Easy Caramel Fudge
Chewy, smooth, wildly addictive—this caramel fudge is a foolproof, fridge-friendly treat made with sweetened condensed milk, brown sugar, butter, and white chocolate. No candy thermometer required, just melt, stir, pour, chill, and enjoy rich, golden squares perfect for gifting or sneaking straight from the fridge.
36
pieces
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.
Notes
Store fudge in an airtight container, using parchment between layers if stacking. Keeps in the fridge for up to 2 weeks, or freeze up to 3 months. For easy variations, use walnuts or pecans, swap golden syrup for light corn syrup, or lightly sprinkle flaky salt on top before chilling. Honey may be used in a pinch instead of syrup, but flavor will differ.
Nutrition
Calories: 120kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3.5g | Cholesterol: 10mg | Sodium: 40mg | Potassium: 35mg | Sugar: 17g | Vitamin A: 50IU | Calcium: 36mg | Iron: 0.1mg