Ingredients
Equipment
Method
Prepare the pan
- Line an 8x8 pan with parchment and butter generously, leaving overhang for easy lifting. The surface should look glossy with a light butter sheen where fudge will touch.
Cook the caramel to soft-ball stage
- Combine granulated sugar, unsalted butter, heavy cream, light corn syrup, and sweetened condensed milk in a heavy-bottomed saucepan. Stir just until the mixture looks uniform before heating.
- Bring the mixture to a boil over medium heat, stirring constantly. Watch for steady bubbling across the entire surface.
- Cook, stirring frequently, until the mixture reaches 238-240F (soft ball stage) on a candy thermometer. Use the thermometer reading as your visual cue—once it hits the range, proceed immediately.
Finish and set
- Remove from heat and stir in vanilla and salt. The mixture should look glossy and slightly thickened as you stir.
- Pour into the prepared pan and sprinkle with flaky sea salt. Add salt while the surface is still warm so crystals adhere.
- Cool at room temperature for 1 hour. The top should firm slightly and lose its wet gloss before refrigerating.
- Refrigerate for 1 hour until fully set. The fudge should feel firm and hold shape when pressed lightly at the edge.
Cut and serve
- Cut into squares with a sharp knife. For cleaner edges, lift out using parchment and slice in one smooth motion.
Notes
Pro tip: keep stirring during the boil and rely on the candy thermometer—caramel fudge texture hinges on the 238–240°F soft-ball stage. Store covered in the refrigerator up to 5 days; freeze up to 2 months (thaw overnight in the fridge). For a less-sweet option, use unsweetened evaporated milk instead of sweetened condensed milk, noting the fudge may set slightly softer and taste less caramel-forward.