Ingredients
Equipment
Method
Prep the pan
- Line an 8x8 pan with parchment and butter generously so the fudge releases cleanly. Set the pan aside while you prepare the caramel mixture.
Cook the caramel
- Combine granulated sugar, unsalted butter, heavy cream, light corn syrup, and sweetened condensed milk in a heavy-bottomed saucepan. Stir constantly as you start to dissolve the sugar and prevent scorching.
- Bring the mixture to a boil over medium heat, stirring constantly until it looks smooth and actively bubbling. Keep the bubbles rolling for the candy thermometer to read accurately.
- Cook, stirring frequently, until the mixture reaches 238-240°F (soft ball stage) on a candy thermometer. The caramel should look glossy and slightly darker as it nears temperature.
Finish and set
- Remove from the heat, then stir in vanilla extract and salt until fully combined and shiny. The mixture will be thick and slow to pull off the spoon.
- Pour the hot fudge into the prepared pan, then sprinkle with flaky sea salt while the surface is still tacky. Tap the pan lightly to level the top.
- Cool at room temperature for 1 hour until the top looks matte and holds its shape when gently pressed. Then refrigerate for 1 more hour until firm and fully set.
Cut and serve
- Cut into squares with a sharp knife, wiping the blade between cuts for cleaner edges. Serve once slices are firm with a glossy caramel finish.
Notes
Pro tip: keep stirring as the temperature climbs—once you hit 238-240°F, remove from heat immediately to avoid grainy fudge. Store covered in the refrigerator up to 7 days; freeze up to 1 month (thaw in the fridge overnight). For a dairy-light swap, use evaporated milk plus a plant-butter alternative, but texture may be slightly softer.