October 25, 2023
Review RecipeWhite Chocolate Caramel Fudge
This white chocolate caramel fudge is a luscious and indulgent combination of creamy white chocolate, rich caramel swirls, and a delightfully chewy texture.
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Treat yourself to an unforgettable blend of velvety white chocolate and rich caramel in our delicious white chocolate caramel fudge recipe. With only four ingredients, this is so easy to make and creates a truly decadent dessert.
White Chocolate Caramel Fudge Ingredients
Let’s take a closer look at what you’ll need for this irresitible homemade treat.
The white baking chips are the stars of this fudge recipe. They have a silky texture and true white chocolate flavor.
The sweetened condensed milk and heavy cream provide the creamy consistency we’re aiming for in our fudge. They enhance its sweetness and richness.
Adding a swirl of chewy, rich caramel to our fudge takes it from tasty to tantalizing. Unwrap these sweet gems and get ready for the ultimate sweet treat.
Here’s what you’ll need:
- 1 24-ounce package of white baking chips
- 1 14-ounce can of sweetened condensed milk
- 2½ tablespoons + 1½ tablespoons of heavy cream
- 25 individually wrapped caramels, unwrapped
Substitutions and Additions
WHITE BAKING CHIPS: You can use any high-quality white chocolate you prefer. If you’re looking for a dairy-free option, use dairy-free white chocolate chips.
I used Toll House brand premier white chips for this recipe.
A high-quality chocolate will yield the best results when making this fudge.
SWEETENED CONDENSED MILK: For a dairy-free or vegan alternative, use coconut milk-based condensed milk.
HEAVY CREAM: If dairy is a concern, you can substitute it with coconut cream.
Just ensure it’s cold before you use it to maintain the recipe’s consistency.
You’ll use 2 ½ tablespoons in the fudge and 1 ½ tablespoons in the caramels.
CARAMELS: You can use caramel bits or even make your own caramel sauce if preferred for this easy fudge recipe.
Be sure to unwrap the caramels before starting to make the process easier.
NUTS: You can add chopped nuts, such as pecans or walnuts, for an extra layer of flavor.
SEA SALT: You can sprinkle a bit of coarse sea salt on top of the fudge for a salted caramel twist.
How To Make This White Chocolate Caramel Fudge Recipe
Let’s get down to the exciting part – making our delectable white chocolate fudge.
Gather all the necessary ingredients and follow the steps carefully to ensure you achieve the perfect creamy, chewy fudge.
STEP ONE: Line an 8×8 baking dish with parchment paper.
Be sure to leave a bit of an overhang to help lift the fudge out of the baking dish.
If you do not have any parchment paper on hand, you can use heavy-duty aluminum foil.
If you use foil, be sure to lightly spray with nonstick cooking spray to keep the fudge from sticking to the foil.
OUR RECIPE DEVELOPER SAYS
The parchment paper makes cleaning up a snap and makes it much easier to remove the yummy fudge from your pan when it’s time to slice into squares.
STEP TWO: Add the white chocolate chips, sweetened condensed milk, and 2½ tablespoons of heavy cream to a medium-sized microwave-safe bowl.
Heat in 30-second intervals, stirring well after each interval until the chips are melted and smooth.
STEP THREE: Add the unwrapped caramels and 1½ tablespoons of heavy cream to a small microwave-safe bowl.
Heat in 30-second intervals, stirring well between each interval until the caramels are melted and smooth.
STEP FOUR: Fold ¾ of the caramel mixture into the white chocolate mixture.
Fold the mixture three to four times, being careful not to blend the caramel into the white chocolate; you only want a marble effect.
STEP FIVE: Evenly spread the white chocolate fudge mixture into the prepared baking dish.
Dollop the remaining caramel in several spots on top of the fudge.
Use a knife to swirl the remaining caramel on top of the fudge.
Cover the baking dish with plastic wrap.
Chill in the refrigerator for at least four hours or until the fudge is set.
PRO TIP:
Score the top of the fudge with a sharp knife before chilling to make cutting easier.
STEP SIX: Use the parchment paper to lift the fudge out of the baking dish.
Use a sharp knife to carefully slice the fudge.
We did five slices by five slices to yield 25 pieces. You could adjust the size of the pieces as you wish.
Keep the fudge in the refrigerator until ready to serve.
PRO TIP:
When slicing the white chocolate fudge, you can dip the knife in warm water after each cut. Carefully wipe the blade before slicing.
How To Serve
Our homemade fudge is a treat on its own, but why not elevate it further with a few creative serving suggestions?
Serve it alongside a cup of strong black coffee. The bitterness of the coffee balances the sweetness of the fudge, creating a harmonious flavor profile.
Try crumbling a piece of this creamy fudge over a scoop of vanilla ice cream for an indulgent sundae treat.
Incorporate the fudge into a dessert platter, pairing it with a variety of cookies, fruit, and other small sweet bites, including our Oreo truffles.
We love fudge, and our rocky road fudge and tiger fudge are two of our favorites.
MORE FUDGE RECIPES
Storage
Once you’ve mastered the art of making this white chocolate caramel fudge, you might want to prepare a big batch. But how do you keep it fresh and delicious?
MAKE AHEAD: If you’re planning a big event or simply want to make the most of your time, you can make this fudge ahead of time.
Follow the recipe as instructed and let it set in the refrigerator overnight.
IN THE FRIDGE: To store this creamy fudge in the refrigerator, keep it in an airtight container.
It will stay fresh and tasty for up to three weeks.
IN THE FREEZER: To freeze, wrap the fudge in parchment paper and then in aluminum foil.
It can be stored in the freezer for up to three months. Just make sure to thaw it overnight in the refrigerator before serving.
REHEATING: If you prefer your fudge a bit softer, you can warm it up slightly in the microwave before serving.
Just place it on a microwave-safe plate and heat it for about ten to 15 seconds.
Why We Love This Recipe
There’s so much to love about this white chocolate caramel fudge recipe, and here are our top reasons:
SIMPLICITY: This recipe is surprisingly simple to make.
There’s no need for a candy thermometer or complex cooking techniques, making it accessible to bakers of all skill levels.
FLAVOR AND TEXTURE: The luscious combination of creamy white chocolate and rich, chewy caramel is truly irresistible.
The balance between the two flavors is divine, and the texture is delightfully fudgy.
CREATIVITY: This recipe allows for lots of personalization.
You can add your favorite nuts, dried fruits, or even sprinkle sea salt on top for a sweet and salty flavor combination.
We hope you enjoy making and savoring this luscious white chocolate caramel fudge. The creamy white chocolate, rich caramel swirls, and the delightfully chewy texture create a truly indulgent dessert that’s perfect for any occasion.
Frequently Asked Questions
Why is my fudge grainy?
A grainy texture can happen if the sugar crystals in the sweetened condensed milk aren’t fully dissolved.
To avoid this, make sure to stir your fudge well during the melting process.
Can I use other types of chocolate for this easy caramel fudge recipe?
You can substitute white chocolate with milk or dark chocolate if you prefer.
However, the final taste and texture might be different from the original recipe.
Can I add other ingredients to the fudge?
You can add your choice of nuts, dried fruits, or other add-ins for extra flavor and texture.
Try to add them just before the fudge sets for the best results.
Can I freeze the fudge?
Yes, fudge can be frozen. Wrap it tightly in plastic wrap and then in a layer of aluminum foil before placing it in the freezer.
When ready to eat, thaw it in the refrigerator.
The fudge turned out too soft / too hard. What did I do wrong?
The final texture of the fudge can be influenced by several factors.
It might turn out too soft if it wasn’t cooked long enough or if there was too much liquid.
On the other hand, it might be too hard if it was cooked for too long or at too high a temperature or if there wasn’t enough liquid.
It’s important to follow the recipe closely for best results.
More Recipes You’ll Love
- Rolo Fudge
- Strawberry Fudge
- Oreo Fudge
- Baileys Fudge
- Salted Caramel Cupcakes
- White Chocolate Cheesecake
- Coffee Cookies
- Vanilla Brownies
- Buckeye Fudge
- Coconut Cream Pie
- Peppermint Fudge
- Fireball Fudge
White Chocolate Caramel Fudge
This white chocolate caramel fudge is a luscious and indulgent combination of creamy white chocolate, rich caramel swirls, and a delightfully chewy texture.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 4 hours 15 minutes
Servings 25 slices
Ingredients
- 24 ounces white baking chips, I used Toll House brand premier white chips (680 grams)
- 14 ounces sweetened condensed milk (396-gram)
- 4 tablespoons heavy cream (2½ tablespoons is for the body of the fudge and 1½ tablespoon is for the caramel)
- 25 individually wrapped caramels, unwrap the caramels
Instructions
- Line an 8×8 baking dish with parchment paper. Be sure to leave a bit of an overhang to help lift the fudge out of the baking dish. (If you do not have any parchment paper on hand, you can use heavy-duty aluminum foil. Lightly spray with nonstick cooking spray to keep the fudge from sticking to the foil.)
- Add the white chocolate chips, sweetened condensed milk, and 2½ tablespoons of heavy cream to a medium-sized microwave-safe bowl. Heat in 30-second intervals, stirring well after each interval until the chips are melted and smooth.
- Add the unwrapped caramels and 1½ tablespoons of heavy cream to a small microwave-safe bowl. Heat in 30-second intervals, stirring well between each interval until the caramels are melted and smooth.
- Fold ¾ of the caramel mixture into the white chocolate mixture. Fold the mixture 3-4 times, being careful not to blend the caramel into the white chocolate; you only want a marble effect.
- Evenly spread the white chocolate mixture into the prepared baking dish. Dollop the remaining caramel in several spots on top of the fudge. Use a knife to swirl the remaining caramel on top of the fudge. Cover the baking dish with plastic wrap. Chill in the refrigerator for at least 4 hours or until the fudge is set.
- Use the parchment paper to lift the fudge out of the baking dish. Use a sharp knife to carefully slice the fudge 5 slices x 5 slices. Keep the fudge in the refrigerator until ready to serve.
Notes
- The parchment paper makes cleaning up a snap and makes it much easier to remove the yummy fudge from your pan when it’s time to slice into squares.
- Score the top of the fudge with a sharp knife before chilling to make cutting easier.
- When slicing the white chocolate fudge, you can dip the knife in warm water after each cut. Carefully wipe the blade before slicing.
Nutrition
Calories: 255kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 48mg | Potassium: 237mg | Fiber: 2g | Sugar: 25g | Vitamin A: 95IU | Vitamin C: 0.5mg | Calcium: 77mg | Iron: 2mg
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Comments
Evie Miller says
Your vanilla Carmel fudge looks great. Want this recipe