This white chocolate caramel fudge is a creamy, buttery treat that balances sweet white chocolate with deep, homemade caramel. It’s special because the caramel adds chew and flavor depth without overpowering the delicate white chocolate. I’ve made this several times for holidays and small parties and have refined the temperature and stirring steps for reliable texture.
Why Make This Recipe
- Decadent, crowd-pleasing flavor — creamy white chocolate with a buttery caramel backbone.
- Quick to make on the stovetop with simple pantry ingredients like sugar, butter, and chocolate.
- Great for gifting — it slices neatly into squares and packages well in tins.
- Flexible: easy to add nuts, sea salt, or swap to a slow-cooker method if you prefer.
- Personal insight: I love this recipe because a sprinkle of flaky sea salt transforms it from sweet to sophisticated in one bite.
Recipe Overview
- Prep time: 15 minutes (chopping and lining pan)
- Cook time: 20–30 minutes (to soft-ball stage, 234–240°F / 112–116°C)
- Total time: about 2 hours (including chilling)
- Servings: about 24–30 1-inch squares
- Difficulty: Medium — requires a candy thermometer and attention to temperature
- Cooking method: stovetop candy-making (sugar/caramel cooked to soft-ball, then combined with chopped white chocolate and cooled in an 8×8-inch pan)
My Experience Making This Recipe
I tested this recipe multiple times to avoid grainy texture and to keep the white chocolate silky. Early versions seized or were too soft; adjusting the final temperature and stirring off heat fixed both issues. Using a heavy-bottomed pan and a good candy thermometer made the biggest difference.
How to Make White Chocolate Caramel Fudge
You’ll cook a caramel base to the soft-ball stage, pour it over chopped white chocolate, stir until glossy, then press into a lined 8×8-inch pan to chill. Key techniques are heating evenly in a heavy-bottomed saucepan, using a candy thermometer to reach 234–240°F (soft-ball), and stirring gently off heat to melt the chocolate without overheating. Expect a thick pourable mixture that firms up to a sliceable fudge after 1–2 hours in the refrigerator. For related flavor inspiration, see this holiday white chocolate marshmallow fudge twist.
Expert Tips for Success
- Use a candy thermometer: aim for 234–240°F (112–116°C) for a reliable soft-ball stage and smooth set.
- Heavy-bottomed saucepan: prevents hot spots that cause scorching and grainy sugar.
- Add corn syrup or glucose: 1–2 tablespoons prevents crystallization and keeps the caramel glossy.
- Chop white chocolate finely and add off the heat: white chocolate overheats easily, so melt it with warm caramel rather than direct heat.
- Brush down the pan sides with a wet pastry brush while cooking to dissolve stray sugar crystals and avoid graininess.
How to Serve White Chocolate Caramel Fudge
- Cut into 1-inch squares and arrange on a platter dusted with cocoa or a few sea salt flakes.
- Serve alongside coffee, black tea, or shortbread for a contrast of textures.
- Pack into cellophane bags tied with ribbon for homemade gifts.
- For a party platter, alternate plain squares with those topped with toasted pecans or a drizzle of dark chocolate.
Storage and Reheating Guide
Store fudge in an airtight container layered with parchment or wax paper to prevent sticking. Keep at cool room temperature (60–70°F) for up to 1 week, or refrigerate for up to 3 weeks; bring to room temperature before serving for best texture. For longer storage, freeze tightly wrapped in two layers (plastic wrap then foil) for up to 3 months; thaw in the refrigerator overnight and then bring to room temp. To soften chilled pieces quickly, microwave a single piece for 5–8 seconds on low power.
Recipe Variations
- Salted Pecan Caramel Fudge: fold in 1 cup toasted chopped pecans and sprinkle flaky sea salt on top before chilling.
- Dairy-free version: use dairy-free white chocolate and full-fat coconut milk instead of cream; the texture will be slightly softer but delicious.
- Browned-butter caramel: brown the butter first to add nutty depth — reduce other fat slightly to compensate.
- Slow-cooker method: melt caramel and white chocolate on low in a slow cooker, stirring frequently until smooth (see slow-cooker variations for timing).
Nutritional Highlights
- Rich in energy: fudge is calorie-dense — enjoy in small portions (1-inch square as a treat).
- Contains dairy and soy (lecithin in most chocolates) — not suitable for those with dairy or soy allergies unless ingredients are substituted.
- If adding nuts, note tree-nut allergen information and label accordingly.
Troubleshooting Common Issues
- Grainy texture: usually due to sugar crystals forming; reheat gently with a splash of water or cream to dissolve crystals and whisk until smooth, or ensure you brushed down pan sides during cooking.
- Seized white chocolate: if chocolate clumps, add 1–2 teaspoons warm cream or butter and stir off heat until smooth.
- Fudge too soft: it likely didn’t reach the correct temperature — reheat to 240–245°F (116–118°C) and cool again, or chill longer.
Frequently Asked Questions
Q: Can I use white chocolate chips instead of a bar?
A: Yes, but use high-quality chips or chop a white chocolate baking bar for more even melting. Chips contain stabilizers, so chopping bars often yields a smoother finish.
Q: Do I need a candy thermometer?
A: A candy thermometer is highly recommended. Hitting 234–240°F (soft-ball) is the reliable way to get a firm but tender set. Without it, texture can be unpredictable.
Q: Can I make this ahead for gifting?
A: Absolutely. Store in the refrigerator for up to 3 weeks or freeze up to 3 months. Bring to room temperature before boxing for best mouthfeel.
Q: How can I prevent the fudge from sticking when slicing?
A: Chill completely, then run a sharp knife under hot water, dry it, and slice in a single clean motion. Wipe the blade between cuts.
Conclusion
For variations and extra ideas, you might enjoy the original White Chocolate Caramel Fudge at White Chocolate Caramel Fudge – Barefeet in the Kitchen. If you want a different take or serving suggestions, check this White Chocolate Caramel Fudge Recipe – Food Fanatic. For a creamier caramel-forward version, try Creamy Caramel Fudge (Tastes Amazing!) – Pretty. Simple. Sweet.. If you prefer a slow-cooker approach, see White Chocolate Caramel Fudge | Slow Cooker Living. For a pecan-studded variation and presentation tips, visit The Finest White Chocolate Caramel Pecan Fudge – Happy ….
Print
White Chocolate Caramel Fudge
- Total Time: 120 minutes
- Yield: 24-30 servings (1-inch squares) 1x
- Diet: Vegetarian
Description
A creamy, buttery treat that combines sweet white chocolate with deep, homemade caramel, making it perfect for holidays and gifts.
Ingredients
- 2 cups white chocolate, chopped
- 1 cup sugar
- 1/2 cup butter
- 1/4 cup corn syrup
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- Flaky sea salt (for garnish, optional)
- Nuts (optional, for variations)
Instructions
- In a heavy-bottomed saucepan, combine sugar, butter, corn syrup, and cream and heat while stirring.
- Use a candy thermometer to bring the mixture to 234–240°F (soft-ball stage).
- Remove from heat and stir in the chopped white chocolate until glossy and smooth.
- Press the mixture into a lined 8×8-inch pan.
- Chill in the refrigerator for 1–2 hours until set.
- Cut into 1-inch squares and serve or package for gifting.
Notes
To prevent graininess, brush pan sides with a wet pastry brush while cooking. Use high-quality white chocolate for the best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop Candy-Making
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 120
- Sugar: 18g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg