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Salted Caramel Fudge Hearts

These delightful Salted Caramel Fudge Hearts are a perfect blend of rich, buttery caramel and a touch of sea salt, creating a sweet confection that melts in your mouth—ideal for gifting or enjoying with family.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Servings: 12 pieces
Course: Dessert, Sweets
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Fudge
  • 1 cup granulated sugar This is the foundation of our caramel, providing the sweetness and depth of flavor.
  • 1/2 cup unsalted butter, cubed Adds a rich creaminess to the fudge.
  • 1/2 cup heavy cream Creates a smooth, silky texture that enhances the fudge.
  • 1/4 cup honey or light corn syrup Adds sweetness and helps in achieving the right consistency.
  • 1/2 teaspoon vanilla extract Infuses the fudge with a lovely vanilla aroma.
  • 1/2 teaspoon sea salt Balances the sweetness of the fudge; plus, extra for garnish.

Method
 

Preparation
  1. Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal.
Making the Caramel Fudge
  1. In a medium saucepan, melt the granulated sugar over medium heat, stirring constantly to prevent burning. Once melted, add the cubed butter, stirring until fully incorporated and glossy.
  2. Carefully pour in the heavy cream and honey (or light corn syrup), stirring continuously while being cautious of bubbling. Stir in the vanilla extract and sea salt until smooth, then simmer for an additional 3-5 minutes.
Setting the Fudge
  1. Pour the caramel mixture into your prepared pan, spreading it evenly. Let it cool to room temperature and refrigerate for at least 2 hours or until firm.
Cutting and Serving
  1. Using a heart-shaped cookie cutter, cut out individual fudge hearts. Garnish each heart with a sprinkle of extra sea salt and serve.

Notes

For richer flavor, consider using dark brown sugar. You can also drizzle with melted chocolate or add nuts and sprinkles for fun variations. Store in an airtight container at room temperature for up to one week.