Ingredients
Equipment
Method
Prep the pan
- Line an 8x8 pan with parchment and butter generously, so the fudge releases cleanly after setting. Make sure the parchment covers the bottom and extends up the sides for easy lifting.
Cook the caramel to soft ball stage
- Combine granulated sugar, unsalted butter, heavy cream, light corn syrup, and sweetened condensed milk in a heavy-bottomed saucepan. Stir just to mix before you start heating.
- Bring the mixture to a boil over medium heat while stirring constantly. Keep scraping the bottom so it doesn’t scorch.
- Continue cooking, stirring frequently, until the mixture reaches 238-240°F (soft ball stage) on a candy thermometer. The caramel should look glossy and dark amber as it approaches temperature.
Flavor, pour, and set
- Remove the pan from the heat and stir in vanilla extract and salt. The mixture will look slightly lighter and smoother right after mixing.
- Pour the hot caramel into the prepared 8x8 pan and immediately sprinkle Flaky sea salt for topping. Add the salt while the surface is still glossy so it adheres.
- Cool at room temperature for 1 hour, until the fudge loses most of its surface heat. You should see it start to look set rather than pourable.
- Refrigerate for 1 more hour until set and firm to the touch. The caramel fudge should slice cleanly and feel dense.
Cut and serve
- Cut into squares with a sharp knife, wiping the blade between cuts if needed for neat edges. Serve immediately or store for later.
Notes
Pro tip: use a candy thermometer clipped to the pan and avoid stirring less once it nears 238°F—small temperature differences can change texture. Store caramel fudge in an airtight container in the refrigerator for up to 7 days; freeze in a sealed container for up to 2 months (thaw overnight in the fridge). For a dairy-light swap, replace heavy cream with an equal amount of full-fat evaporated oat milk, but the set texture may be slightly softer.