Soft fudge with a layer of savory caramel and a sprinkle of sea salt that makes every bite the perfect balance of sweet and salty. The texture is dense yet soft, melting slowly in your mouth, perfect as a gift or a relaxing snack at home. No oven needed, just a saucepan and a little patience for stirring.
🧂 Ingredients
🍽️ Servings: 16
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams white chocolate
- 1 can (390 grams) sweetened condensed milk
- 60 grams unsalted butter
- 100 grams granulated sugar
- 80 ml heavy cream
- 1 tsp coarse sea salt (sea salt flakes)
- 1 tsp vanilla extract
- 1/4 tsp fine salt
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👩🍳 Instructions
- 1 Prepare a small square baking pan (about 18x18 cm), and line it with parchment paper so it's easy to remove later.
- 2 Make the caramel first: put the granulated sugar into a dry saucepan, heat over medium heat while occasionally swirling the pan (do not stir) until the sugar melts and turns golden brown.
- 3 Once the sugar has melted completely, turn off the heat and pour in the heavy cream a little at a time while stirring quickly (be careful, it will bubble up). Stir until smooth and even, then add half of the butter and stir again. Set this caramel aside.
- 4 In another saucepan, melt the white chocolate, the remaining butter, and the sweetened condensed milk over low heat, stirring continuously until fully melted and free of lumps.
- 5 Turn off the heat, add the vanilla extract and fine salt, and stir well. Pour about 2/3 of the fudge mixture into the pan and smooth it out with a spatula.
- 6 Pour the caramel on top and spread it out gently. Pour the remaining fudge mixture over the caramel and smooth the surface again.
- 7 Use a toothpick or the tip of a knife to create a thin swirl/marble pattern between the fudge and caramel layers.
- 8 Sprinkle the surface evenly with coarse sea salt. Chill in the refrigerator for at least 3-4 hours or until completely firm.
- 9 Once firm, remove from the pan and cut into squares as desired using a sharp knife that has been slightly warmed for neater cuts.
💡 Tips
• When making the caramel, don't stir it with a spoon at first — just swirl the pan so the sugar doesn't clump.
• Use a knife warmed with hot water and then wiped dry before cutting the fudge for neater, less sticky results.
• Store the fudge in an airtight container in the fridge; it will keep for up to 2 weeks.
• If you like a saltier flavor, sprinkle a bit more sea salt on top before the fudge fully sets.
📊 Nutrition Facts / serving
190
Calories (kcal)
2 g
Protein
10 g
Fat
23 g
Carbs
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