How to Make Salted Caramel Chocolate Fudge

Co-authored by wikiHow Staff

Last Updated: May 5, 2021

There aren’t many desserts more decadent than good old-fashioned chocolate fudge, but salted caramel chocolate fudge certainly is. The combination of the chocolate’s richness with the saltiness of the caramel drizzle makes this dessert a party favorite. Fortunately, it’s also pretty simple! With the proper ingredients and supplies, you can whip up this mouthwatering treat in no time.

Ingredients

14 oz (396 g) sweetened condensed milk
1 pound (453.6 g) chocolate chips (bittersweet or semi sweet)
4 tbsp (56.7 g) unsalted butter
1 tbsp (15 mL) bourbon
2 tbsp (30 mL) vanilla extract
1/4 cup (60 mL) dulce de leche
coarse sea salt flakes

Part 1

Part 1 of 3:
Creating the Fudge

1
Prepare your pan. Fudge is pretty sticky, so you won’t be pouring it directly into a pan. Instead, grease an 8-inch by 8-inch pan with a non-stick spray. Then, place a sheet of parchment paper or wax paper into the pan, making sure that it covers the bottom and sides completely, with a couple of inches to spare. Spray the paper with the non-stick cooking spray as well.^{[1]
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2
Heat your milk, chocolate, butter, bourbon, and vanilla. Using a double boiler, or a homemade double boiler, start creating the chocolate mixture. Pour the chocolate chips, sweetened condensed milk, butter, bourbon, and vanilla into the top bowl. Set your stovetop to low heat so that the water in your double boiler begins to boil. Stir the ingredients as the chocolate begins to melt and the ingredients blend together.^{[2]
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- It’s important not to raise the heat too quickly, because the chocolate chips can burn easily.
- Make sure to stir your mixture constantly as it’s on the stove.
3
Pour the mixture into your pan. After everything is thoroughly mixed together, pour it into the pan you prepared. Use a rubber spatula to get all of the chocolate – you want to make as much fudge as possible! Smooth the surface of the fudge and make sure the entire pan is filled.^{[3]
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Part 2

Part 2 of 3:
Concocting the Caramel Topping

1
Heat your dulce de leche. You can make dulce de leche from scratch for this recipe. If you’d rather skip the extra work, you can also buy dulce de leche from your local grocery store (although you’d be more likely to find it in ethnic or specialty grocery stores). Warm the dulce de leche in your microwave until it is a consistency that can be easily poured.^{[4]
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2
Drizzle the dulce de leche over your fudge. You can do this however you want. If you have a steady hand, you can make neat zigzagging stripes over your fudge. Otherwise, just pour it on! If you have enough dulce de leche, you can also certainly cover the entire pan of chocolate, so that there is a solid caramel layer at the top.^{[5]
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3
Top your fudge with the sea salt flakes. The only thing missing from your salted caramel fudge is the actual salt. Instead of grabbing for regular table salt, sprinkle some coarse sea salt over the fudge. Not only will this taste better, but it’ll make your fudge look absolutely gourmet!^{[6]
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Part 3

Part 3 of 3:
Finishing Your Fudge

1
Cool your fudge in the refrigerator. Place your pan in your refrigerator uncovered. The fudge will be cooled and ready to serve after about four hours. Ideally, you should leave it over night. This gives the caramel and chocolate type to really meld. After your fudge cools, it’ll be deliciously dense.^{[7]
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2
Slice your fudge using a warm knife. The easiest way to cut through the dense dessert is with some warmth. Hold your knife under hot water for a couple of seconds, and then quickly dry it. Slice into your fudge immediately. Cut it into small squares, about half the size of a typical brownie (or even smaller). These are extremely rich.^{[8]
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3
Store your fudge in the refrigerator. To keep your leftover fudge good, it’s best to store it in your refrigerator. It should be good for about two weeks. However, after you taste your fudge, it might not last that long! Enjoy.^{[9]
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