Salted Caramel Chocolate Fudge Recipe - The Cookie Rookie® (2024)

4.34 from 63 votes

Author: Becky Hardin

• ▢ 2 cups milk chocolate chips 340 grams
• ▢ ¾ cup sweetened condensed milk 234 grams
• ▢ ¼ cup salted butter 57 grams (½ stick)
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon ground nutmeg
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ ½ cup caramel topping 160 grams
• ▢ Coarse ground salt optional, for topping

• In a microwavable bowl, combine the milk chocolate chips, sweetened condensed milk, salted butter, cinnamon, salt, and nutmeg.

  2 cups milk chocolate chips, ¾ cup sweetened condensed milk, ¼ cup salted butter, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt, ¼ teaspoon ground nutmeg

• Microwave the mixture in intervals of ten to thirty seconds or until everything is mixed smoothly together. Make sure this is done in intervals.

• Once everything is melted, pour in the vanilla extract and stir until combined. Make sure you do this quickly, as the chocolate may start to harden. The mixture should be quite thick.

  1 teaspoon pure vanilla extract

• Quickly pour mixture into a greased and parchment-lined 8×8 inch baking pan. Set aside.

• Drizzle the caramel topping over the chocolate to create caramel swirls throughout the mixture.

  ½ cup caramel topping

• Refrigerate for 2-3 hours or until everything firms up.

• Top with coarse ground salt, if desired, cut into small rectangles, and serve.

  Coarse ground salt

• Be sure to line your baking sheet with parchment. If you don’t, the fudge can get stuck to the tin. Let the parchment overlap the tin so that you can remove it easily.
• Melt the chocolate slowly in the microwave, stirring between intervals, so that it doesn’t burn. You can also melt it in a double boiler on the stovetop.

• Storage: Store salted caramel chocolate fudge in an airtight container at room temperature for up to 2 weeks, in the refrigerator for up to 4 weeks,or in the freezer for up to 3 months.

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Made this fudge for a Christmas treat and honestly was not a fan of the cinnamon and nutmeg in the fudge. The caramel turned out to be a huge mess I refrigerated it over night and it was still super runny. Unfortunately I wouldn’t make this again.

Is there a particular brand of Caramel topping you use for this recipe and would therefore recommend? And also a particular type of Caramel topping in that brand? Like, do you know the specific name of the one that you use? Is it one that’s meant to be an ice cream topping, or maybe a thicker kind that’s used for something like dipping apple slices into? Does it come in a Squeeze bottle, or maybe in a glass jar? It appears evident that getting the right brand, type, and thickness of Caramel topping seems to be a pretty important detail… Thank you!

Last edited 2 years ago by Livvy

The caramel does not solidify, not even after a day in the fridge. It stays sticky and impossible to cut nicely. …

These are good in theory but…the caramel retains its out of the bottle consistency (fluid) so the top of the fudge never hardens. The result is a sticky—albeit tasty—mess. They look nothing like the picture.

How firm do these get exactly? They sound delicious but I want to stack them in a small tin and with the caramel topping I’m concerned they’ll stick together. Thanks.

These look delicious and I want to try them, but dont have condensed milk. Can I substitute with something else like coconut milk? Or do I need condensed milk?