Ingredients
Equipment
Method
Prep the pan
- Line an 8x8 pan with parchment and butter generously, leaving parchment overhang for easy lifting.
- Set the prepared pan aside while you cook the caramel mixture.
Cook to soft ball stage
- Combine granulated sugar, unsalted butter, heavy cream, light corn syrup, and sweetened condensed milk in a heavy-bottomed saucepan.
- Bring the mixture to a boil over medium heat, stirring constantly.
- Cook, stirring frequently, until the mixture reaches 238-240F (soft ball stage) on a candy thermometer.
Flavor and set
- Remove the saucepan from heat, then stir in vanilla extract and salt.
- Pour the hot fudge into the prepared pan and sprinkle flaky sea salt for topping.
- Cool at room temperature for 1 hour, until the surface looks dull and less glossy.
- Refrigerate for 1 more hour until firm enough to cut clean squares.
Cut and serve
- Lift the fudge from the pan using the parchment overhang and cut into squares with a sharp knife.
Notes
Pro tip: keep stirring and rely on the candy thermometer—soft ball stage (238–240F) is what gives that sliceable, creamy set. Store in an airtight container in the refrigerator up to 2 weeks; freeze for up to 2 months. For a dairy-light swap, use evaporated milk plus an extra 2 tbsp butter in place of heavy cream (texture may be slightly softer).