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Salted Caramel Peanut Fudge

I’m sitting here thinking of ways to describe this fudge and all I can do is drool. Quite certain I look something like Homer Simpson when he’s thinking about donuts. So pardon my glossy-eyed look of love when I tell you that this Salted Caramel Peanut fudge is positively exquisitely pure decadence.

That perfect combination of sweet and salty paired with a satisfying crunch from the roasted peanuts. Chefs kiss! Don’t even get me started in the velvety smooth texture that practically melts in pure indulgence the mount it hits your mouth. Do I have you drooling yet?

Note: This post contains affiliate links to which I earn a small commission, but don’t worry there’s no extra cost to you! Thank you for supporting CAKED by Katie.

How To Make Fudge Without A Candy Thermometer

Fudge doesn’t have to be intimidating. You don’t need a scientific candy-making thermometer and a dozen other precise kitchen gadgets. Nope. This fudge needs a handful of simple ingredients and a medium pot. No baking required.

First, make sure you grease and line the baking pan generously to allow for easy removal. Nothing worse than making friggin fantastic fudge only to have to fight to get it out of the pan. No one got time for that nonsense! So seriously…what are you waiting for…go make this fudge. Better yet….make two batches. One to show off your impressive fudge skills to your friends and family and one to hoard for yourself.

Here are a few other square recipes that I bet you’d like:


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Salted Caramel Peanut Fudge

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5 from 1 review

  • Author: Katie
  • Total Time: 1 Hr 10 Min
  • Yield: 16 1x


An easy no-bake salted caramel fudge recipe with roasted peanuts. This fudge comes together quickly and easily and is a must for every Christmas treat box you make!



  • 3 cups sea salt caramel chips

  • 1 (11.25 oz.) can sweetened condensed milk

  • ¼ cup coconut oil

  • 1 ½ cups chopped roasted peanuts, divided

  • 1 tsp vanilla extract

  • 1 ½ tsp coarse sea salt, divided




  1. Spray and parchment line an 8×8 inch baking pan.

  2. In a large pot over low heat melt the sea salt caramel chips, sweetened condensed milk, and coconut oil.

  3. Remove from heat and add in 1 cup of chopped roasted peanuts, 1 tsp of coarse sea salt, and vanilla extract. Stir until combined.

  4. Pour into the prepared baking pan and spread evenly.

  5. Top with remaining chopped roasted peanuts and sea salt.

  6. Let fudge fully cool in the refrigerator for at least 1 hour.

  7. Cut into 16 squares and enjoy!

  8. Store leftovers in an airtight container in the refrigerator for up to 7 days or in the freezer for 3 months.

  • Prep Time: 10 Min
  • Cook Time: Chill 1 Hr
  • Category: Squares
  • Cuisine: American

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