WHITE CHOCOLATE CARAMEL FUDGE

by

White Chocolate Caramel Fudge

Creamy, sweet, and stunning, this white chocolate caramel fudge is a decadent treat perfect for holidays, gifts, or special occasions. It’s easier than you think!

Classic White Chocolate Caramel Fudge

Yield: 64 small squares
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 2+ hours

Ingredients

· 3 cups (18 oz / 510g) white chocolate chips (high quality, like Ghirardelli or Guittard)
· 1 can (14 oz / 397g) sweetened condensed milk
· 3 tablespoons unsalted butter
· 1 teaspoon pure vanilla extract
· Pinch of salt
· ½ cup caramel sauce or dulce de leche (store-bought or homemade)
· Sea salt flakes (optional, for garnish)

Instructions

Step 1: Prepare the Pan

Line an 8×8-inch baking pan with parchment paper or aluminum foil, leaving an overhang on two sides for easy removal. Lightly grease with butter or non-stick spray.

Step 2: Melt the Base

  1. In a medium, heavy-bottomed saucepan, combine the white chocolate chips, sweetened condensed milk, and butter.
  2. Heat over low heat, stirring constantly with a silicone spatula or wooden spoon, until the chocolate is completely melted and the mixture is smooth. Do not rush this step – white chocolate scorches easily.
  3. Remove from heat and stir in the vanilla extract and pinch of salt.

Step 3: Layer and Swirl

  1. Pour about two-thirds of the white chocolate mixture into the prepared pan. Smooth into an even layer.
  2. Warm the caramel sauce slightly (10 seconds in the microwave) to make it pourable. Drizzle it evenly over the first layer of fudge.
  3. Pour the remaining white chocolate mixture over the caramel.
  4. Use a knife or toothpick to gently swirl the layers together, creating a marbled effect.

Step 4: Chill and Set

  1. If desired, sprinkle lightly with a few flakes of sea salt.
  2. Let the fudge cool at room temperature for 30 minutes, then refrigerate for at least 2 hours, or until completely firm.

Step 5: Cut and Serve

  1. Use the parchment overhang to lift the fudge slab from the pan.
  2. Place on a cutting board and cut into 1-inch squares with a sharp knife. For clean cuts, wipe the knife with a hot, damp cloth between slices.
  3. Store in an airtight container in the refrigerator for up to 2 weeks.

Variations & Pro Tips

Flavor Twists:

· Cookies & Cream: Fold in 1 cup of crushed Oreo cookies after melting the white chocolate.
· Peanut Butter Swirl: Replace the caramel with ½ cup of warmed peanut butter.
· Cranberry Pistachio: Fold in ½ cup each of dried cranberries and chopped pistachios.
· Salted Maple: Use pure maple syrup instead of caramel and garnish with flaky salt.

Expert Tips for Perfect Fudge:

· Use High-Quality Chocolate: The better the white chocolate, the creamier and less sweet your fudge will be. Avoid white chocolate chips that list palm oil as the first ingredient.
· Low and Slow: Never melt white chocolate over direct high heat. A double boiler is even safer: place a heatproof bowl over a pot of simmering water.
· Prevent Graininess: Ensure all utensils are completely dry; even a drop of water can cause the chocolate to seize.
· Room Temperature Before Serving: For the best texture and flavor, let squares sit out for 10-15 minutes before serving.

Troubleshooting:

· Fudge is too soft: It may not have chilled long enough, or the chocolate was undermelted. Re-chill or briefly freeze.
· Fudge is grainy: The chocolate may have been overheated or stirred too vigorously while melting.
· Layers separated: Next time, let the first white chocolate layer set in the fridge for 15 minutes before adding caramel.

This luxurious fudge makes a beautiful homemade gift. Package in a decorative box or tin lined with parchment paper. Enjoy the rich, buttery flavor and that gorgeous caramel swirl in every bite!

Leave a Comment