Easy Salted Caramel Fudge is a Foodie with Family classic

There’s nothing like a small square of something sweet and indulgent to make time stand still for a moment.

My eldest son is about to turn 20 and my youngest is nearly 12. It’s almost unbelievable that those little babies I held are now young adults — my oldest finished his first year of college — and I’m feeling a bit sentimental.

For moments like this, food is excellent medicine: friends, family, and a few bites of something decadent.

That’s right. When I feel time slipping away, I turn to Easy Salted Caramel Fudge.

This fudge is dangerously simple: just five ingredients (six if you add a splash of bourbon, which I usually do). All are easy to find — unless you live in a dry town, in which case you might have to drive a bit farther for the bourbon. If you prefer to skip alcohol, the fudge is just as delicious without it.

Making this fudge is straightforward and satisfying.

Why bourbon? The subtle smoky, caramel notes of bourbon pair beautifully with the gooey salted caramel and dark chocolate. It adds a bit of complexity and sophistication that many fudges lack. If you’d like to see how easy it is, there’s a short video demonstration embedded below.

For now, I’m going to enjoy a couple of squares of Easy Salted Caramel Fudge and a bourbon on the side — a lovely pairing for a holiday dessert.

Cook’s Notes

• To ensure easy removal from the pan, spray the pan with non-stick cooking spray, press parchment into the pan so it rises up the sides (creating a sling), and spray the parchment as well. It may seem excessive, but it keeps the fudge from sticking and saves you from having to pry it out.
• You can double or triple this recipe; just make sure your double boiler bowl and the pan for setting the fudge are large enough.
• A double boiler is ideal: a stainless-steel bowl set over (but not touching) simmering water provides gentle, controlled heat that prevents chocolate from seizing. Any heat-proof bowl perched above a saucepan of simmering water works fine.
• The bourbon is optional. If you prefer to avoid alcohol, replace it with extra vanilla extract. The fudge will still be excellent.
• If you do use bourbon, you don’t need anything extravagant — choose a pleasant, reasonably priced bourbon that you’d enjoy sipping.
• For the salted caramel layer I like homemade dulce de leche, but store-bought dulce de leche works well too. Avoid thin squeeze caramel sauces; dulce de leche gives a better texture and flavor for swirling into the fudge.
• I recommend a coarse flake sea salt for sprinkling on top. Maldon sea salt flakes are beautiful and add a pleasant crunch, but any coarse flake sea salt will taste great.
• Cut the fudge into small squares (about 1/2- to 1-inch) since it’s very rich.
• To slice cleanly, warm your knife between cuts. Either run hot tap water over the blade and dry it, or briefly heat it with a hair dryer.
• This fudge makes a lovely homemade gift. Prepare it in an 8×8-inch pan, wrap the pan in plastic, add a ribbon, and you have a thoughtful, crowd-pleasing present.

Prep Tips (Use these to make Easy Salted Caramel Fudge)

• 8-inch by 8-inch baking pan
• parchment paper
• coarse sea salt flakes (Maldon preferred)

This post was originally published November 19, 2014. Updated December 2, 2015 and November 10, 2017.