This white chocolate caramel fudge is silky, richly sweet, and dangerously easy to make. I first tested this as a holiday gift and immediately adjusted the balance between white chocolate and caramel for a creamy, not-too-sickly finish. Over several batches I learned the exact temperatures and textures that give reliable results.
Why Make This Recipe
- Luxuriously creamy flavor: creamy white chocolate balanced with buttery caramel makes every bite feel decadent.
- Fast and convenient: you can finish the batch in about 30–40 minutes with simple stovetop melting and a short chill.
- Great for gifting and parties: slices well and holds shape, so it’s perfect for boxed gifts or dessert platters.
- Minimal equipment: no candy thermometer required if you follow the gentle-melt technique.
- Personal insight: I love this recipe because the white chocolate base lets the caramel shine without needing complex tempering.
If you enjoy coffee-flavored confections, try this related take on caramel fudge: caramel coffee fudge.
Recipe Overview
- Prep time: 10 minutes.
- Cook time: 15–20 minutes (melting and combining).
- Chill time: 1–2 hours.
- Total time: 1 hour 30 minutes (including chilling).
- Servings: about 16 squares (8×8 pan).
- Difficulty: Easy.
- Method: Gently melt white chocolate with sweetened condensed milk, swirl or fold in warmed caramel, pour into a parchment-lined 8×8 pan, chill until set.
My Experience Making This Recipe
I tested multiple ratios of white chocolate to sweetened condensed milk to get a firm but creamy set. The biggest discovery was keeping the melt temperature low — overheating white chocolate makes it grainy. Using soft caramels melted with a splash of cream created the best glossy swirl.
How to Make White Chocolate Caramel Fudge
Start by lining an 8×8-inch pan with parchment and lightly greasing the paper. In a heavy saucepan over low heat (or a double boiler), melt 12–14 ounces white chocolate chips with one 14-ounce can sweetened condensed milk, stirring constantly until smooth; keep the chocolate under 115–120°F to avoid graininess. Separately, warm 10 ounces soft caramels with 2 tablespoons heavy cream in short bursts in the microwave or over low heat until pourable, then fold or swirl the caramel into the white chocolate mixture. Pour into the prepared pan, tap to remove air bubbles, sprinkle flaky sea salt if you like, and chill in the refrigerator for at least 1 hour until firm.
Equipment notes: use a silicone spatula for scraping, a heavy-bottomed saucepan or double boiler for even heat, and an 8×8-inch pan lined with parchment for easy removal.
Expert Tips for Success
- Keep temperatures low: aim to keep melted white chocolate under 115–120°F (46–49°C) to prevent seizing and graininess.
- Use quality chocolate: choose couverture or premium white chocolate with cocoa butter for a smoother texture.
- Warm the caramel: add 1–2 tablespoons of heavy cream to melted caramels to thin them for easy swirling and a glossy finish.
- Work quickly but gently: once mixed, pour the fudge promptly to maintain a uniform swirl and avoid streaking from cooling.
- Chill on a level surface: refrigerate on a flat shelf so the fudge sets with an even thickness and tidy edges.
How to Serve White Chocolate Caramel Fudge
- Cut into 1-inch squares and serve on a decorative platter for parties or gifts.
- Pair with espresso or strong tea to balance the sweetness.
- Top squares with a sprinkle of toasted pecans or a dusting of crushed pretzel for crunch and contrast.
- Wrap individually in parchment and tie with ribbon for homemade gifts or party favors.
Storage and Reheating Guide
Store fudge in an airtight container layered between sheets of parchment. At room temperature, it will stay best for 5–7 days; refrigerated, it keeps up to 2 weeks. For longer storage, freeze tightly wrapped in parchment and foil for up to 3 months; thaw overnight in the refrigerator before serving. You generally don’t reheat fudge, but to soften for slicing, let it sit at room temperature 20–30 minutes or microwave a single piece for 5–7 seconds to slightly soften.
Recipe Variations
- White Chocolate Caramel Pecan: fold 1 cup toasted chopped pecans into the fudge before chilling for texture and nutty flavor.
- Salted Caramel Ripple: increase flaky sea salt to 1/4–1/2 teaspoon to create a salted-sweet contrast.
- Dairy-free option: use dairy-free white chocolate (cocoa butter-based) and a dairy-free sweetened condensed milk alternative; replace heavy cream in the caramel with canned coconut cream.
- Chocolate-swirl: melt 2 ounces dark chocolate and add thin swirls on top with a toothpick to create a marbled look and a chocolate counterpoint.
Nutritional Highlights
- This fudge is calorie-dense and high in sugar and fat, so serve in small portions (1-inch squares).
- Key nutrients: provides energy and some calcium from dairy, but it’s primarily an indulgence.
- Allergen information: contains dairy and may contain soy and nuts if you add pecans; not suitable for those with milk or soy allergies unless ingredients are substituted.
Troubleshooting Common Issues
- Grainy texture: usually from overheating white chocolate. Solution: cool slightly and gently rework over a double boiler while stirring, or add a teaspoon of neutral-flavored oil to smooth it.
- Fudge too soft after chilling: this can happen if there’s not enough white chocolate or if the mixture was too warm when poured. Solution: reheat gently, stir in 2–3 tablespoons more melted white chocolate, repour, and re-chill.
- Caramel sinks or separates: if caramel is too thin it may sink; warm it to pourable but slightly thick, and swirl rather than fully fold to keep ribboned layers.
Frequently Asked Questions
Q: Can I use white chocolate bars instead of chips?
A: Yes. Chop bars finely so they melt evenly. Bars with higher cocoa butter content will give a smoother texture than chips that contain stabilizers.
Q: Do I need a candy thermometer?
A: No, for this recipe you can rely on visual cues and low heat. If you use a thermometer, keep melted white chocolate below 115–120°F to preserve a silky texture.
Q: How do I get clean, even slices?
A: Chill the fudge thoroughly, then warm a sharp knife under hot water, dry it, and make long, decisive cuts. Wiping the blade between cuts gives the cleanest edges.
Q: Can I make this without sweetened condensed milk?
A: You can substitute heavy cream plus extra white chocolate, but the texture and set will differ. Condensed milk contributes both sweetness and structure; without it, add more white chocolate and chill longer to firm the batch.
Conclusion
For variations and inspiration, check these trusted recipes: White Chocolate Caramel Fudge – Barefeet in the Kitchen, White Chocolate Caramel Fudge Recipe – Food Fanatic, Creamy Caramel Fudge (Tastes Amazing!) – Pretty. Simple. Sweet., White Chocolate Caramel Fudge | Slow Cooker Living, and The Finest White Chocolate Caramel Pecan Fudge – Happy …. These will give additional techniques, presentation ideas, and flavor twists to try after you master the basics here.
White Chocolate Caramel Fudge
- Total Time: 90 minutes
- Yield: 16 squares
- Diet: Vegetarian
Description
This white chocolate caramel fudge is silky, richly sweet, and dangerously easy to make, featuring a creamy white chocolate base balanced with buttery caramel.
Ingredients
- 12–14 ounces white chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 10 ounces soft caramels
- 2 tablespoons heavy cream
- Flaky sea salt (optional)
Instructions
- Line an 8×8-inch pan with parchment and lightly grease the paper.
- In a heavy saucepan over low heat or a double boiler, melt the white chocolate chips with the sweetened condensed milk, stirring constantly until smooth and keeping the temperature under 115–120°F (46–49°C).
- Warm the soft caramels with the heavy cream until pourable, then fold or swirl the caramel into the white chocolate mixture.
- Pour into the prepared pan, tap to remove air bubbles, sprinkle with flaky sea salt if desired, and chill in the refrigerator for at least 1 hour until firm.
Notes
Keep melted white chocolate under 115–120°F to avoid graininess. Use quality chocolate for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop melting
- Cuisine: American