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My salted caramel fudge is salty, sweet, smooth, and super creamy! Made with just 3 ingredients, it’s ready in 5 minutes.
Looking for more homemade candy? Try crunch bars, Bounty bars, almond joy, and candy grapes.
Fudge is the MVP of all desserts, but nothing comes close to my salted caramel fudge recipe.
It’s easily my most requested dessert during the holiday season or whenever my family have a fudge craving (it’s their favorite!). I never hesitate to make it because it’s so easy.
Table of Contents
Why I love this recipe
- Easy to make. Just combine all the ingredients and refrigerate until firm. That’s all there is to it!
- Naturally vegan. No dairy-based ingredients are needed, so everyone can enjoy it.
- Tastes like dulce de leche. With no traditional fudge ingredients, you still get a smooth, creamy, and deeply flavorful treat that tastes JUST like dulce de leche.
- No refined sugar. Instead, this fudge is naturally sweetened with maple syrup.
Ingredients needed
- Cashew butter. Smooth and drippy with no added sugar. I prefer cashew butter over other kinds since its mild flavor pairs well with the maple syrup. Making fudge for a friend with a nut allergy? I recommend using tahini over sunflower seed butter since it has a similar flavor and texture to cashew butter.
- Coconut oil. Helps hold the fudge together at room temperature. Salted butter will also work.
- Maple syrup. For sweetness and to add a caramel flavor. Agave can also work.
- Salt. Just a pinch for that lovely sweet and salty flavor.
How to make salted caramel fudge
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Line a 24-count mini muffin tin with muffin liners and set aside.
Step 2- Combine ingredients. In a microwave-safe bowl or saucepan over the stove top, combine all your ingredients and heat until just melted. Stir together until a smooth, glossy mixture remains.
Step 3- Shape. Divide the fudge batter evenly amongst the lined muffin tray. Refrigerate for at least 30 minutes or until firm.
Arman’s recipe tips
- Make fudge bars. Rather than portioning the batter amongst muffin tins, pour it into a square pan lined with parchment paper. When it’s set, slice the fudge with a warm, sharp knife.
- Sprinkle coarse sea salt. For a bolder sweet and salty flavor.
- Fold in some mix-ins. Like chocolate chips, chopped nuts, or sprinkles for the holiday season.
- Enhance the flavor. While definitely optional, sometimes I like to fold in 1 teaspoon of vanilla extract for a little flavor boost.
- Drizzle caramel on top. While I think there’s plenty of caramel flavor in the fudge, you could drizzle the top with more caramel sauce before letting it set in the fridge.
Storage instructions
To store: Caramel fudge should always be stored in the refrigerator in an airtight container, as it will soften at room temperature. Fudge will keep fresh for up to 2 months.
To freeze: To keep the fudge fresher for longer, place it in a freezer-friendly container and freeze for up to 6 months.
Frequently asked questions
No, there is no need to add white chocolate to achieve a creamy and rich fudge. If you do want to add it for flavor, fold through 1/4 cup of melted white chocolate to the mixture.
No, this fudge recipe is designed to be made without condensed milk.
More fudge recipes
Salted Caramel Fudge
Ingredients
- 2 cups cashew butter Can use any nut or seed butter of choice
- 1/2 cup Coconut Oil
- 1/4 cup maple syrup
- 1/4 teaspoon salt
Instructions
- Line a 24-count mini muffin tin with muffin liners and set aside.
- In a microwave-safe bowl or stovetop, combine all your ingredients. Heat until just melted.
- Remove from heat and whisk very well, until a smooth, glossy texture remains.
- Divide the fudge batter evenly amongst the lined muffin tray. Refrigerate for at least 30 minutes, until firm.
Nutrition
Originally published July 2020, updated March 2024
Thank you! I’m always looking for healthier versions of recipes!
I was about to make this but a bit confused. In the description, you say “Made with just 3 ingredients and ZERO sweetened condensed milk or white chocolate!” but the ingredient list is different???? Please clarify what my old eyes are reading. Thanks and love your recipes and Kewpie, too.
Ok, I figured it out. I misread that totally. Going to try it soon.
Hello love your recipes and site – is there a conversion for Metric quantities available
We use american cups and tablespoons 🙂
I love salted caramel, but wondering, am I supposed to Add salt,for the “salted” bit ,though it doesn’t say?My almond butter doesn’t have salt. And is it the combo of coconut oil and maple syrup that’ll give it the caramel taste?
Thanks!
That is correct, but definitely add a pinch of salt.
thanks for the recipe it will be perfect for my school christmas party since most of my teachers have dairy allergies and dietary restrictions
I made this and added some salted caramel bone broth powder which took it up to another notch. Will definitely be making again.
I love this recipe!
I substituted the 2 cups of cashew butter for 1/2 a cup of almond spread and 1/2 a cup of natural peanut butter. Even though it was 1 cup less than the cashew butter it just made it a little bit thicker but aside from that I don’t think it changed too much.
I then melted dark chocolate with 2 spoons of coconut oil and poured it over the top of my fudge mixture (I put the whole mixture in a slice tin).
I put some sea salt over the top of it before it hardened and put the whole tin in the freezer.
It was so delicious and creamy and the peanut butter also added some more salt to it.
Hi Arman! The recipe looks lovely and I will definitely try it, but I intend to use salt-free cashew butter -how much salt and what kind of salt should I use? Thank you in advance!
Just 1/4 teaspoon white salt is fine.
Can we replace maple syrup with honey??
I don’t see why not 🙂
I loved it but my husband said it was like eating a scented candle. I say “more for me!”
Oh gosh haha! Yes, more for you!
I tried this recipe, talk about easy! And it was yummy. Everyone (even my non-keto family) loved it. I subbed half almond butter and half sesame tahini (cuz that is what I had on hand). I used some sugar free pancake syrup and added some caramel flavoring. Worked out great! Thanks for sharing!
You are so welcome, Kara! 🙂
Ah, I’m not that huge of a fudge person, but I always love recipes that are gloriously easy to make! Salted caramel ANYTHING is a winner. And I want to try the English toffee stevia very badly–my roommate had some but I HAVE to try it out for myself!