Salted Caramel Fudge Recipe

Add this mouth-watering fudge recipe to your baking repertoire


  • 14 oz dulce de leche
  • 24 oz white chocolate
  • 8 oz semi-sweet chocolate
  • Maldon sea salt flakes 


  1. Prepare an 8 X 8-inch baking dish by lining it with parchment paper and then lightly spray with non-cook spray.
  2. Place white chocolate in a heat-proof bowl and melt very slowly and carefully over a water bath. White chocolate can burn very quickly so continuously stir and watch your chocolate. Once the chocolate is melted, remove the bowl from the water bath and stir in the dulce de leche (the mixture will be very thick).
  3. Pour into your prepared pan and smooth out in an even layer. Place in the fridge until cooled and set (minimum of one hour).
  4. Melt the semi-sweet chocolate in a heat-proof bowl over a water bath. Pour over set caramel layer and spread evenly over the entire surface. Sprinkle with the Maldon sea salt flakes (to taste).
  5. Cool completely at room temperature for 3 to 4 hours. Cut into desired size. As this is a very rich candy we suggest to cut it into one-inch squares. Fudge can be stored in a sealed container for up to one week.

Note: Dulce de leche can be purchased at most supermarkets or specialty food stores (for example, Gourmet Warehouse). Using good quality chocolate such as Callebaut is ideal.