Caramel fudge is a rich, creamy treat that melts in my mouth and brings a little luxury to my day. With a smooth, velvety texture and a deep caramel flavor, this fudge is perfect for sharing during the holidays or enjoying as an afternoon indulgence. It’s quick to make, and with just a few ingredients, I can whip it up whenever the craving hits.
Why You’ll Love This Recipe
I love this caramel fudge because it’s simple yet incredibly satisfying. It has that perfect balance of sweetness and creaminess, and it doesn’t require any special equipment or candy thermometer. Whether I’m giving it as a gift or enjoying a few pieces after dinner, it’s always a hit. The best part? It only takes about 10 minutes of active prep time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
395g (1 can) sweetened condensed milk
1 cup brown sugar, packed
125g unsalted butter
2 tablespoons golden syrup
200g white chocolate, chopped
Directions
I start by lining a 20cm square baking pan with parchment paper, letting the edges overhang for easy removal later.
In a medium saucepan over low heat, I combine the sweetened condensed milk, brown sugar, butter, and golden syrup. I stir constantly until the mixture is smooth and the sugar has dissolved completely.
I then increase the heat slightly to medium-low and continue stirring for about 10 minutes, or until the mixture thickens and starts to come away from the sides of the pan.
I remove the saucepan from the heat and immediately stir in the chopped white chocolate until it’s completely melted and the mixture is smooth.
I pour the fudge into the prepared pan and smooth the top with a spatula.
I let it cool at room temperature for 30 minutes before placing it in the refrigerator to chill for at least 2 hours or until set.
Once set, I lift the fudge out using the parchment paper, cut it into small squares, and store it in an airtight container.
Servings and timing
This recipe makes approximately 36 small squares of fudge. It takes about 10 minutes to prepare, 30 minutes to cool at room temperature, and 2 hours to set in the fridge. So overall, I set aside about 2 hours and 40 minutes from start to finish.
Variations
When I want to change things up, I sometimes add a pinch of sea salt on top for salted caramel fudge. I’ve also stirred in chopped pecans or walnuts for added crunch. For a festive twist, I mix in a handful of mini marshmallows or drizzle melted dark chocolate over the top once the fudge is set.
storage/reheating
I keep the caramel fudge in an airtight container in the fridge for up to two weeks. It also freezes well—just wrap it tightly and store it in a freezer-safe container for up to 3 months. When I’m ready to eat it, I let it thaw in the fridge overnight. I never need to reheat it, but I sometimes let it sit at room temperature for a few minutes to soften slightly before serving.
FAQs
How do I know when the fudge is ready to be poured into the pan?
I look for the mixture to thicken and start pulling away from the sides of the pan. That’s my cue that it’s ready.
Can I use dark brown sugar instead of regular brown sugar?
Yes, I can substitute dark brown sugar, but it will give the fudge a deeper molasses flavor and slightly darker color.
Why didn’t my fudge set properly?
If my fudge doesn’t set, it usually means it wasn’t cooked long enough or hot enough to reach the right consistency. I make sure to cook until it thickens and pulls from the pan.
Can I make this fudge in the microwave?
Yes, I can, but I need to melt everything in short bursts and stir frequently to avoid burning the chocolate or sugar.
Is it okay to use margarine instead of butter?
I prefer using real butter for the best flavor and texture, but in a pinch, I can use margarine, though the result may be slightly different.
Conclusion
Caramel fudge is one of those classic, foolproof treats I love to make for any occasion. With its rich taste, simple method, and endless variation options, it’s become a staple in my dessert rotation. Whether I’m serving it at a party, gifting it to a friend, or just treating myself, it never disappoints.
Caramel fudge is a rich, creamy, and smooth treat with a deep caramel flavor. It’s simple to make with a few ingredients and perfect for gifting or indulging.
Ingredients
395g (1 can) sweetened condensed milk
1 cup brown sugar, packed
125g unsalted butter
2 tablespoons golden syrup
200g white chocolate, chopped
Instructions
Line a 20cm square baking pan with parchment paper, leaving an overhang on the sides.
In a medium saucepan over low heat, combine sweetened condensed milk, brown sugar, butter, and golden syrup. Stir constantly until smooth and sugar is fully dissolved.
Increase heat slightly to medium-low and cook, stirring constantly, for about 10 minutes until the mixture thickens and pulls away from the sides of the pan.
Remove from heat and stir in the chopped white chocolate until fully melted and smooth.
Pour the mixture into the prepared pan and smooth the top with a spatula.
Let the fudge cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or until set.
Once set, lift the fudge out using the parchment overhang, cut into squares, and store in an airtight container.
Notes
Top with sea salt for a salted caramel version.
Stir in chopped nuts or marshmallows for added texture.
Drizzle with melted dark chocolate for a decorative finish.
Store in the fridge for up to 2 weeks or freeze for up to 3 months.
