Chewy, smooth, wildly addictive—this caramel fudge wraps together sweetened condensed milk, brown sugar, butter, and white chocolate into soft golden squares. It’s warm and decadent with a caramel scent that sneaks toward your nose as soon as it hits the pan. You’ll “just-taste-one” then, uh-oh, suddenly it’s three.
This one’s a fridge-friendly, no-candy-thermometer-needed kind of deal. Melt, stir, pour, chill. That’s it. The hardest part is waiting for it to set without “testing” the edges. But trust me, the texture is worth it—rich without being grainy, slightly chewy with that buttery snap when you bite in.
Some days just call for something sweet and completely unapologetic. This easy caramel fudge recipe? It totally gets that. I mean, is it necessary to sneak a square after lunch and then again post-dinner? Maybe not. Am I gonna do it anyway? Absolutely. The caramel flavor here is deep and buttery, with just a whisper of salt to keep it balanced and dreamy. It comes together in one pot, which is, let’s be honest, another reason to love it.
Definitely give it time to chill properly—don’t rush that part. But otherwise, it’s forgiving and pretty foolproof. Got 20 minutes and a sweet tooth? You’re halfway there.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Easy Caramel Fudge Recipe
You won’t need a thermometer, fancy skills, or an inner pastry chef to make this. Just a saucepan, a spatula, and the willpower not to lick the spoon immediately.
- Ridiculously simple to make: You toss everything in a pan and stir. The hardest part is not zoning out during the simmer.
- Caramel flavor, but deeper: Thanks to brown sugar and golden syrup, it’s got that cozy, toffee-ish vibe that makes fudge feel grown-up.
- Ultra-smooth texture: The white chocolate melts in at the end, making it glossy, silk-like, and just rich enough.
- Great for gifting or hoarding: Honestly, it’s dangerous gift material. Or you can just “test batch” it repeatedly for “quality control.”
- Lasts for weeks in the fridge: That is, unless you eat it in two days—which, no judgment. Been there.
Ingredient Notes
Mostly pantry staples, but oh-boy do they work together like a dream team in sugar form.
- Sweetened condensed milk: This does the heavy lifting by sweetening and making everything creamy. Full-fat is your friend here.
- Brown sugar (dark or light): Adds those caramelly, molasses-y notes. Dark makes it richer; light is a little more mellow.
- Unsalted butter: Because fudge without butter is just… sadness. Go full stick, no skimping.
- Golden syrup or light corn syrup: Keeps the mixture smooth and prevents crystallization. Golden syrup gives a slightly deeper flavor, if you have it.
- Salt: Just a whisper, but wow, does it bring everything into balance. Don’t skip it.
- Chopped white chocolate: It melts in at the end, making the texture chef’s kiss and giving it that creamy finish with zero graininess.
How To Make This Easy Caramel Fudge Recipe
Get all your bits and bobs out before starting, because once things begin bubbling, it’s game on.
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Prep your pan: Line an 8×8-inch pan with parchment paper (don’t skip this unless you like chiseling fudge out of corners). Set it aside.
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Simmer the base: In a large saucepan, add the condensed milk, brown sugar, butter, syrup, and salt. Set the heat to low and stir gently until everything melts into submission. Make sure the sugar dissolves completely—grainy fudge is sadness in square form.
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Thicken like a pro: Keep stirring constantly (yes, constantly). Let it come to a gentle simmer—no wild bubbling bath here—and simmer for about 3 to 5 minutes until it thickens and coats the back of your spatula. You’ll feel it getting gloopy, in a good way.
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Add the chocolate quick: Once thickened, take that baby off the heat. Toss in the chopped white chocolate and start stirring like your life depends on it. It melts fast, but don’t dally because it also starts to seize up quick.
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Pour and chill: Scrape that luscious mess into your prepared pan. Smooth the top, let it cool a bit at room temp, then cover and refrigerate for at least 4 hours (overnight is even better—if you can wait).
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Slice and devour: Cut into small squares (I go 1-inch) because it’s rich. It’s your call: fridge-cold for a firmer bite or room temp for something roguishly creamy.
Storage Options
Once cooled and cut, stash the fudge in an airtight container. I use parchment squares between layers if I’m stacking like a little sugar engineer. Pop it in the fridge, and it’ll stay solid and happy for up to two weeks. Probably longer than your willpower.
Now, if you’re wondering, “But can I freeze it?” Yup. You totally can. Wrap the whole block or individual pieces in plastic wrap, then store them in a freezer bag or airtight container for up to three months. Next time the 3 p.m. sugar mood strikes, just pull out a piece and let it sit on the counter for 20 minutes. Good as new.
And if all this talk gets you curious, here’s how to tell if you can freeze honeycomb too. Hint: candy behaves in all sorts of weird ways in the freezer.
Variations and Substitutions
Fudge is surprisingly flexible, so feel free to play candy scientist here. Just don’t burn it and blame me.
- Darker brown sugar: Want deeper caramel vibes? Go all-in with dark brown sugar for bigger molasses flavor.
- White chocolate chips instead of chopped bars: Totally fine, just be sure they’re good quality. Some cheap chips act like drama queens and don’t melt properly.
- Add-ins like chopped nuts: Pecans or walnuts bring an irresistible crunch. Stir them in after the chocolate melts.
- Sprinkle of flaky sea salt on top: Instant fancy. Adds sparkle and cuts the sweetness just enough.
- Switch out the syrup: No golden syrup? Light corn syrup works fine. Even honey in a pinch, though it subtly changes the flavor.
What to Serve with Easy Caramel Fudge Recipe
This fudge is a bit of a diva—it steals the spotlight. But here are a few things that play well beside it.
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Serve it next to a cup of strong black coffee. The bitter notes balance all that gooey sweetness, and it feels a little bit like dessert at a rustic café that definitely has mismatched mugs.
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Chop a few squares and sprinkle them over vanilla ice cream. It softens just enough to melt into the creaminess. A drizzle of espresso wouldn’t hurt.
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Make a dessert board with other homemade treats—think nut clusters, slices of cacao nib caramels, dried fruit, and a few salty pretzels for good measure.
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Add a square or two to lunchboxes or snack bags (bonus if you wrap them in wax paper like an old-school candy shop). Just maybe leave a note that says “good luck not eating eight.”
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And strangely enough, it’s a killer sweet bite after something ultra savory. I once followed stovetop beefaroni with fudge, and honestly? It was perfect. Here’s the kind I made: easy stovetop beefaroni.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use evaporated milk instead of sweetened condensed milk?
Not quite—evaporated milk doesn’t have the same sugar content or texture. Sweetened condensed milk is thick, creamy, and sugary, which is exactly what you need for that classic caramel fudge feel. Swapping it out would mess with the flavor and structure, so I wouldn’t recommend it here.
Why did my fudge turn grainy or dry?
Ah, the grainy fudge mystery. It usually happens if the sugar wasn’t fully dissolved before it started to simmer or if the mixture boiled too hot or too long. Stick to low-medium heat and stir constantly until it’s smooth and thick but not scorched. Also, don’t overcook—it’ll keep thickening as it cools!
Can I use milk chocolate instead of white chocolate?
You technically can, but just know it’ll change the color, flavor, and even the texture a bit. White chocolate melts smoother and blends beautifully into the caramel mix. Milk chocolate is sweeter and softer and can sometimes separate or result in a slightly looser fudge. If you’re feeling curious, go ahead—but maybe test a small batch first.
Do I have to refrigerate the fudge to set it?
Yes, the fridge is your bestie here. Room temp cooling isn’t enough on its own. The cold helps it firm up and lets the fats and chocolate stabilize into that chewy, sliceable texture. You can leave it out for a little while afterward but definitely let it set in the fridge first—four hours minimum.
Easy Caramel Fudge
Ingredients
Base Fudge
- 1 can (397 g) sweetened condensed milk 14 oz (397g), full-fat recommended
- 1 cup (220 g) brown sugar light or dark, firmly packed
- 1/2 cup (113 g) unsalted butter cubed (1 stick, 113g)
- 2 tbsp (30 ml) golden syrup or light corn syrup
- 1/4 tsp (1.5 g) salt fine or kosher
- 7 oz (200 g) white chocolate chopped, use good quality (200g), or chips
Equipment
- Saucepan
- Spatula
- 8x8-inch pan
- Parchment paper
Instructions
- Line an 8x8-inch pan with parchment paper, leaving overhang for easy removal. Set aside.
- In a large saucepan over low heat, combine sweetened condensed milk, brown sugar, butter, golden syrup (or light corn syrup), and salt.
- Stir constantly with a spatula until butter melts and the mixture is smooth. Continue stirring and cook gently until all the sugar is dissolved (about 2–3 minutes; do not boil vigorously).
- Bring to a gentle simmer and cook while stirring constantly for 3–5 minutes, until the mixture thickens and coats the back of your spatula.
- Remove from the heat, add chopped white chocolate, and stir vigorously until fully melted and the fudge is glossy and smooth.
- Immediately scrape mixture into prepared pan and smooth the top. Cool at room temperature for 30–60 minutes, then cover and chill in the fridge for at least 4 hours or overnight.
- Lift fudge out using parchment. Cut into 1-inch squares. Serve fridge-cold for a firm bite, or let soften at room temperature for a creamier texture.
