My easily made Caramel Fudge is rich, creamy, melt-in-the-mouth delicious and just a little indulgent! It is quickly and easily made with simple store-cupboard ingredients which you may already have on hand, and is certain to satisfy even the sweetest tooth!
Amazing! I made this for my husband and it's incredible. Easy to make and delicious!
- Rebecca
Why You'll Love This Recipe:
- It is made from simple store-cupboard ingredients that you may already have on hand.
- You can make it quickly and easily, with minimal effort.
- No special equipment is required - you don't need a candy thermometer for this recipe.
- It is the perfect addition to a dessert tray during the festive season.
- You do not need to be proficient in making confectionery. This recipe is suitable for beginners or more experienced cooks alike.
- At busy times, you can get ahead by making the fudge in advance as it freezes well.
- It quickly becomes Salted Caramel Fudge by sprinkling a few sea salt flakes on the top. The combination of sweet and salty is irresistible.
Recipe Inspiration: one of my favourite sweet treats from my childhood. I can never resist a caramel treat, and this one is luxurious and very moreish.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Unsalted butter - we prefer to use unsalted butter as the amount of salt varies from brand to brand. This way we can control the amount of salt that we use. The butter adds richness, smooth texture, and great flavour to the caramel.
- Light brown sugar - emphasises the caramel flavour.
- Golden syrup - this sweetener has a distinctive, caramel-like flavour. Whilst it is readily available in the UK, Australia, and New Zealand, it is now available in the international section of some grocery stores in the USA or online.
- Condensed milk - full fat condensed milk is essential. This delicious ingredient means that your fudge will be rich, sweet, creamy, and a delightful indulgence.
- White cooking chocolate - for the best result, use good quality chocolate, one which you would enjoy eating.
- Sea salt flakes - are great companions with caramel. They add flavour and texture.
Variations:
Chopped nuts: pistachios or chopped walnuts are a great addition and add textural contrast.
Chocolate: some melted dark chocolate, drizzled over the top of the fudge once it has set, is a great addition.
How To Make Caramel Fudge:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 - Add ingredients to your saucepan:
Prepare your baking dish with non-stick baking paper.
In a medium-sized saucepan, add the butter, brown sugar, golden syrup and sweetened condensed milk.
2 - Combine the ingredients and cook:
Turn the heat to medium-low, and stir, ensuring everything is well combined and the sugar has dissolved. Scrape down the sides of the saucepan if necessary.
Bring the mixture to simmering point. Stir the mixture constantly for 6-7 minutes, ensuring you stir well into the edges of the saucepan, so the mixture doesn't catch.
The mixture will become slightly thicker and a light golden brown.
3 - Stir through the white chocolate:
Turn off the heat, add the white chocolate and stir until the chocolate has melted and the mixture is smooth.
4 - Add the mixture to your prepared tin:
Quickly transfer the mixture into your prepared tin, smoothing the top with a knife or offset spatula. Sprinkle with sea salt flakes, if using.
Allow the mixture to cool on your kitchen bench for 30 minutes before refrigerating for at least four hours.
When chilled, cut into serving sizes and enjoy.
Hint: it is important to work swiftly as the fudge begins to set fairly quickly, so have your tin lined with baking paper and all ingredients ready to go. Be sure to line the tin with a little paper overhang; it makes it easier to remove the fudge.
Tips for Success, Storage and FAQs:
No, it is not and is not suitable to use in this recipe. Condensed milk provides smooth, creamy taste and texture and is an important ingredient for the caramel.
Store the fudge in an airtight container in the fridge for up to two weeks. If you wish to keep it for longer, I recommend freezing it.
Yes, it freezes well. Store in an airtight container for up to 3 months. If storing in layers, place some baking paper between them. Bring it to room temperature for serving.
Return it to room temperature for about 15 minutes. If it is too cold, it will not cut cleanly, it will crack and crumble. Use a large, sharp knife that has been dipped in a jug of hot water and wiped dry.
Top Tip:
For the best flavour, use good quality ingredients. This is especially important with the white chocolate.
Serving Suggestions:
This is a go-to fudge that is so easy to put together and always a crowd-pleaser. You will find many occasions to enjoy it.
- For many people, fudge is an essential part of their Christmas dessert platter, and at such a busy time it's a bonus to have something that is so easy to make.
- The fudge is easily transported; pack some for picnics or potlucks.
- Serve a piece alongside a strong cup of coffee - the sweetness of the Caramel Fudge is the perfect contrast.
- When entertaining, it is perfect for a mixed platter - cut the fudge into small, bite-sized pieces to serve. And to add variety to your selection, try our Chocolate Cherry Fudge or Chocolate Orange Truffles.
- Wrap some in cellophane and tie with a pretty ribbon. It is the ultimate edible gift.
I am certain that you will enjoy this delicious confectionery and you will find many occasions to serve it. Please let me know in the comments below if you try it.
Alex xx
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Caramel Fudge
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 125 gm (½ cup) unsalted butter - cubed, at room temperature
- 150 gm (¾ cup) light brown sugar
- 2 tablespoon golden syrup See Note 1
- 395 gm (14 oz) can of condensed milk - full fat
- 100 gm (3.5 oz) white cooking chocolate - finely chopped
- sea salt flakes - optional See Note 2
Instructions
- Line a 20 x 20cm (8 x 8 inch) baking dish with non-stick baking paper.(Allow an overhang with the baking paper – it makes it easier when removing the fudge!)
- In a medium-sized saucepan, add the butter, brown sugar, golden syrup and sweetened condensed milk.
- Turn the heat on to medium-low, and stir, ensuring everything is well combined and that the sugar dissolves. Scrape down the sides of the saucepan if necessary.Allow the mixture to reach a simmering point.
- Stir the simmering mixture constantly for 6-7 minutes, ensuring you stir well into the edges of the saucepan so the mixture doesn't catch. The fudge will be slightly thicker and a light golden brown.
- Turn off the heat, add the white chocolate and stir through until the chocolate has melted and the mixture is smooth.
- Transfer the mixture into your prepared tin, smoothing the top with an offset spatula if necessary. Sprinkle with sea salt flakes, if using.
- Allow the mixture to cool on your kitchen bench for 30 minutes before refrigerating for at least four hours.
- Using a sharp knife, cut into 25 pieces, and store in an air-tight container.
Notes
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Sea Salt Flakes: optional, but is a delicious way to finish the Caramel Fudge.
- Storage: keep the fudge in an air-tight container, and store in the fridge for up to two weeks.
- Freezing: store in an airtight container for up to 3 months. If storing in layers, place some baking paper between them. Bring it to room temperature for serving.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in October 2018. It has been updated with more information and new photos. The recipe has been altered slightly.
Jorge says
Hi Alexandra,
I made the fudge and the recipe was simple and tastes delicious!!
I’m not sure what I did wrong but the fudge didn’t harden, even overnight…but it is yummy!
What do you think I did wrong or what can I change for next time? Could I put it in the freezer?
Thank you!
Jorge:)
Alexandra Cook says
Hello Jorge!
Thanks so much for your comment - I am so glad you're finding the taste delicious.
If the fudge is too soft, I do believe it just needed a little extra cooking time initially - that would be my suggestion for next time 🙂
For this batch, you can certainly store it in the freezer.
Thanks! Alex xo
Jenny says
This caramel fudge recipe is so easy and tastes amazing. Thank you so much!
Alexandra Cook says
Hi Jenny,
I am so pleased that you enjoyed the Caramel Fudge. Thank you for letting me know. 🙂
Rachael says
Everyone was so impressed I made homemade fudge for Christmas, if only they knew how easy it is! Thank you!
Alexandra says
So happy you enjoyed it, Rachael - thank you for taking the time to let me know!
Irina says
I made this fudge with my nieces! Absolutely delicious!
Alexandra says
Thank you, Irina!
T.V.N. says
This is the easiest fudge recipe that I've seen in a long time.
Tastes as good as it looks/sounds, too!
Alexandra says
Oh, thank you so much!
Rebecca says
Amazing! I made this for my husband and it's incredible. Easy to make and delicious!
Alexandra says
Yay! That makes us so happy 🙂