Print

Decadent Salted Caramel Fudge Bars

Close-up of stacked salted caramel fudge bars with a shortbread base, caramel layer, chocolate topping, and sea salt flakes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, bakery style fudge bars with a chewy chocolate base and a distinct layer of homemade salted caramel. These two layer fudge bars slice cleanly and offer a perfect salty sweet balance.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, for caramel
  • 1 cup packed light brown sugar, for caramel
  • 1 (14 ounce) can sweetened condensed milk, for caramel
  • 1 teaspoon vanilla extract, for caramel
  • 1/2 teaspoon flaky sea salt, for caramel topping

Instructions

  1. Preheat your oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. Prepare the fudge base: In a large bowl, whisk together the melted butter and granulated sugar until combined.
  3. Whisk in the cocoa powder until smooth. Stir in the vanilla extract.
  4. Beat in the eggs one at a time, mixing well after each addition until the batter is thick and glossy.
  5. Gently fold in the flour and salt until just combined. Do not overmix.
  6. Spread the fudge batter evenly into the prepared baking pan. Bake for 20 to 25 minutes. The edges should look set, but the center may still look slightly soft.
  7. While the base bakes, prepare the salted caramel layer: In a medium saucepan, melt the 1 cup of butter over medium heat.
  8. Add the brown sugar and stir constantly until the sugar dissolves and the mixture bubbles, about 3 minutes.
  9. Whisk in the sweetened condensed milk. Bring the mixture to a gentle boil, stirring constantly for 5 minutes until it thickens slightly. Remove from heat and stir in the vanilla extract.
  10. Pour the hot caramel evenly over the warm, baked fudge base. Return the pan to the oven and bake for an additional 10 to 12 minutes, until the caramel is bubbly and set around the edges.
  11. Remove from the oven. Immediately sprinkle the top evenly with the flaky sea salt.
  12. Let the bars cool completely in the pan on a wire rack, about 2 hours, or chill in the refrigerator for at least 1 hour before lifting out using the parchment overhang.
  13. Slice into squares for perfectly set fudge bars.

Notes

  • For the cleanest slices, chill the bars thoroughly before cutting. Use a large, sharp knife, wiping the blade clean between cuts.
  • If you prefer a chewier texture in the base, slightly underbake the fudge layer (closer to 20 minutes).
  • You can substitute the homemade caramel with 1 jar of high-quality store-bought caramel sauce, adding the vanilla and sea salt to it before pouring over the base.

Nutrition

Find it online: https://kingscook.com/salted-caramel-fudge-bars/