Make a batch of this salted caramel fudge, then check out more Christmas gift recipes, including our classic fudge, Baileys fudge, chocolate fudge, vegan fudge and vanilla fudge.

Recipe tip: For alternate flavour combinations, beat one of the following into the mixture just before scraping into the tin:

• 2 tbsp of dark rum and 50g of raisins
• 50g of cocoa powder
• 50g of toasted chopped pecans


  • 397g tin condensed milk
  • 500g soft light brown sugar
  • 125g unsalted butter
  • 150ml whole milk
  • 2 tbsp salted caramel sauce
  • sea salt flakes


  • STEP 1

    Line a 20cm square brownie tin with baking paper. Tip all of the ingredients, except the salted caramel sauce and salt, into a large pan over a low heat and stir until the sugar has melted. Turn up the heat and simmer for 15-20 minutes, stirring regularly to avoid the mixture catching, until it reaches 115C on a sugar thermometer. If you don’t have a thermometer, carefully drop ½ tsp of the mixture into a glass of cold water. Leave for 30 seconds to cool, then pick up the ball of syrup and squeeze between your fingers – it should be slightly firm but malleable. If it’s too syrupy and dissipates in the water then the fudge needs longer on the hob. Repeat this process after another 2-3 minutes.

  • STEP 2

    Remove the mixture from the heat and leave to cool for 5 minutes.

  • STEP 3

    Use a wooden spoon to beat the mixture for 5 minutes until it thickens and loses its shine.

  • STEP 4

    Tip into the prepared tin and use the spoon to work it into the corners. Dot the top with the salted caramel sauce and use a skewer to swirl it through the mixture. Sprinkle with some sea salt flakes and leave at room temperature until completely cool and set.

  • STEP 5

    Transfer to a chopping board and cut into 25 squares. This will keep in an airtight box at room temperature for a month.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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