Ingredients
Equipment
Method
Prep the pan
- Line an 8x8 pan with parchment and butter generously, then set it aside for faster pouring later.
Boil the caramel mixture
- Combine granulated sugar, unsalted butter, heavy cream, corn syrup, and sweetened condensed milk in a heavy-bottomed saucepan and stir just to combine.
- Bring the mixture to a boil over medium heat, stirring constantly until it looks thick and actively bubbling.
- Cook, stirring frequently, until the candy thermometer reads 238-240F (soft ball stage) for a glossy caramel consistency.
Finish and set
- Remove from the heat, then stir in vanilla extract and salt until fully incorporated and smooth.
- Pour the hot fudge into the prepared pan and sprinkle flaky sea salt evenly over the top.
- Cool at room temperature for 1 hour until the surface is less fluid, then refrigerate for 1 more hour until set.
Cut into squares
- Cut the caramel fudge into squares with a sharp knife, wiping the blade as needed for clean edges.
Notes
Pro tip: for accurate soft ball stage, keep the thermometer tip from touching the pan bottom and stir consistently so the temperature climbs evenly. Store covered in the refrigerator up to 7 days; freeze in an airtight container up to 2 months (thaw overnight in the fridge). For a lighter option, swap half the butter for a like amount of unsalted plant-based butter, noting the texture may be slightly softer.