This fudge recipe started as a way to tame my obsession with caramel and chocolate. It’s an unpolished, honest attempt at creating a treat that’s both nostalgic and a little daring—think smoky, oozy, with a hint of salt. I love how it turns out a little unpredictable, every batch with its own quirks and charms.

Why I Keep Coming Back to This Fudge

It’s unpredictable, a little chaotic, but always rewarding. When I need a quick fix of comfort or a touch of nostalgia, this fudge delivers. Every batch reminds me that the simplest ingredients, treated right, can create something extraordinary.

Breaking Down the Magic Ingredients

Sweetened condensed milk: Creates that oozy, chewy texture. Swap with evaporated milk for a less sweet version.
Butter: Adds richness and depth. Margarine works in a pinch, but won’t deliver the same velvety feel.
Sugar: The core sweetener. Brown sugar can add a caramel note, if you like a darker fudge.
Vanilla extract: Brightens everything up with a warm, floral note. Almond or coffee extract can be fun swaps.
Salt: Enhances all flavors. Sea salt flakes give a nice crunch and salty contrast.
Chocolate (optional): For a richer, deeper flavor. Use dark or milk, depending on your mood.

Tools of the Trade for Fudge Making

Heavy-bottomed saucepan: Distributes heat evenly, prevents scorching.
Candy thermometer: Ensures perfect temperature, avoiding grainy fudge.
Wooden spoon: Stirring without scratching the pan.
Lined baking pan: Facilitates easy removal and clean cuts.

Step-by-Step to Fudge Heaven

Step 1: Gather your ingredients and tools before you start. It’s chaos when you’re scrambling mid-melt.

Step 2: Pour the sugar, butter, and condensed milk into a heavy-bottomed pan. Turn the heat to medium, about 160°C (320°F).

Step 3: Stir constantly with a wooden spoon, feeling the mixture thicken and shimmer. Watch for the crackle of boiling sugar.

Step 4: Once it reaches 115°C (240°F) on a candy thermometer or passes the soft ball stage, remove from heat.

Step 5: Quickly stir in your flavorings and mix vigorously for about 2 minutes until glossy.

Step 6: Pour the hot fudge into a prepared pan. Let it sit undisturbed for at least 2 hours, or until firm.

Step 7: Once set, cut into squares and enjoy the chewy, buttery richness.

Cooking Checks and Tricks to Keep in Mind

The mixture should be a rich caramel color, not too dark or burnt.
The smell should be sweet with a hint of caramelized butter—no burnt aroma.
Fudge should hold its shape when cooled and cut cleanly without crumbling.

Common Fudge-Making Pitfalls and How to Dodge Them

Not stirring enough or overcooking.? FROSTED OR GRAINY TEXTURE – Stir constantly, cook to the right temperature.
Removing from heat too early.? FUDGE IS TOO SOFT – Let it cool longer, or add more sugar next time.
Cooling too quickly or unevenly.? Fudge cracks or is crumbly – Don’t rush cooling, let it set fully.
Skipping preparation steps.? Fudge sticks to the pan – Line it well or use non-stick spray.

Chocolate Caramel Fudge

This chocolate caramel fudge combines rich, velvety chocolate with gooey caramel made from sweetened condensed milk, butter, and sugar. The mixture is heated until thickened and glossy, then poured into a pan to set into a chewy, decadent treat with a hint of salt and optional chocolate for extra richness. Its final appearance is smooth, shiny, and cut into perfect squares for sharing.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 16

Course: Main Course

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

1 can sweetened condensed milk for chewy texture
1/2 cup unsalted butter adds richness
1 1/2 cups granulated sugar sweetens the fudge
1/2 cup dark chocolate chips optional for extra richness
1 teaspoon vanilla extract brightens flavor
1/4 teaspoon sea salt flakes for contrast and flavor enhancement

Equipment

Heavy-bottomed saucepan
Candy thermometer
Wooden spoon
Lined baking pan

Method

Gather all your ingredients, then line a baking pan with parchment paper to prevent sticking.
Pour the sweetened condensed milk, butter, and sugar into a heavy-bottomed saucepan. Turn the heat to medium and stir constantly until the mixture begins to melt and combine smoothly.
Continue stirring as the mixture heats up, feeling it thicken and shimmer, and listening for a gentle bubbling sound. Watch for the mixture to turn a rich caramel color, about 8-10 minutes.
Insert a candy thermometer and cook until the temperature reaches 115°C (240°F), or until the mixture reaches the soft ball stage. Remove from heat immediately once this temperature is reached.
Quickly stir in the vanilla extract and sea salt flakes, then add the chocolate chips if using. Mix vigorously for about 2 minutes until the mixture is glossy and smooth.
Pour the hot fudge into your prepared pan, spreading it evenly with a spatula. Let it sit at room temperature without disturbance for at least 2 hours, or until fully set and firm.
Once the fudge is firm and shiny, use a sharp knife to cut into squares. Enjoy the chewy, velvety richness of this decadent treat.

Notes

For a richer flavor, try adding a splash of coffee extract or sprinkling sea salt flakes on top before setting.

Making this fudge is like capturing a moment of sweet chaos. It’s messy, it’s sticky, and it’s worth every second. Don’t rush the cooling—patience here makes all the difference. Personalize it with your favorite flavors, maybe a sprinkle of sea salt or a dash of espresso powder. Each batch is a little different, a testament to your kitchen’s magic.

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.