• Prep Your Workspace

Line the Pan: Start by lining an 8×8-inch square baking pan with parchment paper, leaving a slight overhang for easy removal. Lightly grease the paper to prevent sticking.
Gather Ingredients: Measure all ingredients ahead of time to ensure a smooth process.

• Combine the Base Ingredients

In a medium saucepan, combine the sweetened condensed milk, brown sugar, unsalted butter, and light corn syrup.
Heat the mixture over medium heat, stirring constantly with a heatproof spatula to dissolve the sugar and prevent sticking.

• Cook the Caramel

Continue cooking and stirring until the mixture starts to bubble gently. Lower the heat to medium-low and simmer, stirring frequently, for about 10–15 minutes.

• Incorporate the White Chocolate and Vanilla

Remove the saucepan from heat and immediately stir in the white chocolate chips and vanilla extract.
Stir briskly until the chocolate melts completely, creating a smooth and glossy mixture.

• Add the Sea Salt

Mix in ½ tsp of sea salt, ensuring it’s evenly distributed throughout the caramel fudge for that perfect sweet-salty balance.

• Pour and Set

Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula.
Sprinkle the top with a generous pinch of sea salt flakes for a decorative and flavorful touch.

• Cool and Slice

Let the fudge cool at room temperature for about an hour, then transfer it to the refrigerator to set completely (2–3 hours).
Once firm, lift the fudge out of the pan using the parchment overhang. Slice into small squares with a sharp knife.