Salted Caramel Chocolate Fudge

Chocolate fudge topped with sea salt caramel served on a cake stand

5 from 1 vote

Salted Caramel Chocolate Fudge

This creamy salted caramel chocolate fudge is the best easy no bake dessert for holiday parties! Easily make a large batch for serving a crowd with this recipe.

Servings pounds

Cook Time 10

Set Time 3

Total Time 3 10

Equipment

Ingredients

14 ounces sweetened condensed milk
24 ounces milk chocolate chips
1 teaspoon vanilla extract
½ teaspoon fine sea salt
¾ cup old fashioned caramel dip
1 to 2 teaspoons coarse sea salt

US Customary - Metric

Instructions

Lightly grease the bottom and sides of a 9-inch round pan.
In a medium saucepan, warm the condensed milk over medium heat for a few minutes. Then add the chocolate chips and begin stirring, scraping the bottom and sides of the saucepan as the chocolate melts. Continue stirring vigorously until the chocolate chips have melted and are fully incorporated.
Remove the pan from heat. Stir in the vanilla extract and fine sea salt until fully incorporated. The fudge should have a smooth, creamy consistency at this point.
Pour the fudge into the prepared pan. Use a rubber spatula to help spread it into an even layer.
Set the fudge in the refrigerator for at least 1 hour. After 1 hour, spoon caramel dip on top of the fudge. Use a rubber spatula to spread it into an even layer, almost like frosting a cake. Then sprinkle evenly with coarse sea salt.
Set the fudge in the fridge for at least another 2 hours, or overnight. This will help the caramel dip solidify slightly so that the fudge is easier to slice and serve.
To serve, carefully remove the fudge from the pan and smooth out the caramel around the edges with a knife or rubber spatula. Let it warm up at room temperature for at least 5 to 10 minutes, or run a knife under hot water to slice through the cold fudge.

Notes

Essential tools: A rubber spatula is super helpful when making fudge! You'll use it to scrape, stir, and smooth the fudge at different stages in this recipe. (It'll even help you get all the condensed milk out of the can). We also recommend using a springform pan for making a large, round slab of fudge - it makes it so much easier to release the fudge from the pan.

Stirring the fudge: Once you add the chocolate chips, start stirring and don't stop until it's all melted and the fudge is a smooth and creamy consistency. Otherwise your chocolate may burn, and you'll end up with more of a lumpy texture.

Serving suggestions: This decadent fudge is the best no bake dessert for Thanksgiving, Christmas, or even Valentine's Day. You can serve it on a cake stand and slice thin wedges of it for a beautiful (and delicious) presentation on the table.

Storing fudge: You can store sea salt caramel chocolate fudge in an airtight container in the refrigerator for up to 2 weeks.

Author: Nicole Langdon

Calories: 2021kcal

Course: Dessert

Cuisine: American

Keyword: cake pan, caramel dip, christmas, coarse sea salt, dessert, fine sea salt, milk chocolate chips, springform pan, sweetened condensed milk, sweets, thanksgiving, valentine's day, vanilla

Nutrition