Salted Caramel Fudge


5 from 229 votes
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It’s salty, sweet, smooth, and creamy, it’s salted caramel fudge! Made with just 3 ingredients and ZERO sweetened condensed milk or white chocolate!

Looking for more homemade candy? Try crunch bars, Bounty bars, almond joy, and candy grapes.

salted caramel fudge.

Fudge is the MVP of all desserts, but nothing comes close to my salted caramel version.

For this fudge recipe, we used cashew butter for its creamy texture and mild flavor. When paired with coconut oil and maple syrup, it has a unique flavor that’s honestly addictive. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed (and substitutions)
  3. How to make salted caramel fudge
  4. Recipe tips and variations
  5. How to store leftovers
  6. More no-bake desserts to try
  7. Salted Caramel Fudge (Recipe Card)

Why I love this recipe

  • Naturally vegan. No dairy-based ingredients are needed, so everyone can enjoy it.
  • Easy to make. Just combine all the ingredients and refrigerate until firm. That’s all there is to it!
  • Tastes like dulce de leche. For having 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 (and substitutions)

  • 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.

caramel fudge.

Recipe tips and variations

  • 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. 

How to store leftovers

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.

caramel fudge recipe.

More no-bake desserts to try

vegan caramel fudge

Salted Caramel Fudge

5 from 229 votes
It’s salty, sweet, smooth, and creamy, it’s salted caramel fudge! Made with just 3 ingredients and ZERO sweetened condensed milk or white chocolate!
Servings: 24 servings
Prep: 5 minutes
Total: 5 minutes



  • 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. 


Serving: 1fudge cupCalories: 148kcalCarbohydrates: 4gProtein: 4gFat: 15gSodium: 3mgPotassium: 116mgFiber: 2gCalcium: 9mgIron: 1mgNET CARBS: 2g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published July 2020, updated March 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 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?


  2. 5 stars
    thanks for the recipe it will be perfect for my school christmas party since most of my teachers have dairy allergies and dietary restrictions

  3. 5 stars
    I made this and added some salted caramel bone broth powder which took it up to another notch. Will definitely be making again.

  4. 5 stars
    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.

  5. 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!

  6. 5 stars
    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!

  7. 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!