Microwave Salted Caramel Fudge

The easiest 5 ingredient Microwave Salted Caramel Fudge recipe!! Super quick and totally delicious!

5 from 118 votes

Print Pin

Course: desserts

Cuisine: fudge

Prep Time: 10

Chilling time: 30

Total Time: 40

Servings: pieces

Calories: 349kcal

Author: Lucy - Bake Play Smile

Equipment

Microwave or Thermomix

Ingredients

150 g unsalted butter
395 g sweetened condensed milk
500 g brown sugar soft brown sugar (not granulated brown sugar)
good pinch of sea salt (plus extra for sprinkling)
250 g white chocolate

Instructions

Conventional Method

Grease and line a 18X28cm rectangular slice tin with baking paper and set aside.
Place the butter, condensed milk and brown sugar into a microwave-safe bowl. Melt together in the microwave for 8 minutes (take out and stir every 2 minutes) - see tips below.
Stir through the sea salt and white chocolate melts.
Pour the fudge into the prepared tin and sprinkle over the extra sea salt.
Place into the fridge to set for 2 hours before cutting into pieces.

Thermomix Method

Grease and line a 18X28cm rectangular slice tin with baking paper and set aside.
Break chocolate into pieces and grate on Speed 8, 10 seconds. Set aside.
Place the sweeteend condensed milk, butter and brown sugar into the Thermomix bowl and heat for 5 minutes, 100 degrees, Speed 3.
Add the grated chocolate and heat for 3 minutes, 80 degrees, Speed 4.
Pour the fudge into the prepared tin and sprinkle over the extra sea salt.
Place into the fridge to set for 2 hours before cutting into pieces.

Video

Notes

RECIPE NOTES & TIPS

Type of chocolate: This fudge recipe works best using white chocolate melts. Chocolate melts can be bought in the baking section of any major supermarket (I generally use Cadbury or Nestle brand). If you can’t buy white chocolate melts, choose a block of white cooking chocolate and break into small pieces before stirring through the mixture. White chocolate melts and white cooking chocolate melt easier than a block of normal white chocolate, giving you a smooth, creamy fudge.

Know the wattage of your microwave oven and adjust the time/temperature of the recipe accordingly – this recipe is made using an 1100 watt microwave oven and cooked on high. If your microwave has a lower wattage, you may need to cook the fudge longer. If your microwave has a higher wattage, it may need less cooking time.

Test the fudge every 2 minutes – remove the fudge from the microwave every two minutes and stir. Once the sugar has dissolved and the mixture is lightly bubbling, it's ready.

Use full fat sweetened condensed milk – full fat sweetened condensed milk will set firmer than skim condensed milk. I always recommend using full fat sweetened condensed milk when baking.

Use white chocolate melts or white cooking chocolate – these melt easier than a normal block of white chocolate and will result in a smoother and creamier fudge.

Storing the fudge: Fudge will last in an airtight container at room temperature for 1-2 weeks or in the fridge (sealed in an airtight container) for 2-3 weeks. It can also be frozen for up to 3 months(allow to come to room temperature before consuming).

Stove-top option: To make this fudge using a stove-top, simply melt the butter, brown sugar and sweetened condensed milk over medium/high heat (stirring continuously) until melted. Remove from the heat and stir through the white chocolate melts and sea salt.

Nutrition