A super easy, 10-minute caramel fudge that’s rich, creamy and full of white chocolate. It’s impossible to resist eating more than one piece!
While most of the sweets in my kitchen usually come out of the oven, I can’t resist a creamy, rich piece of fudge. I may not be a professional like Willy Wonka, but luckily my friend Jessica from What Jessica Baked Next shared an easy Twix caramel fudge recipe that caught my eye, and my sweet tooth!
I adapted her recipe slightly, keeping the same white chocolate caramel flavors that really make this caramel fudge recipe stand out. At first glance, it may seem like the fudge will be too sweet (sugar and corn syrup and white chocolate) but trust me, it’s the perfect combination of a slightly salty sweet caramel flavor.
Tips for perfect fudge
The first time I made this caramel white chocolate fudge I burnt the sugar without even realizing it because the color looked like caramel. The final fudge still tasted great, but I quickly learned a few tricks to help you get a perfectly, smooth caramel fudge instead of burnt caramel like my first attempt (even experienced bakers like me make mistakes!).
- Watch your sugar closely: To avoid burnt caramel, heat the sugar mixture slowly over low heat and constantly stir the mixture. You’ll know it’s done when it simmers and is thick enough to coat the back of the spoon (3-5 minutes).
- Work quickly: Once the fudge mixture has thickened, you need to work quickly to add the chocolate and transfer it to the pan. The fudge hardens quickly as it cools, so work fast to make sure it’s smooth and evenly combined. It helps to pre-chop the chocolate and have it ready to go before you heat up the caramel.
- Be careful of the heat: You are working with hot caramel fudge, so be careful to not burn your fingers as you work quickly.
- Cut into small pieces: This caramel fudge is sweet and very rich. I like to cut it into 36 small pieces, making a 6 vertical and horizontal cuts (a 6×6 grid) into the cooled square of fudge.
How to make caramel fudge
Since fudge comes together quickly, it’s important to get your ingredients and pan prepared before you begin. Start by lining an 8×8 inch pan with parchment paper and chopping up your white chocolate. Doing this ahead of time will come in extra handy once the caramel fudge is thick and ready.
In a large saucepan, heat the condensed milk, sugar, butter, golden syrup/corn syrup and salt over low or low-medium heat. Stir constantly until it’s simmering and the mixture is thicken enough to coat the back of a spoon. This will take about 3-5 minutes. Keep an extra close eye on the stove the whole time and adjust the heat, if necessary, so the mixture doesn’t burn.
Once the caramel fudge has thickened, remove it from the heat. You will need to work quickly at this point, since the fudge hardens fast once it cools. Add the chopped white chocolate and mix until it has melted and combined.
Pour the fudge mixture into the prepared pan. Allow to cool slightly then over it with plastic wrap and let it set in the fridge for at least 4 hours. Once the fudge has cooled and set, cut it into pieces (I recommend small squares since the fudge is quite rich) and serve. You can keep the squares of fudge in an airtight container in the fridge for up to 4 days.
Other fudge-like recipes:
- 1 can (396g/14 oz.) sweetened condensed milk
- 3/4 cup plus 2 tablespoons (175g) dark or light brown sugar
- 1/2 cup (115g or 1 stick) unsalted butter
- 2 tablespoons golden syrup or light corn syrup
- 1/8 teaspoon salt
- 200 g (about 1 and 1/4 cups) chopped white chocolate
- Line an 8×8-inch pan with parchment paper and set aside.
- In a large saucepan place the condensed milk, sugar, butter, golden syrup/corn syrup and salt. Heat gently on low heat, stirring until all the sugar has dissolved. Continue stirring the fudge constantly on low or low-medium heat until it’s simmering and has thickened and coats the back of a spatula/spoon – this will take about 3-5 minutes. Keep an eye on the stove at all times and adjust the heat, if necessary, so the mixture won’t burn.
Once the fudge has thickened, remove it from the heat. From this point on, work as quickly as possible, because the mixture will harden pretty quickly. Add the white chocolate and whisk until all the chocolate has melted.
Transfer the fudge mixture into prepared pan. Allow the fudge to cool slightly at room temperature, then cover the pan and leave it to set in the fridge for at least 4 hours. Once the fudge has set, cut it up in pieces (I recommend small pieces because the fudge is very rich) and serve.
Fudge will keep in the fridge for up to 2 weeks. Serve it cold or at room temperature (my preference).
Recipe adapted from What Jessica Baked Next