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Plate of caramel fudge with glass of milk
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Easy Caramel Fudge

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! 
Course Dessert
Cuisine American, Australian
Keyword Caramel Fudge, Condensed Milk Caramel Fudge
Prep Time 15 minutes
Chilling 4 hours
Total Time 4 hours 15 minutes
Servings 32 pieces
Calories 90kcal
Author Fiona Dowling

Equipment

  • 8x8 inch (20x20 cm) pan

Ingredients

  • 7 oz white chocolate* 200 grams
  • ⅓ cup unsalted butter 75 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

Instructions

  • 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 bring to a very low boil for 5 minutes while gently stirring. You should see a few small bubbles on the top.
  • 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 for about 4 hours.
  • 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.

Notes

  1. 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.
  2. Fudge can be stored in an airtight container, with pieces of wax paper or parchment paper between each layer either in the fridge for up to 2 week. Fudge freezes very well - wrap tightly and freeze for up to 2 months. Thaw in the fridge before enjoying. 
  3. Nutrition information is an estimate only and based on 1 piece of fudge, assuming the pan is sliced into 32 equal pieces. 

Nutrition

Calories: 90kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 44mg | Potassium: 27mg | Fiber: 1g | Sugar: 11g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg