White Chocolate Caramel Fudge | Fudge Recipes, Homemade Fudge Recipes, Easy Fudge Recipes

why make this recipe

White Chocolate Caramel Fudge is creamy and sweet. It is quick to make and good for gifts or parties. It needs few ingredients and little cooking skill. If you like easy desserts, also try a simple carrot cake recipe like easy carrot cake recipe for a different flavor.

introduction

This fudge mixes white chocolate and caramel for a soft, melt-in-your-mouth treat. It sets firm but stays creamy. The recipe works in one pan and finishes in under an hour. You can cut it into small squares and share.

how to make White Chocolate Caramel Fudge

Make the caramel, melt the chocolate, mix, pour, and chill. Use a lined pan so the fudge lifts out easily. Cool completely before cutting for clean pieces.

Ingredients :

• 14 oz (400 g) sweetened condensed milk (1 can)
• 12 oz (340 g) white chocolate chips or chopped white chocolate
• 1 cup (240 g) caramel sauce (store-bought or homemade)
• 2 tbsp unsalted butter
• 1/2 tsp salt (optional, to balance sweetness)
• 1 tsp vanilla extract
• Optional toppings: flaky sea salt, chopped nuts, or extra caramel drizzle

Directions :

1. Line an 8×8 inch (20×20 cm) pan with parchment paper. Leave extra paper on sides to lift fudge out.
2. In a medium saucepan, combine sweetened condensed milk, butter, and caramel sauce.
3. Warm over low heat, stirring often, until the mixture is smooth and a little thick. Do not boil.
4. Remove from heat. Stir in the white chocolate until melted and smooth.
5. Add vanilla and salt. Mix gently until even.
6. Pour the fudge into the lined pan. Smooth the top with a spatula.
7. Add toppings now if you like (sprinkle nuts or sea salt, or drizzle extra caramel).
8. Chill in the fridge for at least 2 hours or until firm.
9. Lift the fudge from the pan using the parchment paper. Cut into squares with a sharp knife.

how to serve White Chocolate Caramel Fudge

Serve at room temperature for the best texture. Place on a plate or a small box for gifts. Small squares work well with coffee or tea. Keep serving pieces bite-sized for easy eating.

how to store White Chocolate Caramel Fudge

Wrap squares in wax paper or store in an airtight container. Keep in the fridge for up to 2 weeks. For longer storage, freeze for up to 2 months. Thaw in the fridge before serving.

tips to make White Chocolate Caramel Fudge

• Use good quality white chocolate for a smooth taste.
• Stir constantly on low heat to avoid burning.
• Do not overheat; white chocolate can seize if too hot.
• Chill fully before cutting to keep clean edges.
• If caramel is thick, warm it a bit before mixing so it blends easily.

variation (if any)

• Add chopped nuts (pecans or almonds) for crunch.
• Stir in 1/2 cup dried fruit like cranberries for tartness.
• Make salted caramel fudge by adding 1/2 tsp flaky sea salt on top.
• Mix in 1/4 cup cocoa powder to make a chocolate-caramel swirl version.

FAQs

Q: Can I use white chocolate bars instead of chips?
A: Yes. Chop bars into small pieces so they melt evenly.

Q: Can I make caramel from scratch?
A: Yes. Homemade caramel works well. Use a smooth, pourable caramel and warm it slightly before mixing.

Q: Why did my fudge turn grainy?
A: Grainy texture can come from overheating the chocolate or stirring too fast. Use low heat and stir gently.

Q: Can I skip the salt?
A: Yes. Salt is optional but it helps balance the sweetness.

Q: How do I cut neat squares?
A: Chill well, use a sharp knife, and wipe the blade between cuts for clean lines.

White Chocolate Caramel Fudge

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

A creamy and sweet treat that mixes white chocolate and caramel, perfect for gifts or parties.

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Ingredients

Scale 1x2x3x

• 14 oz (400 g) sweetened condensed milk (1 can)
• 12 oz (340 g) white chocolate chips or chopped white chocolate
• 1 cup (240 g) caramel sauce (store-bought or homemade)
• 2 tbsp unsalted butter
• 1/2 tsp salt (optional)
• 1 tsp vanilla extract
• Optional toppings: flaky sea salt, chopped nuts, or extra caramel drizzle

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Instructions

1. Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving extra paper on sides to lift fudge out.
2. In a medium saucepan, combine sweetened condensed milk, butter, and caramel sauce.
3. Warm over low heat, stirring often, until the mixture is smooth and a little thick, but do not boil.
4. Remove from heat and stir in the white chocolate until melted and smooth.
5. Add vanilla and salt, mixing gently until even.
6. Pour the fudge into the lined pan and smooth the top with a spatula.
7. Add optional toppings now, if desired.
8. Chill in the fridge for at least 2 hours or until firm.
9. Lift the fudge from the pan using the parchment paper and cut into squares with a sharp knife.

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Notes

Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months. Thaw in the fridge before serving.

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Nutrition

• Serving Size: 1 square
• Calories: 250
• Sugar: 23g
• Sodium: 70mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 10mg