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Salted Caramel Fudge

Course Snack
Cuisine American
Keyword caramel fudge, holiday candy, homemade fudge
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 40 pieces
Creamy caramel fudge made with caramel bits and marshmallow fluff, finished with flaky sea salt.

Ingredients

  • 3 cups granulated sugar
  • 3/4 cup butter
  • 5 oz evaporated milk
  • 16 oz caramel bits (about 1 1/2 bags)
  • 1 (7 oz) jar marshmallow fluff
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp coarse sea salt for topping

Directions

  • Line a 9-by-13-inch pan with parchment and grease the parchment.
  • Combine the sugar, butter, and evaporated milk in a large saucepan. Cook over medium-low heat, stirring constantly, until it reaches 235°F (soft-ball stage), about 8 to 10 minutes.
  • Take it off the heat and stir in the caramel bits, marshmallow fluff, vanilla, and salt until smooth.
  • Pour it into the pan, sprinkle the coarse salt over the top, and press it in gently.
  • Let it cool several hours before cutting.

Notes

Keep it refrigerated for up to a week. Boiling sugar causes serious burns, so this is a grown-up job.

Nutrition

Serving: 39g | Calories: 134kcal | Carbohydrates: 26g | Protein: 0.5g | Fat: 3.7g | Saturated Fat: 2.4g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 103mg | Potassium: 20mg | Fiber: 0g | Sugar: 25g | Vitamin A: 122IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0mg

Nutrition is an estimate per serving from USDA FoodData Central, for 40 pieces; caramel bits counted as caramel topping, marshmallow fluff counted as marshmallows. Brands and portions vary, so use it only as an approximation.