Salted Caramel Fudge

Photo by: K. Henriques

This fudge recipe comes compliments @fitwafflekitchen on Instagram. There’s a great reel on IG for this recipe but for ease of use I put the ingredients and instructions below, as well as my comments.


1 tin condensed milk
120g unsalted butter
250g light brown sugar
1/4 tsp salt (plus extra for sprinkling)
270g white chocolate


Line an 8×8 pan with parchment paper and set it aside. Melt the sweetened condensed milk, butter, and brown sugar together. Once it’s melted kick the heat up a little and let the mixture bubble and thicken. Take the mixture off the heat and add the white chocolate and salt. Pour this into the lined 8×8 pan and then top with more salt and refrigerate at least 2 hours.

This recipe is super easy and honestly the only issue I had was brown bits at the bottom of the pan because the mixture was burning a little. To avoid this just keep stirring and thankfully it wasn’t too bad so it didn’t mess up the rest of the recipe. Most fudge recipes explicitly say to not put it in the fridge (since it crystalizes) so I was a little nervous about that aspect of the instructions. We had some Maldon sea salt so I added that to the top once it was all done since it looks really pretty.

It tasted really good; though I felt like I tasted more of the white chocolate than anything. My sister did taste the caramel so that was probably just me. Super easy and delicious; would absolutely make these again.

Baking Ease10
Time Spent10

Recipe Used: @fitwafflekitchen

One response to “Salted Caramel Fudge”

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