saucepan, add the white chocolate chips, sweetened condensed milk, and 4 tablespoons butter.
- Keep your vanilla and 1/4 teaspoon salt nearby; you’ll add them at the end once everything is melted.
Melt the fudge mixture (stovetop)
- Place the saucepan over low to medium-low heat. Stir slowly but often with a silicone spatula or wooden spoon.
- You want gentle heat—if it gets too hot, the chocolate can seize. The mixture will go from thick to very smooth and glossy.
- Once completely melted, smooth, and uniform, remove from heat and stir in the vanilla and 1/4 teaspoon fine sea salt.
Microwave method:
- Add the white chocolate chips, sweetened condensed milk, and butter to a large microwave-safe bowl.
- Heat in 20–30 second bursts, stirring well after each. When the mixture is almost melted, switch to 10–15 second bursts and stir until fully smooth. Then add the vanilla and salt.
Pour the fudge base into the pan
- Immediately pour the warm fudge mixture into your prepared pan.
- Use your spatula to spread it into an even layer, pushing it all the way into the corners. Tap the pan lightly on the counter to release any air bubbles.
Make the salted caramel sauce
- In a small saucepan (or microwave-safe bowl), combine the unwrapped caramels, 3 tablespoons heavy cream, and 1 tablespoon butter.
- Heat over low heat, stirring often, until the caramels are fully melted and the sauce looks smooth and shiny.
- Remove from heat and stir in 1/2 teaspoon fine sea salt. Taste a tiny bit (carefully, it’s hot!)—you want a noticeable but pleasant saltiness.
Microwave method:
- Microwave the caramels, cream, and butter in 20–30 second bursts, stirring well each time, until smooth. Then stir in the salt.

Create the caramel swirl
- Let the caramel cool for 2–3 minutes so it thickens just slightly but is still pourable. If it’s too hot, it can sink straight to the bottom of the fudge.
- Drizzle the warm salted caramel over the fudge base in thin ribbons.
- Use a butter knife or a skewer to gently swirl the caramel through the top layer—think small figure eights rather than deep stirring. You want pretty marbling, not fully mixed fudge.
Add the final salty finish
- While the caramel is still a bit soft, sprinkle flaky sea salt over the top. Start light; you can always add more to individual pieces when serving.
- The flakes give that wonderful “crunch then melt” sensation and really turn this into a showy salted caramel dessert.
Chill until firm
- Cover the pan lightly (foil or plastic wrap) and refrigerate for at least 3 hours, or until the fudge is completely set. Overnight is even better for super clean cuts.
- If you’re impatient—believe me, I get it—try to give it at least 90 minutes. Partially chilled fudge will be sticky and hard to slice.
Slice into caramel fudge squares
- Use the parchment handles to lift the whole block of fudge from the pan onto a cutting board.
- Run a large, sharp knife under hot water, dry it, then cut the fudge into small squares (about 1–1.5 inches). Wipe and rewarm the knife as needed for neat edges.
Serve, share, and enjoy

Plate your salted caramel fudge squares as-is, or tuck them into mini paper cups for parties and gift boxes.
If you like a stronger salty note, sprinkle a little extra flaky salt on individual pieces just before serving.

Servings & Timing

Yield: About 36 small squares (or 25 larger squares)
Prep Time: 15–20 minutes (including melting and swirling)
Chill Time: 3 hours (hands-off)
Total Time: About 3 hours 20 minutes

This makes a great make-ahead pan of fudge for parties, potlucks, and cookie trays since most of the time is just waiting for it to chill.

Variations

Sometimes the fun part is playing a little with the base recipe. Here are some reader-favorite twists that still keep the recipe very easy.

Dark chocolate base: Swap half (or even all) of the white chocolate chips with semi-sweet or dark chocolate for a deeper, more classic fudge flavor.
Nutty crunch: Stir 1/2–3/4 cup chopped toasted pecans, walnuts, or almonds into the fudge base before pouring it into the pan.
Espresso caramel fudge: Add 1 teaspoon instant espresso powder to the caramel mixture for a subtle coffee note that grown-ups love.

Microwave-only shortcut: Make both the fudge and caramel components in the microwave for the fastest, laziest version of this easy fudge recipe.
Gluten-free friendly: Most ingredients are naturally gluten-free; just double-check your caramels and vanilla brand to be sure.
Extra-gooey top layer: Reserve 1/3 of the caramel, let the fudge chill 20 minutes, then pour the rest of the caramel on top for a thicker, chewy caramel cap.

Storage & Reheating (or Thawing)

One of the reasons I love this salted caramel fudge recipe for the holidays is how well it keeps. It’s very forgiving.

Room temperature: Store the fudge in an airtight container at cool room temperature for up to 4 days. Separate layers with parchment or wax paper to keep pieces from sticking.
Refrigerator: In a well-sealed container, fudge will keep in the fridge for 2–3 weeks. The texture will be a little firmer straight from the fridge, which some people prefer.

Freezer: For longer storage, freeze the fudge squares in a single layer, then transfer to a freezer bag or airtight container. Freeze up to 2–3 months.

Thawing:

Thaw frozen fudge overnight in the fridge, or let it sit at room temperature for 20–30 minutes.
There’s no real “reheating” with fudge; just let it warm slightly so the texture turns creamy again.

Make-ahead tip:

For holiday planning, make a batch up to a month ahead, freeze it, and bring it out the day before your event. It’s a very low-stress sweet and salty dessert.

Notes (From My Kitchen to Yours)

Use low heat: Whether you’re making the fudge on the stove or in the microwave, gentle heat is your friend. High heat can scorch the chocolate or cause it to seize.
Quality matters for chocolate: Since there are so few ingredients, better chocolate gives noticeably better flavor and texture in this homemade fudge recipe.

Don’t rush the chill: Every time I tried to speed things up and cut early, the edges smeared. Letting it chill fully gives you those picture-perfect squares.
Salt levels: Everyone’s salt tolerance is different. If you’re nervous, cut the salt in the caramel in half, taste, and add a pinch more on top instead.
Cut small squares: This fudge is rich. Small pieces go a long way, especially on a dessert board with cookies and fruit.

For kids vs. adults: For little ones, I sometimes skip the flaky salt on top and keep the salted caramel mainly inside the swirl. For adults, I go full-on salty sprinkle.

Honestly, after making this for so many gatherings, the biggest thing I’ve learned is that people love seeing something that looks fancy but tastes like comfort. This salted caramel fudge hits that sweet spot.

FAQs

Can I use evaporated milk instead of sweetened condensed milk?
No—evaporated milk doesn’t have the sugar or thickness needed for this condensed milk fudge. The fudge won’t set properly.

My fudge turned grainy. What happened?
This usually comes from overheating or not stirring enough while melting. Use low heat, stir often, and remove from heat as soon as the mixture looks smooth and glossy.

Can I make this fudge without white chocolate?
Yes, you can make it with all semi-sweet or dark chocolate for a more traditional chocolate fudge with salted caramel swirl. Just keep the measurements the same.

Is this recipe safe at room temperature for parties?
Yes, it’s fine at normal room temperature for several hours. If your kitchen is very warm, the caramel may get a bit softer, so keep it in a cooler spot.

Can I double this recipe?
You can. Use a 9×13-inch pan for a double batch. Just melt everything in a larger pot or bowl and expect a few extra minutes of chill time.

What’s the best way to cut really neat squares?
Use a large, sharp knife, warm it under hot water, dry it, and wipe it clean between cuts. A chilled block of fudge and a hot knife are the secret combo.

Can I make this as a microwave fudge recipe only?
Absolutely. Melt the fudge ingredients in the microwave in short bursts, then melt the caramel the same way. Just go low and slow with the heating and stir well.

How can I make this less sweet?
Use a mix of white and dark chocolate in the base and be a little more generous with the flaky sea salt on top to balance the sweetness.

Conclusion

This Salted Caramel Fudge Recipe has become one of those “everyone expects it now” treats in my family—creamy, buttery, and just salty enough to keep you coming back for one more piece. It’s a no bake, easy fudge recipe that looks impressive on a dessert table but doesn’t ask much from you in the kitchen.

Give it a try, and let me know how it turns out—snap a picture of your caramel fudge squares and share your tweaks or flavor ideas. And if you enjoy this sweet and salty dessert, you might also like experimenting with peanut butter fudge, classic chocolate fudge, or even a simple microwave fudge recipe next.

Salted Caramel Fudge

This Salted Caramel Fudge is a no-bake, microwave-friendly recipe made with a creamy white chocolate and sweetened condensed milk base, swirled with buttery salted caramel and topped with flaky sea salt. Rich, silky, and perfect for gifting or make-ahead holiday trays.

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Prep Time 20

Cook Time 0

Chill Time 3

Total Time 3 20

Course Candy, Dessert

Cuisine American

Servings small squares

Calories 150 kcal

Ingredients

3 cups white chocolate chips about 18 oz / 510 g; use good-quality chips that melt smoothly (such as Ghirardelli or Guittard)
14 oz sweetened condensed milk one can; do not substitute evaporated milk
4 tablespoons unsalted butter for fudge base; about 1/2 stick / 56 g, cut into pieces
2 teaspoons pure vanilla extract
1/4 teaspoon fine sea salt for fudge base
20-25 pieces soft caramels unwrapped; e.g., Kraft or Werther’s soft caramels
3 tablespoons heavy cream
1 tablespoon unsalted butter for caramel
1/2 teaspoon fine sea salt for caramel
flaky sea salt such as Maldon, for sprinkling on top

Instructions

Line an 8×8-inch square baking pan with parchment paper, leaving overhang on two opposite sides to form handles. Lightly spray the parchment with nonstick spray if your paper tends to stick.

In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and 4 tablespoons unsalted butter. Keep the vanilla extract and 1/4 teaspoon fine sea salt nearby to add after melting.
3 cups white chocolate chips, 14 oz sweetened condensed milk, 4 tablespoons unsalted butter, 2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt
Stovetop: Place the saucepan over low to medium-low heat. Stir slowly but often until the mixture is completely melted, smooth, and glossy. Remove from heat and stir in the vanilla and 1/4 teaspoon fine sea salt. Microwave method: Add the white chocolate chips, sweetened condensed milk, and butter to a large microwave-safe bowl. Microwave in 20–30 second bursts, stirring well after each. When almost melted, switch to 10–15 second bursts and stir until fully smooth, then stir in the vanilla and salt.
3 cups white chocolate chips, 14 oz sweetened condensed milk, 4 tablespoons unsalted butter, 2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt
Immediately pour the warm fudge mixture into the prepared pan. Use a spatula to spread it into an even layer, pushing it into the corners. Tap the pan lightly on the counter to release any air bubbles.

In a small saucepan, combine the unwrapped soft caramels, heavy cream, and 1 tablespoon unsalted butter. Heat over low heat, stirring often, until the caramels are fully melted and the sauce is smooth and shiny. Remove from heat and stir in 1/2 teaspoon fine sea salt. Taste carefully (it will be hot) and adjust salt to a pleasantly salty level. Microwave method: In a microwave-safe bowl, combine the caramels, cream, and butter. Microwave in 20–30 second bursts, stirring each time, until smooth, then stir in the salt.
20-25 pieces soft caramels, 3 tablespoons heavy cream, 1 tablespoon unsalted butter, 1/2 teaspoon fine sea salt
Let the caramel cool for 2–3 minutes so it thickens slightly but remains pourable. Drizzle the warm salted caramel over the fudge base in thin ribbons. Use a butter knife or skewer to gently swirl the caramel through the top in small figure eights without fully mixing it in.
20-25 pieces soft caramels, 3 tablespoons heavy cream, 1 tablespoon unsalted butter, 1/2 teaspoon fine sea salt
While the caramel is still a bit soft, sprinkle flaky sea salt evenly over the top. Start with a light sprinkle; you can always add more to individual pieces when serving.
flaky sea salt

Cover the pan lightly with foil or plastic wrap and refrigerate for at least 3 hours, or until the fudge is fully set. For the cleanest cuts, chill overnight. If you must cut early, give it at least 90 minutes in the fridge.
Use the parchment handles to lift the block of fudge out of the pan and onto a cutting board. Run a large, sharp knife under hot water, dry it, then cut the fudge into small squares (about 1–1.5 inches). Wipe and rewarm the knife as needed for neat edges.
Arrange the salted caramel fudge squares on a plate or in mini paper cups for gifting. For a stronger salty note, sprinkle a little extra flaky sea salt on individual pieces just before serving. Store leftovers at cool room temperature for up to 4 days, in the refrigerator for 2–3 weeks, or freeze for 2–3 months.

Notes

Room temperature: Store in an airtight container at cool room temperature for up to 4 days, separating layers with parchment or wax paper.
Refrigerator: Keeps 2–3 weeks in a well-sealed container; texture will be a bit firmer chilled.
Freezer: Freeze in a single layer until solid, then transfer to an airtight container or freezer bag for 2–3 months.
Thawing: Thaw overnight in the fridge or 20–30 minutes at room temperature; no reheating is needed.
Tips: Use low heat to avoid scorching or seizing the chocolate. Higher-quality white chocolate gives better flavor and texture. Don’t rush the chilling time, and cut small squares since the fudge is quite rich. For kids, you can skip the flaky salt on top; for adults, be generous with it.