1 (14 oz) can sweetened condensed milk 1 cup caramel sauce or caramel topping 1 tsp vanilla extract 1⁄2 tsp coarse sea salt, plus more for topping
Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides to easily lift out the fudge later.
In a medium microwave-safe bowl, combine the sweetened condensed milk, caramel sauce, and vanilla extract.
Microwave on high for 2 minutes, then stir. Microwave for another 2 minutes, then stir again until completely smooth.
Stir in the 1⁄2 tsp of sea salt until fully incorporated.
Pour the caramel fudge mixture into the prepared pan and smooth the top. Sprinkle lightly with additional sea salt.
Refrigerate uncovered for at least 2 hours until firm.
Once set, lift the fudge out of the pan using the parchment overhang. Peel off the parchment paper.
Using a sharp knife, cut the salted caramel fudge into square pieces.