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Caramel Fudge

Caramel Fudge

YIELD 36 pieces


  • 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


  1. Line an 8x8-inch pan with parchment paper and set aside.
  2. 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.
  3. 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.

  4. 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.

  5. Fudge will keep in the fridge for up to 2 weeks. Serve it cold or at room temperature (my preference).

Recipe Notes

Recipe adapted from What Jessica Baked Next