This rich and creamy salted caramel fudge requires no candy thermometer and uses just four simple ingredients to create an irresistible sweet and salty treat.
Recipe Details
Ingredients
- 340g white chocolate chips
- 397g sweetened condensed milk (1 can)
- 180ml thick caramel sauce or dulce de leche
- 5ml flaky sea salt (like Maldon)
Instructions
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Line a 20cm (8-inch) square baking pan with parchment paper, leaving overhang for easy removal.
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In a microwave-safe bowl, combine 340g white chocolate chips and 397g sweetened condensed milk (1 can). Microwave in 30-second intervals, stirring between each, until smooth and melted.
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Pour half the white chocolate mixture into the prepared pan and spread evenly.
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Drizzle 180ml thick caramel sauce or dulce de leche over the white chocolate layer, then dollop remaining white chocolate mixture on top.
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Using a knife, swirl the mixtures together to create a marbled effect. Don't overmix - you want distinct swirls.
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Sprinkle 5ml flaky sea salt (like Maldon) evenly over the top.
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Refrigerate for at least 3 hours or until completely set.
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Using the parchment overhang, lift fudge from pan and cut into 16 squares with a sharp knife.
Tips
Chocolate Quality: Use good quality white chocolate chips for the best flavor and melting properties.
Caramel Consistency: Use thick caramel sauce or dulce de leche rather than thin caramel syrup for better swirling.
Microwave Method: Heat in short intervals and stir frequently to prevent burning. Chocolate can seize if overheated.
Marbling Technique: Create figure-8 patterns with your knife for the most attractive swirls.
Salt Selection: Flaky sea salt provides the perfect texture contrast. Avoid fine table salt which dissolves too quickly.
Storage: Store covered in refrigerator for up to 2 weeks. Let come to room temperature for 10 minutes before serving for best texture.
Gift Idea: Cut into squares and package in decorative boxes for beautiful homemade gifts.