This easy caramel fudge is sweet, creamy and incredibly addictive. It’s made with sweetened condensed milk – so there’s no need for a candy thermometer. Makes a great gift too!
This caramel fudge recipe is perfect for anyone with a serious sweet tooth. It has a delicious caramel flavor, hint of salt, and creamy texture that’s impossible to resist. You simply melt all the ingredients together in a saucepan, so it’s not only delicious but also incredibly easy to make.
Ingredients for Caramel Fudge
This recipe only uses a few ingredients:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- 1 can sweetened condensed milk (14 oz / 395 grams)
- 2 tablespoons golden syrup or corn syrup
- 200 grams white chocolate (or about 1 ¼ cup chopped chocolate)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Make sure that you’ve purchased sweetened condensed milk and not evaporated milk (I’ve made this mistake before with terrible consequences….) and you definitely want to use good quality white chocolate. I really prefer to use baking chocolate as opposed to chocolate chips because it melts far better.
For the brown sugar, you can use light or dark. The dark brown sugar will just give your fudge a deeper color.
How to Make Caramel Fudge
This recipe is made in a saucepan with no candy thermometer.
- You’ll start off by melting together the butter, brown sugar, sweetened condensed milk and golden syrup/corn syrup. It’s important to use a heavy saucepan so that the bottom and have your burner on low heat so that it melts slowly and doesn’t burn.
- As the ingredients gently melt together, stir the mixture. You’ll get to a point where everything is melted, but you’ll see streaks and pools of melted butter. At this point in time, keep the pan over the low heat and continue stirring constantly until the butter no longer looks separate.
- Then you’ll remove the pan from the heat and immediately stir in the finely chopped chocolate, vanilla extract and salt until melted and smooth.
- The creamy mixture is then poured into a prepared pan, spread smooth, and popped in the fridge to set.
Tips for Making Fudge
- After the butter, brown sugar, sweetened condensed milk and syrup have melted together – it’s imperative to continue stirring the mixture until the butter is incorporated. If you’re still seeing streaks and pools of melted butter, you aren’t ready to add in the chopped chocolate yet. Otherwise, the fudge can separate and you can end up with pockets of butter in your fudge.
- Chop the white chocolate into very small pieces, this way it will melt much more easily into the mixture.
- I like to use unsalted butter and then add in the salt separately so that I can control how much salt I add into the recipe. If you only have salted butter, it will work just fine. Simply leave out the salt.
- Fudge freezes extremely well. To freeze fudge:
- After it’s fully set in the fridge, wrap it tightly in aluminum foil at least twice.
- Place in a freezer bag, and freeze for up to 2 months.
- Thaw in the fridge before enjoying.
- Sliced fudge can also be frozen in an airtight, freezer container.
For more delicious fudge recipes, be sure to try:
- 8x8 inch (20x20 cm) pan
- 7 oz white chocolate* 200 grams
- ½ cup unsalted butter 112 grams
- 1 cup brown sugar, packed 200 grams
- 1 14 oz can sweetened condensed milk 395 gram tin
- 2 tablespoons golden syrup (or corn syrup) 30 ml
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving an overhang around the edges.
- Chop the chocolate into very small pieces and set aside.
- Add the butter, brown sugar, sweetened condensed milk and golden syrup/corn syrup to a medium saucepan over low heat.
- With the burner on low heat, melt everything together while gently stirring.
- After everything is melted, keep the burner on low heat and continue stirring until you no longer see streaks and pools of butter.
- Once you no longer see streaks of melted butter (even after you stop stirring), remove the pan from the heat and immediately stir in the chopped white chocolate until melted and smooth.
- Stir in the vanilla extract and salt.
- Pour the mixture into the prepared pan, spread the top smooth and place in the fridge to set.
- When firm, lift the fudge out of the pan using the overhang of the parchment paper and place on a cutting board. Slice with a sharp knife.
- I recommend using baking chocolate instead of chocolate chips because it melts more easily 7 ounces/200 grams is about 1 ¼ cup finely chopped chocolate.
- Fudge can be stored in an airtight container, with pieces of wax paper or parchment paper between each layer either at room temperature or in the fridge for up to 1 week. Fudge freezes very well - wrap tightly and freeze for up to 2 months. Thaw in the fridge before enjoying.
- Nutrition information is an estimate only and based on 1 piece of fudge, assuming the pan is sliced into 32 equal pieces.