Rich, creamy, and a little bit chewy, White Chocolate Caramel Fudge is a show-stopping sweet that’s easier than it looks. I’ve made this fudge several times for holiday trays and potlucks, and it reliably gets raves for its silky white chocolate and ribboned caramel layers. If you like variations, check this take on white chocolate caramel fudge for inspiration.
Why Make This Recipe
- Flavor contrast: sweet white chocolate with buttery caramel creates a layered taste that’s indulgent but balanced.
- Easy to portion: fudge sets firm and cuts into neat squares for gifting or party platters.
- Make-ahead convenience: prepare up to two weeks in advance and store in the fridge.
- Great for special occasions: holidays, bake sales, and hostess gifts all benefit from a homemade fudge.
- Personal insight: I love this recipe because the caramel ribboning is forgiving — you can swirl gently and still get a beautiful look every time (try this holiday twist for inspiration: holiday white chocolate marshmallow fudge).
Recipe Overview
- Prep time: 15 minutes
- Cook time: 10–15 minutes (to combine and slightly thicken caramel)
- Total time: 3 hours including cooling and setting
- Servings: about 36 small squares (9×9-inch pan)
- Difficulty: Easy
- Method: stovetop melting of white chocolate and caramel, pour into a pan, chill until firm
My Experience Making This Recipe
I tested this fudge over several batches, adjusting sugar and cream ratios to keep the white chocolate smooth and the caramel pliable. The main challenge was avoiding grainy texture — heating gently and using a candy thermometer fixed that. I also found that chilling uncovered for the first 30 minutes helps steam escape so the top stays glossy.
How to Make White Chocolate Caramel Fudge
This fudge is made by melting white chocolate with a little cream and folding in soft caramel to form two layers or a marbled ribbon. You’ll melt, combine, and pour into a lined 8×8 or 9×9-inch pan, then chill until set — no candy thermometer is strictly necessary, but it helps when making caramel. Expect to spend most time waiting for the fudge to firm up; active cooking is short and mostly gentle stirring.
Expert Tips for Success
- Use high-quality white chocolate (30–35% cocoa butter) — cheap bars often contain stabilizers that cause seizing.
- When melting chocolate, use a double boiler or heat in 20-second bursts at 50% power in the microwave, stirring between bursts to avoid overheating.
- If you make your own caramel, cook to soft-ball stage (235–240°F / 113–116°C) for a pliable ribbon. A candy thermometer is a worthwhile investment.
- Line your pan with parchment and leave an overhang for easy removal and clean cuts. A warm, sharp knife (dip in hot water and dry) gives the crispiest edges.
- For a smoother caramel swirl, swirl with a toothpick or skewer in one continuous motion; too many back-and-forth moves will overmix the layers.
How to Serve White Chocolate Caramel Fudge
- Serve chilled in neat squares on a parchment-lined platter for a polished presentation.
- Pair with a strong black coffee or espresso — the bitterness cuts the sweetness nicely (try pairing ideas like this caramel coffee fudge).
- Gift the fudge in small boxes or tins, separated with parchment between layers to prevent sticking.
- Add a sprinkle of flaky sea salt or chopped toasted pecans on top just before chilling for texture and visual appeal.
Storage and Reheating Guide
Store fudge in an airtight container layered with parchment at cool room temperature for up to 5 days. Refrigerate for up to 2 weeks; bring to room temperature 20–30 minutes before serving for best texture. Freeze tightly wrapped squares in two layers of plastic and a freezer bag for up to 3 months; thaw overnight in the fridge, then rest at room temperature before serving. Fudge isn’t reheated — warming makes the texture lose its set structure.
Recipe Variations
- Nutty salt crunch: fold in 1 cup toasted pecans or walnuts and finish with flaky sea salt.
- Sea-salted caramel swirl: use salted butter in the caramel and sprinkle extra salt on top.
- Dairy-free option: substitute coconut cream and use high-quality dairy-free white chocolate; chill longer for set.
- Cheesecake-inspired: add 4 oz softened cream cheese to the white chocolate layer for a tangy variation similar to a cranberry-white chocolate cheesecake.
Nutritional Highlights
- This fudge is calorie-dense and rich in fat and sugar; enjoy in small portions (1–2 small squares).
- It contains dairy and possibly nuts — note these allergens when serving to guests.
- You can reduce sugar slightly or use lower-sugar white chocolate, but texture and sweetness will change.
Troubleshooting Common Issues
- Grainy texture: cause is overheating chocolate or overcooking caramel. Solution: melt over low heat and stir constantly; stop heating once smooth.
- White chocolate seizes when caramel is added: warm the caramel slightly before folding in, and add a tablespoon of cream if mixture tightens.
- Fudge too soft after chilling: chill longer or refrigerate; if still too soft, remelt and add a small amount (1–2 tbsp) of powdered sugar to help set.
Frequently Asked Questions
Q: Can I use store-bought caramel sauces?
A: Yes. Use a thick caramel sauce chilled slightly so the layers don’t mix completely. Avoid thin sauces that will run into the white chocolate. If the sauce is very sweet, taste first and reduce added sugar elsewhere.
Q: Do I need a candy thermometer?
A: No, but it helps when making caramel. For homemade caramel aimed at a ribboned texture, target soft-ball stage (235–240°F / 113–116°C). For quick, reliable results, use good-quality store caramel.
Q: How do I cut clean squares without sticking?
A: Use a sharp knife warmed under hot water and wiped dry between cuts. Refrigerate the pan briefly (20–30 minutes) before cutting to firm it up.
Q: Can I layer dark chocolate beneath the white chocolate?
A: Yes — a thin dark chocolate base adds contrast and helps balance sweetness. Tempering is not required for small batches; simply melt gently and pour, then chill before adding white-chocolate layer.
Conclusion
If you want another tested version with pecans and a visually similar caramel ribbon, see this trusted recipe for White Chocolate Caramel Fudge – Barefeet in the Kitchen (https://barefeetinthekitchen.com/white-chocolate-caramel-pecan-fudge-recipe/).
White Chocolate Caramel Fudge
- Total Time: 180 minutes
- Yield: 36 small squares
- Diet: Vegetarian
Description
Rich and creamy, this White Chocolate Caramel Fudge features layered sweet white chocolate with buttery caramel, making it a show-stopping treat perfect for special occasions.
Ingredients
- 2 cups high-quality white chocolate, chopped
- 1 cup caramel sauce
- 1/2 cup heavy cream
- Parchment paper for lining
Instructions
- Line a 9×9-inch pan with parchment paper, leaving an overhang for easy removal.
- Melt the white chocolate with heavy cream over a double boiler or in the microwave in 20-second bursts, stirring in between.
- In a separate saucepan, prepare caramel sauce until it reaches soft-ball stage (235–240°F / 113–116°C).
- Combine the melted white chocolate with the prepared caramel, swirling gently to create marbled layers.
- Pour the mixture into the lined pan and chill until firm, about 3 hours.
- Cut into neat squares and serve chilled.
Notes
For a smoother caramel swirl, swirl with a toothpick in one continuous motion. Store in an airtight container at room temperature or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop melting
- Cuisine: American