Name: Salted Caramel Fudge (Easy Microwave Recipe)
Prep time: 10 min
Total time: 10 min
Yield: 20
Cuisine: American
Ingredients: 8 1/2 Tbsps. (120g) Unsalted Butter; 1 can (395g) Sweetened Condensed Milk; Just under 3 cups (475) Light Brown Sugar; 1 3/4 cups (220g) White Chocolate; Sea Salt

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This salted caramel fudge is everything you want in a fudge recipe. It's sweet, salty, and rich, with every bite melting in your mouth and leaving a deep caramel flavor. The best part is how simple it is to make. You don’t need a thermometer or any tricky candy-making steps. If you love anything salted caramel, this salted caramel fudge recipe is going to be one you come back to every holiday season.

Table of Contents

Why You'll Love This Salted Caramel Fudge

This salted caramel fudge is the perfect sweet and salty treat. Instead of plain caramel or plain chocolate fudge, you get a buttery caramel base with a creamy, fudge-like texture and a sprinkle of flaky sea salt on top that cuts through the sweetness. The sea salt really makes the caramel flavor pop, so each bite tastes like a fancy salted caramel truffle in fudge form. If you’re the kind of person who always orders salted caramel anything, this salted caramel fudge recipe is going to hit all the right notes.

You’ll also love how approachable this caramel fudge is compared to old-fashioned fudge recipes. There’s no candy thermometer, no boiling sugar to a specific stage, and no worrying about whether it will set. You melt, stir, pour, and let it firm up, so it’s very forgiving and repeatable. With just a few ingredients and about 15 minutes of active time, you get professional-looking fudge that slices cleanly and stacks beautifully on cookie trays or dessert platters. It’s perfect for Christmas, parties, potlucks, or when you want an easy fudge recipe that still tastes like you went all out.

On top of that, salted caramel fudge is fantastic for gifting. It holds its shape well, doesn’t crumble easily, and travels better than a lot of softer desserts. You can pack pieces into tins, bags, or boxes along with other holiday treats, and it always stands out as one of the “fancy” options, even though it’s secretly simple to make. Whether you’re an experienced baker or just starting to experiment with homemade candy, this salted caramel fudge is a high-impact, low-stress recipe you’ll want to keep in your holiday rotation.

Ingredients You'll Need

8 ½ Tbsps. Unsalted Butter
1 can Sweetened Condensed Milk
Just under 3 cups Light Brown Sugar
1 ¾ cups White Chocolate
Sea Salt

How to Make Salted Caramel Fudge

I’ve already mentioned a few times that this recipe is super easy to make - because it is! It takes about 15 minutes to prepare, and then you just have to wait for the fudge to set.

Oh, also, just so you know from the get-go, this recipe makes enough for 20 pieces of salted caramel fudge. However, if you want more, you can easily double or even triple the recipe. By the way, if you want to watch how to make this recipe, check out this video.

Step 1: Prep the Pan

Start by lining a baking pan with parchment paper, leaving a little overhang on the sides so you can lift the fudge out easily later. I like using around a 10x7-inch pan, but you can use whatever you have on hand. Just keep in mind that the pan size will affect the thickness of your fudge—smaller pans give you thicker, taller squares, while larger pans spread the fudge out more for thinner pieces.

Step 2: Make The Fudge Base

Add the unsalted butter, sweetened condensed milk, and brown sugar to a large microwave-safe bowl. Microwave on medium power in 1-minute intervals for about 2–4 minutes total, stopping to stir well after each minute. Keep going until the mixture is completely smooth and the sugar has dissolved—you should no longer see or feel any gritty sugar crystals, and the mixture should look glossy and uniform.

Once the mixture is hot and smooth, add the white chocolate melts (or white chocolate chips/chopped white chocolate bar) straight into the bowl. Let it sit for about 30 seconds to soften, then stir continuously until the chocolate is fully melted and the fudge base is thick, creamy, and evenly combined. When everything is smooth, pour the fudge mixture into your prepared pan and spread it into an even layer with a spatula. While it’s still soft, sprinkle flaky sea salt over the top to your taste.

Step 3: Chill and Slice

Transfer the pan to the refrigerator and let the fudge chill for about 2 hours, or until it’s firm to the touch. If you’re in a hurry, you can speed things up by placing the pan in the freezer instead, checking it after 45–60 minutes. Once the fudge is fully set, use the parchment overhang to lift it out of the pan and place it on a cutting board. Use a sharp knife to cut it into small squares or rectangles, then arrange the pieces on a serving plate and enjoy.

My Expert Tips To Make The Best Salted Caramel Fudge

Use the right kind of white chocolate (or almond bark). White chocolate can be finicky; some brands melt well, while others seize or get grainy. For the smoothest fudge, use good-quality white chocolate chips or chopped white chocolate bars. If you’ve had issues with white chocolate in the past, white almond bark or candy melts are more forgiving and still give you a rich, creamy texture.
Make sure the sugar is fully dissolved before adding the chocolate. This is the most important step for avoiding grainy fudge. When you microwave the butter, condensed milk, and brown sugar, the mixture should become completely smooth and glossy, with no visible sugar granules. If you can still feel or see sugar when you stir, microwave in additional 30–60 second bursts (stirring each time) until it’s fully dissolved. Taking a bit of extra time here pays off in a silky, melt-in-your-mouth fudge.
Melt low and slow to avoid burning. Microwaves vary, and white chocolate burns easily. Use medium or medium-low power and short intervals (20–30 seconds once the mixture is hot) rather than blasting it on high. Stir thoroughly between each burst; often the heat already in the bowl is enough to finish melting the chocolate without more time in the microwave. If the mixture becomes thick, dull, or grainy, it may be overheating; stop and stir before adding more time.
Use a large bowl for easier mixing. The mixture thickens quickly once the white chocolate goes in, and you’ll be doing a lot of stirring. Using a bowl that’s a bit larger than you think you need makes it easier to whisk or fold everything together without sloshing or spilling hot fudge mixture over the sides.
Line the pan well for easy removal and neat slices. Grease the pan lightly, then line it with parchment paper, leaving a good amount of overhang on two sides. The parchment doesn’t just prevent sticking—it lets you lift the entire slab of fudge out in one piece. That makes it much easier to cut clean, even squares on a cutting board instead of hacking away at the fudge while it’s still in the tin.
Choose the right pan size to control thickness. An 8x8-inch pan usually gives you nice, thick squares. A larger pan (like 9x9 or 9x13) will spread the fudge thinner and give you more, smaller pieces. There’s no “wrong” choice—it’s just about what you prefer. If you’re planning to gift it, slightly thinner squares can go further on trays and in tins.
Use flaky sea salt, not table salt, for topping. Flaky or coarse sea salt gives you little pops of salt that balance the sweetness without making the whole fudge salty. Table salt is too fine and will disappear into the surface, making it taste uniformly salty instead of giving that classic salted caramel effect. Start with a light sprinkle, taste a piece once it’s set, and add a bit more next time if you want a bolder salty kick.
Let the fudge cool slightly before chilling. You can put the pan straight into the fridge, but letting it sit at room temperature for 10–15 minutes first takes some of the heat off. This helps prevent condensation from forming on top and can give you a slightly better texture. Then chill until fully set—usually at least 2 hours.
For clean cuts, use a sharp knife and warm it if needed. Once the fudge is cold and firm, lift it out of the pan and place it on a cutting board. Use a long, sharp knife, and if you want very neat edges, dip the knife in warm water, wipe it dry, and then slice. Wipe the blade between cuts so you’re not dragging crumbs or chocolate through the next piece.
Store and serve it at the right temperature. Salted caramel fudge can be stored at cool room temperature in an airtight container for about a week, or in the refrigerator for a firmer texture. If it’s been in the fridge, let it sit out for 10–15 minutes before serving so it softens slightly and the flavors come through more. It also freezes well; just wrap tightly and thaw in the fridge or at room temperature before serving.
Consider a stovetop method if you prefer more control. If you’re not a fan of using the microwave, you can melt the butter, sugar, and condensed milk gently over low heat on the stovetop, stirring constantly until the sugar has dissolved. Remove from the heat and stir in the white chocolate until smooth. The steps are the same—you just have a bit more control over the heat, which some bakers prefer.

Salted Caramel Fudge FAQS

What is salted caramel fudge made of?

Salted caramel fudge is typically made from sweetened condensed milk, brown sugar, butter, white chocolate, and sea salt. The condensed milk, butter, and brown sugar create a quick caramel base, the white chocolate gives it that smooth, fudgy texture, and the sea salt balances the sweetness and brings out the caramel flavor.

Do I need a candy thermometer for this salted caramel fudge recipe?

No, you don’t need a thermometer for this recipe. It’s a shortcut, no-fail style fudge. As long as you melt the butter, condensed milk, and brown sugar together until the sugar is fully dissolved and the mixture is smooth before adding the white chocolate, it will set without needing to hit a precise temperature.

Why did my salted caramel fudge turn out grainy?

Grainy fudge usually means the sugar wasn’t fully dissolved before you added the white chocolate, or the mixture was overheated. Make sure you microwave the butter, condensed milk, and brown sugar mixture long enough—stirring between each interval—until you can no longer see or feel sugar crystals. Once you add the white chocolate, melt it gently and avoid overheating so it stays smooth and glossy.

Can I make salted caramel fudge on the stovetop instead of the microwave?

Yes, you can melt everything on the stovetop if you prefer more control. Add the butter, condensed milk, and brown sugar to a saucepan and cook over low heat, stirring often, until the sugar is completely dissolved and the mixture is smooth. Remove from the heat, add the white chocolate, and stir until melted. Then pour into the pan and continue as directed.

How long does salted caramel fudge take to set?

Typically, the fudge will set in about 2 hours in the refrigerator. If your kitchen is cool, you can also let it set at room temperature, but that may take a bit longer. For cleaner cuts and firmer squares—especially if you’re gifting it—chilling for a few hours or even overnight is ideal.

How should I store salted caramel fudge?

Once the fudge is fully set and cut into squares, store it in an airtight container. You can keep it at cool room temperature for about a week, or in the refrigerator for up to 2 weeks. If stored in the fridge, let it sit out for a few minutes before serving so it softens slightly and the caramel flavor really comes through.

Can I freeze salted caramel fudge?

Yes, salted caramel fudge freezes very well. Place the cut pieces in a single layer to firm up, then transfer them to a freezer-safe container or bag with parchment or wax paper between layers. Freeze for up to 2–3 months. Thaw in the refrigerator or at room temperature until soft enough to eat.

Can I use regular table salt instead of sea salt on top?

You can, but sea salt or flaky salt works much better. Flaky sea salt gives little bursts of saltiness that contrast with the sweetness, whereas table salt can make the whole top layer taste uniformly salty. If you only have table salt, use a very light hand and mix it into the fudge instead of sprinkling heavily on top.

Wrapping Things Up

That’s all you need to make salted caramel fudge from scratch. It’s simple, rich, and hits that perfect balance of sweet and salty in every bite. With just a handful of ingredients and a quick microwave method, you get smooth, creamy fudge that looks and tastes like it took way more effort than it actually does.

These little squares of salted caramel fudge are perfect for holidays, gifting, or anytime you want a decadent treat to share. Put them on a Christmas cookie tray, pack them into tins for friends and neighbors, or serve them after dinner and watch how fast they disappear.

I hope you enjoy this salted caramel fudge recipe as much as I do. If you give it a try, please leave a comment and rating below—it genuinely helps more people find the recipe, and I’d love to hear how it turned out for you!

More Fudge Recipes

If this caramel fudge was a hit, these other recipes will surely wow you as well!

Give one of these a try next:

Yield: 20 squares

Salted Caramel Fudge (Easy Microwave Recipe)

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

8 ½ Tbsps. (120g) Unsalted Butter
1 can (395g) Sweetened Condensed Milk
Just under 3 cups (475) Light Brown Sugar
1 ¾ cups (220g) White Chocolate
Sea Salt

Instructions

Grease and line a rectangular tin with baking paper and set aside (any size works, it will just change the thickness of your fudge).
Place the butter, condensed milk, and brown sugar into a microwave-safe bowl. Melt together in the microwave for about 2-4 minutes (take out and stir every minute until fully combined) - see tips below. It’s really important that the sugar is completely dissolved at this stage, so if you need to add a couple more minutes feel free to do it.
Add the white chocolate to the bowl and stir until it incorporates with the rest of the mixture.
Pour the fudge into the prepared tin and sprinkle the sea salt on top.
Place into the fridge to set for 2 hours before cutting into pieces.

Nutrition Information:

Yield:

Serving Size:

1 Piece
Amount Per Serving: Calories: 261Total Fat: 10gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 1gCholesterol: 50mgSodium: 35mgCarbohydrates: 40gFiber: 0gSugar: 35gProtein: 3g

Comments

Abigail

July 21, 2022 at 12:12 pm

Wonderful flavor like yum!!

Alanna

August 10, 2022 at 3:48 pm

I love salted caramel and this was divine.

Sam

November 28, 2023 at 9:24 pm

My family LOVES this recipe. quick question, did it change from last year? I have a screen shot of the ingredients and the measurements I have are different. I want to make sure I use the right one (my family made me make multiple batches last year so.i don't want to deviate from last years recipe)

- Brendan Cunningham
  
  November 29, 2023 at 9:38 pm
  
  We're so happy you and your family likes the fudge!! Everything should be the same 🙂