Salted Caramel Fudge
Salted Caramel Fudge
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 16 bars (4x4)
Measurements:
(Recipe in grams below!)
Caramel Fudge
3 cups white chocolate
1 can condensed milk
1/4 cup caramel
Caramel
1 cup white sugar
1/4 water
5 tbsp butter
1 cup heavy cream
1 tsp salt
Toppings
1/4 cup crushed toffee chunks
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment (~$15) to make for your kitchen because they will allow you to copy recipes perfectly and they are far more reliable and reduce the number of dishes you use! Click here to order a food scale!
Why is my fudge not thickening?
If your fudge it noticeably thin, this may be due to not tempering your chocolate. DO NOT heat up your chocolate with your condensed milk.
Notice how chocolate stays soft after heating it up and chilling it again? This is because the chocolate is not tempered. This is an issue you can run into while making fudge. It is important to not melt your chocolate at all or it will not cool well or thicken your fudge. Simply add it to your warm condensed milk and let it melt into it.
Measurements In Grams:
Caramel Fudge
500 grams white chocolate
1 can condensed milk (14 oz)
80 grams caramel
Caramel
200 grams white sugar
60 grams water
70 grams butter
240 grams heavy cream
1 tsp salt
Toppings
40 grams crushed toffee chunks
Kitchen Equipment
medium sized microwavable bowl with rubber spatula
parchment paper
paper clips/binder clips (optional)
measuring cups or kitchen scale
square baking pan
Instructions
Step 1
Caramel Sauce: Add water and white sugar in a medium sized saucepan (do not mix) over medium heat for 8-10 minutes (or until golden-brown).
Remove from heat and stir in butter.
Once mixed in, add in warm heavy cream and mix right away (it will bubble up, but just keep mixing).
Add saucepan back on medium heat for 3-4 minutes (mixing constantly). Lastly, remove from heat and add vanilla extract and salt.
Step 2
Caramel Fudge: Heat condensed milk in a microwave safe bowl for 90 seconds (watch it, in case it bubbles over). Add in white chocolate and let sit for 1 minute before mixing together with a spatula/spoon. Lastly, mix in caramel until combined.
Step 3
Store fudge in the fridge/freezer for 1-2 hours.
Step 4
Cut 4x4 with (preferably) a stainless-steel knife, into 16 individual bars. (Or 4x3 if you used a rectangular pan.)
Step 5
You can eat these fresh and/or put these in the fridge to store up to 12 days!