I make this fudge whenever I want something rich, nostalgic, and just a little fancy without a lot of fuss. The combination of creamy white chocolate and soft caramel gives a silky texture and layered sweetness that always gets compliments. If you like holiday-style sweets, you might also enjoy this variation I tested: Holiday White Chocolate Marshmallow Fudge — it inspired a few texture ideas I used here.
Why Make This Recipe
- It’s quick to assemble — about 15 minutes of hands-on work for a decadent result.
- Texture contrast: smooth white chocolate with pockets of chewy caramel gives an upscale bite.
- Great for gifting and parties — it cuts into attractive squares and stores well.
- No special candy thermometer or advanced skills required — approachable for home cooks.
- Personal note: I love making this because the caramel swirl makes each square feel homemade and a little different.
Recipe Overview
Prep time: 15 minutes.
Cook time (melting): 10 minutes.
Chill time: 2 hours (or 45–60 minutes in freezer).
Total time: about 2 hours 25 minutes.
Servings: 16 one-inch squares (8×8 pan).
Difficulty: Easy.
Method: Gentle melting of white chocolate with sweetened condensed milk (double boiler or microwave), folding in melted caramel, pouring into a lined pan, and chilling until set.
My Experience Making This Recipe
I tested this recipe several times to balance sweetness and texture; using sweetened condensed milk keeps the fudge creamy without graininess. I found that melting slowly and keeping temperatures low prevented white chocolate from seizing. Swirling warm caramel into the cooled chocolate mix created pretty ribbons without the caramel sinking.
How to Make White Chocolate Caramel Fudge
You’ll soften white chocolate with sweetened condensed milk over low heat or in short microwave bursts, stir in butter, vanilla, and a pinch of salt, then fold in warm caramel and optional pecans. Pour the mixture into an 8×8-inch pan lined with parchment, smooth the top, and chill until firm. Expect a glossy, dense fudge that cuts cleanly after refrigeration.
Expert Tips for Success
- Use good-quality white chocolate or baking bars (not cheap compound chips); they melt smoother and taste cleaner.
- Melt gently: keep a simmering water bath at low heat or microwave at 50% power in 20–30 second bursts, stirring between bursts. Keep chocolate below ~110°F to avoid separation.
- If using wrapped caramel candies, add 1–2 tablespoons of heavy cream to the caramels while melting to make them pourable for swirling.
- Line the pan with parchment overhang to lift the fudge out easily and cut clean squares. Chill completely (at least 2 hours) before cutting.
- Use a sharp knife warmed under hot water and dried between cuts for neat edges.
How to Serve White Chocolate Caramel Fudge
- Cut into 1-inch squares and arrange on a pretty plate or in mini cupcake liners for gifting.
- Sprinkle flaky sea salt on top of some squares for a salty-sweet contrast.
- Pair small pieces with strong coffee or espresso — the bitterness balances the richness.
- Offer on dessert trays at holidays, weddings, or cookie exchanges; it’s a standout when mixed with other bars.
Storage and Reheating Guide
Store leftover fudge in an airtight container layered with parchment to prevent sticking; keep at cool room temperature up to 3 days. For longer storage, refrigerate up to 2 weeks or freeze up to 3 months in a freezer-safe container (separate layers with parchment). To serve frozen fudge, thaw in the refrigerator overnight; bring to room temperature 20–30 minutes before serving for best texture. If pieces are too firm, a 5–8 second microwave at 50% power will soften slightly — warm in very short bursts to avoid melting.
Recipe Variations
- Salted Pecan Caramel Fudge: fold in 1/2 cup toasted chopped pecans and top with flaky sea salt.
- Dark Chocolate Layer: pour half the white chocolate mix, chill until slightly set, add a thin layer of melted dark chocolate, then finish with remaining white chocolate mixture.
- Dairy-free/Vegan: use dairy-free white chocolate and canned sweetened condensed coconut milk; melt caramels made from coconut sugar or use a vegan caramel.
- Espresso Caramel: add 1/2 tsp instant espresso granules to the white chocolate mixture for a coffee-kissed flavor.
Nutritional Highlights
- This is a treat-high in calories and sugar — enjoy in small portions (1-inch square).
- Contains dairy (sweetened condensed milk, butter) and often nuts if added; not suitable for those with milk or nut allergies unless adapted.
- Naturally gluten-free if you use gluten-free chocolates and caramels; always check ingredients for hidden gluten.
Troubleshooting Common Issues
- Grainy or seizing chocolate: usually from overheating or water contact. Rescue by stirring in 1–2 tbsp warm cream gradually until smooth, or start over with fresh chocolate if severely seized.
- Caramel sinks instead of swirling: let your white chocolate mixture cool 5–10 minutes so it’s thicker before adding warm caramel, or gently swirl rather than stir.
- Fudge too soft after chilling: either refrigerate longer or remelt gently and add an extra 1/2 cup white chocolate to firm up the ratio.
Frequently Asked Questions
Q: Can I use white chocolate chips instead of bars?
A: Yes, chips melt, but some brands contain stabilizers and can be slightly grainy. Baking bars or couverture give a smoother texture and cleaner melt. Chop bars finely for even melting.
Q: Do I need a candy thermometer?
A: Not for this recipe — you’re melting, not boiling sugar to a specific stage. Just keep the heat low and avoid overheating. If you want to be safe, keep melted chocolate under 110°F.
Q: How long does the fudge need to chill before cutting?
A: At least 2 hours in the refrigerator for firm setting. If you’re short on time, 45–60 minutes in the freezer will set it quicker, but watch closely to avoid freezing solid.
Q: Can I make this in a slow cooker?
A: You can melt white chocolate gently in a slow cooker set to low inside a heatproof bowl, but you’ll need to monitor to prevent overheating. For the full wipe-and-pour fudge method, stovetop or microwave is simpler.
Conclusion
For more ideas and similar recipes, check this classic White Chocolate Caramel Fudge – Barefeet in the Kitchen, a slightly nutty take that inspired my pecan variation. If you want another tested step-by-step, see this White Chocolate Caramel Fudge Recipe – Food Fanatic for clear photos and tips. For a creamy caramel-first approach, this Creamy Caramel Fudge (Tastes Amazing!) – Pretty. Simple. Sweet. is useful. Prefer slow-cooker methods? Try the White Chocolate Caramel Fudge | Slow Cooker Living version. For more presentation ideas and a pecan-packed spin, take a look at The Finest White Chocolate Caramel Pecan Fudge – Happy ….
Print
White Chocolate Caramel Fudge
- Total Time: 145 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
A rich and creamy white chocolate fudge swirled with soft caramel, perfect for gifting and holiday parties.
Ingredients
- 2 cups white chocolate, chopped
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup caramel candies, unwrapped
- Optional: 1/2 cup toasted chopped pecans
Instructions
- In a double boiler or microwave, melt white chocolate with sweetened condensed milk, stirring until smooth.
- Stir in butter, vanilla, and salt until fully combined.
- In a separate bowl, melt caramel candies with 1–2 tablespoons of heavy cream.
- Fold the warm caramel into the white chocolate mixture.
- Pour the mixture into a lined 8×8-inch pan, smoothing the top.
- Chill in the refrigerator for at least 2 hours or in the freezer for 45–60 minutes until firm.
- Once set, cut into 1-inch squares and serve.
Notes
For a salted caramel effect, sprinkle flaky sea salt on top of the fudge before it sets. Store in an airtight container and enjoy within 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Melting
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg