Salted Caramel Peanut Fudge Recipe

My First Fudge Fiasco

I tried making fudge when I was young. I didn’t use a recipe. It was a sticky, sweet mess. I still laugh at that.

This recipe is much simpler. It only needs one pot. You just melt and stir. It’s foolproof, I promise. What was your first kitchen mess? I’d love to hear your story.

Why We Use That Salt

You see coarse sea salt in the list. It’s not a mistake. That little crunch is magic. It makes the sweet caramel taste even better.

This matters because balance is key in food. Sweet needs a friend like salt. It wakes up all the flavors. Your taste buds will thank you.

Let’s Make It Together

Spray your pan and line it with paper. This helps so much later. Now, put your chips, milk, and oil in a big pot. Use low heat.

Stir until it’s all smooth and melted. Doesn’t that smell amazing? Take it off the heat. Stir in one cup of peanuts, the vanilla, and one teaspoon of salt.

The Peanut Payoff

Pour your mix into the pan. Spread it gently. Now, sprinkle the rest of the peanuts on top. Add the last bit of salt, too.

*Fun fact: The peanut isn’t a nut at all. It’s a legume, like a bean!* Press them in a little. This gives every bite a perfect crunch.

The Hardest Part

Now, the fridge does the work. Wait one whole hour. I know, it’s tough. But good things need time to set. This matters for texture.

Once it’s firm, cut it into squares. Do you like big squares or small ones? I’m a big-square person myself. Share some with a friend. Food tastes better shared.

Ingredients:

Ingredient	Amount	Notes
Sea salt caramel chips	3 cups
Sweetened condensed milk	1 (11.25 oz.) can
Coconut oil	1/4 cup
Chopped roasted peanuts	1 1/2 cups	Divided
Vanilla extract	1 tsp
Coarse sea salt	1 1/2 tsp	Divided

My Salted Caramel Peanut Fudge

Hello, my dear! Come sit at the counter. I want to tell you about this fudge. It reminds me of county fairs and sticky fingers. My grandson calls it “candy crackle.” I still laugh at that. It’s sweet, salty, and wonderfully chewy. Doesn’t that sound amazing? Let’s make some together. It’s easier than you think.

We just need a few simple things. The secret is sweetened condensed milk. It makes everything so creamy. I always keep a can in my pantry. You never know when a fudge mood will strike! Are you ready? Let’s get our hands busy. Here is exactly what we’ll do.

Step 1: First, let’s prepare our pan. Grab your 8×8 inch baking dish. Line it with parchment paper. Then give it a light spray with non-stick spray. This little step is a lifesaver. It means our fudge will pop right out later. No sticking! (My hard-learned tip: let the parchment paper hang over the sides. It makes a little handle to lift the whole block out!)

Step 2: Now, the fun melting part. In a big pot, combine the caramel chips, sweetened condensed milk, and coconut oil. Use low heat. Stir it gently until it’s all smooth and melted. It will look like a golden river. Doesn’t that smell amazing? Once it’s silky, take the pot off the heat. Be careful, the pot handle will be hot.

Step 3: Time to add the good stuff! Stir in one cup of the chopped peanuts, the vanilla, and one teaspoon of the coarse salt. The salt makes the caramel flavor sing. Keep stirring until everything is friends. See how the peanuts peek out? Quick quiz: what does the vanilla add? Just flavor or something magical? Share below!

Step 4: Pour your mixture into the waiting pan. Use your spatula to spread it evenly. Now, sprinkle the rest of the peanuts on top. Press them in lightly. Finish with the last half teaspoon of coarse salt. This gives every bite a little salty crunch. It’s the best part, I think.

Step 5: Patience, my dear! The hardest step is waiting. Pop the pan into the refrigerator. Let it cool for at least one hour. I know, it’s tough. But it needs to firm up. Once it’s set, use a knife to cut it into squares. Sixteen little pieces of joy. Store any leftovers in the fridge. If they last that long!

Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Yield: 16 squares
Category: Dessert, Candy

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change its outfit! Here are some playful ideas. You can mix and match. Cooking should be fun, don’t you think?

Pretzel Crunch: Swap half the peanuts for crushed salty pretzels. So good!

Chocolate Drizzle: Melt some chocolate chips. Drizzle it over the top before it chills.

Cookie Swirl: Gently fold in broken pieces of your favorite cookie. Snickerdoodle is wonderful.

Which one would you try first? Comment below!

Serving It Up Sweet

This fudge is a star all on its own. But sometimes, I like to dress it up. Place a square on a small plate. Add a few fresh berries on the side. The tartness is perfect with the sweet. You could also crumble a piece over vanilla ice cream. Oh my, that’s a treat.

For drinks, a cold glass of milk is always right. It’s the classic pairing. For the grown-ups, a little glass of bourbon or a dark stout beer works nicely. The deep flavors love the caramel. Which would you choose tonight?

Keeping Your Fudge Fresh and Ready

This fudge loves the cold. Keep it in the fridge for a week. You can also freeze it for three months.

I wrap each piece in parchment paper first. Then I put them all in a freezer bag. This stops them from sticking together.

I learned this the hard way. My first batch became one big frozen fudge brick! Now each piece is ready for a quick treat.

Storing it well means you always have a sweet bite. It is perfect for surprise guests or a hard day. Have you ever tried storing it this way? Share below!

Fudge Fixes for Happy Cooking

Is your fudge too soft? It just needed more chill time. Let it cool in the fridge for a full hour.

Did the chips seize up or burn? Always use low heat. I remember rushing once and my chips got grainy. Patience makes it smooth.

Are the peanuts sinking? Let the mixture cool for one minute before stirring them in. This little wait helps them stay put.

Getting the texture right builds your kitchen confidence. Fixing small problems makes the flavor perfect every time. Which of these problems have you run into before?

Your Fudge Questions, Answered

Q: Is this fudge gluten-free? A: Yes, just check your caramel chip package to be sure.

Q: Can I make it ahead? A: Absolutely! It is a great make-ahead dessert for parties.

Q: What can I use instead of coconut oil? A: Butter works beautifully. Use the same amount.

Q: Can I double the recipe? A: You can! Use a 9×13 inch pan instead.

Q: Any optional tips? A: A *fun fact*: a tiny sprinkle of flaky salt on top makes the caramel flavor pop. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this sweet, salty treat. It always reminds me of my grandkids’ smiles.

I would be so thrilled to see your creation. Sharing food stories connects us all. Have you tried this recipe? Tag us on Pinterest!

Thank you for spending time in the kitchen with me. I cannot wait to hear about your next baking adventure.

Happy cooking!

—Chloe Hartwell.