Caramel Fudge

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!

Jump to:

• Why you’ll love this recipe:
• Ingredients in this recipe:
• How To Make Caramel Fudge:
• Tips for success and FAQs:
• Variations and substitutions:
• Serving suggestions:
• More delicious recipes for you to try:
• Caramel Fudge

Why you’ll love this recipe:

Caramel and Fudge – they are two words which belong in the same sentence! Luxurious and very moreish, it is a non-fussy sweet treat which is utterly divine to eat and a guaranteed crowd pleaser.

You will love how easy this recipe is to make.

You will love this Caramel Fudge because:

• 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.

Ingredients in this recipe:

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 – I prefer full fat condensed milk. 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. (optional)

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. 

Tips for success and FAQs:

For the best flavour, use good quality ingredients. This is especially important with the white chocolate.

Also, 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.

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

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!

4.97 from 103 votes

Print Pin Review

Course: Afternoon Tea, Dessert, Morning Tea, Snack

Cuisine: International

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Cooling Time: 4 hours hours 30 minutes minutes

Total Time: 4 hours hours 50 minutes minutes

Servings: 25 pieces

Calories: 137kcal

Author: Alexandra Cook – It’s Not Complicated Recipes

Recipe Measurements:

For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.

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

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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

1. Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
2. Sea Salt Flakes: optional, but is a delicious way to finish the Caramel Fudge. 
3. Storage: keep the fudge in an air-tight container, and store in the fridge for up to two weeks.
4. 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:

Calories: 137kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 26mg | Potassium: 79mg | Fiber: 0.01g | Sugar: 18g | Calcium: 59mg | Iron: 0.1mg

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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.