Semi-Sweet chocolate fudge topped with sea salt makes this Sea-Salted Fudge. A classic fudge recipe is easy to make & so incredibly creamy & delicious. The absolute perfect blend of salty & sweet.
Sea Salt Fudge
When this time of year rolls around I always have a long list of things I want to make. I succeed at a handful & then vow to do the rest the next year. Sometimes that actually happens & sometimes I only get around to making the holiday staples.
I always make sure that I make at least one batch each year since we don’t live close enough for me to get some of hers. Try it!! If you make it for people their eyes will roll into the back of their head as they savor the goodness.
They will have another & another- as they keep saying they have to stop…but they just can’t. This happens to me every time I make this for any gathering.
The container is always empty by the time we leave. This year I made a double batch of this sea-salted fudge & sent half of it to the firehouse. The boys were so happy.
This is by far THE most requested fudge recipe out of all the varieties our family makes for friends & family. It’s incredible!
It’s the one thing that ALWAYS clears out first at any party it’s served at.
More Awesome Fudge Recipes
- Easy Microwave Reese’s Fudge
- Lemon Oreo Fudge
- Easy Snowflake Fudge
- Frosted Sugar Cookie Fudge
- Easy Holiday Fudge
- Mint Milano Fudge
- Rocky Road Fudge
- Holiday Oreo Fudge
- White Chocolate Holiday Fudge
- Red Velvet Fudge
- Dark Chocolate Pistachio Fudge
- Easy No-Cook Fudge
- Christmas Cookie Fudge
- Strawberry Fudge
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- 1 1/2 Cup Sugar
- 1/2 Cup Margarine
- 1 5oz Can Evaporated Milk
- 1 7oz Jar Marshmallow Cream
- 3 Cups Semi-Sweet Chocolate Chips
- 1/2 Teaspoon Vanilla Extract
- Sea Salt as desired or any other topping
- Line 9x13 glass pan with parchment & then spray with cooking spray. Set aside.
- Put chocolate chips & vanilla in mixer bowl. Set aside.
- Heat sugar, margarine, evaporated milk & marshmallow cream in 3 qt. heavy saucepan over medium heat. Stir until mixture boils, boil for 5 full minutes- stirring constantly.
- Remove from heat. Pour into mixer bowl over the top of the chocolate chips.
- Beat in mixer until it's smooth & looks like silk.
- Transfer to your baking sheet. Refrigerate for at least 2 hours before cutting & serving.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.