Description
This Easy Salted Caramel Fudge combines rich bittersweet chocolate with creamy dulce de leche and a hint of bourbon, all swirled together and sprinkled with coarse sea salt flakes. Perfectly balanced between sweet and salty, this no-bake fudge is smooth, indulgent, and simple to make with just a few ingredients. Ideal for festive occasions or as a delightful homemade treat.
Ingredients
Scale
Fudge Base
- 1 can sweetened condensed milk (14 ounces)
- 1 pound chopped bittersweet or semi-sweet chocolate (or equivalent weight in chocolate chips)
- 4 tablespoons unsalted butter
- 1 tablespoon bourbon
- 2 teaspoons pure vanilla extract (or 3 teaspoons vanilla if omitting bourbon)
Topping
- 1/4 cup dulce de leche
- Coarse sea salt flakes (preferably Maldon Sea Salt)
Equipment
- 8-inch by 8-inch square pan
- Non-stick cooking spray
- Parchment paper
Instructions
- Prepare the pan: Lightly spray an 8-inch by 8-inch pan with non-stick cooking spray. Press a piece of parchment paper into the pan so it rises up the sides on at least two sides. Spray the parchment lightly with cooking spray and set aside. This makes removing the fudge easier after chilling.
- Melt the fudge ingredients: In a stainless steel bowl, combine the sweetened condensed milk, chopped chocolate or chocolate chips, unsalted butter, bourbon, and vanilla extract. Place this bowl over a saucepan filled with about two inches of boiling water, ensuring the bowl doesn’t touch the water. Reduce heat to low and stir gently but constantly until all the chocolate has melted and the mixture is smooth and uniform in texture.
- Pour into pan: Once the fudge mixture is smooth, pour it evenly into the prepared pan.
- Heat the dulce de leche: Warm the dulce de leche until it is pourable—this can be done quickly in the microwave by heating in short intervals and stirring in between.
- Swirl and salt: Drizzle the warmed dulce de leche over the top of the fudge. Use a butterknife or skewer to gently swirl the dulce de leche into the fudge mixture for a marbled effect. Sprinkle coarse sea salt flakes generously over the top to enhance the sweet and salty flavor.
- Chill: Place the pan uncovered into the refrigerator for at least 4 hours, preferably overnight, to allow the fudge to set properly.
- Slice and store: Once set, lift the fudge out of the pan using the parchment paper edges and cut into small cubes. Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
Notes
- The bourbon adds a subtle depth of flavor but can be omitted or substituted with an additional teaspoon of vanilla extract for a non-alcoholic version.
- Using high-quality chocolate will result in better flavor and texture.
- Swirling the dulce de leche while both mixtures are warm ensures a beautiful marbled effect without mixing completely.
- Coarse sea salt like Maldon is preferred for its clean, flaky texture that contrasts nicely with the smooth fudge.
- Keep fudge refrigerated to maintain its firmness and freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (melting and swirling, stovetop double boiler method)
- Category: Dessert
- Method: Stovetop
- Cuisine: American
