White chocolate caramel fudge is a luxuriously sweet, creamy treat that’s surprisingly easy to make at home. I’ve made this version several times for holidays and weeknight cravings, and it always disappears fast — rich white chocolate, swirls of caramel, and a glossy finish. For a comparable recipe with a slightly different spin, check out this version I referenced while testing.
Why Make This Recipe
- Irresistible flavor: the sweet creaminess of white chocolate pairs perfectly with deep, buttery caramel for a crowd-pleasing bite.
- Quick to assemble: most of the work is melting and stirring; you can have fudge set in under an hour.
- Giftable and festive: cut into squares and wrap for holiday plates or party favors. For a marshmallow-studded variation, I like ideas from this holiday twist.
- Makes-ahead convenience: make it days in advance; it keeps well and travels easily.
- Personal note: I love that the recipe lets you control the caramel intensity — more swirl for pockets of gooey caramel, or a light ribbon for a subtler finish.
Recipe Overview
- Prep time: 15 minutes.
- Cook time: 10–15 minutes (melting and caramel swirls).
- Chill/set time: 1–2 hours.
- Total time: about 1 hour 30 minutes including chilling.
- Servings: makes about 36 small squares (8×8 pan).
- Difficulty: Easy.
- Method: gentle stovetop melting (or microwave) to combine white chocolate and sweetened condensed milk, then swirl in warmed caramel and chill to set.
For another simple take you can compare to this recipe I reviewed for technique notes.
My Experience Making This Recipe
I tested this fudge multiple times to dial in the texture: creamy and sliceable, not crumbly. Early trials overheated the chocolate and caused slight graininess, so I switched to low heat and a double boiler or short microwave bursts for reliable results. Adding warm caramel in loose ribbons before chilling gave the best marbling without sinking.
How to Make White Chocolate Caramel Fudge
Start by lining an 8×8-inch pan with parchment and lightly greasing it for easy removal. Gently melt white chocolate with one 14-oz can of sweetened condensed milk over a double boiler or in 20–30 second microwave intervals, stirring until smooth (target temperature about 110–115°F). Warm about 3/4 to 1 cup of thick caramel sauce until pourable, then pour the white chocolate mixture into the pan, drop spoonfuls of caramel on top, and swirl with a butter knife. Chill for at least an hour until firm, then cut into squares.
Equipment that helps: an instant-read thermometer, 8×8 pan, silicone spatula, and a small offset spatula for smoothing.
Expert Tips for Success
- Use real white chocolate (couverture or good-quality chips) rather than “white compound” for a creamier mouthfeel and less chance of graininess.
- Melt gently: low heat or microwave in short bursts (20–30 seconds), stirring between bursts to avoid seizing. An instant-read thermometer helps keep the mix under 120°F.
- Warm the caramel to a pourable consistency but not boiling; too-hot caramel can melt the chocolate layer and cause separation. I warm to roughly 100–110°F.
- Chill on a flat shelf in the refrigerator for even setting; avoid the freezer unless you’ll thaw slowly to prevent condensation. For a nutty crunch, fold in 1/2 cup chopped pecans before pouring. See a holiday marshmallow-style idea at this marshmallow variation.
- Use parchment overhang to lift the whole slab out for neat, straight cuts; warm your knife under hot water and dry before each cut for clean edges.
How to Serve White Chocolate Caramel Fudge
- Serve on a simple platter sprinkled with flaky sea salt to balance the sweetness and highlight the caramel notes.
- Pair with strong coffee or espresso to cut through the richness for dessert after a heavy meal.
- Box in small cellophane bags with a ribbon for gifts; include a note about keeping refrigerated if your house is warm. For a festive twist, top squares with chopped toasted pecans or mini toffee bits as shown in some variations like this festive example.
- For a party, arrange different flavored fudges side-by-side with labels so guests can choose.
Storage and Reheating Guide
Store fudge in an airtight container layered with parchment between pieces. At room temperature in a cool room it will keep 1–2 weeks; refrigerated, it lasts 3–4 weeks. For longer storage, freeze tightly wrapped in plastic and foil for up to 3 months; thaw in the refrigerator overnight before serving to avoid moisture bloom. To soften chilled fudge slightly, microwave individual pieces for 5–7 seconds — check and repeat in short bursts so you don’t melt them.
Recipe Variations
- Salted pecan: fold in 1/2 cup toasted chopped pecans and sprinkle flaky sea salt on top before chilling.
- Dairy-free/vegan: use dairy-free white chocolate and full-fat coconut condensed milk or a thick coconut cream–based sweetener; use a vegan caramel made from coconut cream and brown sugar.
- Coffee-caramel: stir 1–2 teaspoons instant espresso into the white chocolate mixture for a mocha profile.
- Marshmallow swirl: gently fold mini marshmallows into the chocolate layer for a pillowy texture — a playful holiday variant inspired by marshmallow recipes like this one.
Nutritional Highlights
- This is an indulgent confection high in sugar and fat; enjoy in small portions (one or two 1-inch squares per serving).
- Allergen note: contains dairy and possibly nuts if added; not gluten-containing unless add-ins include gluten.
- If you need lower-calorie options, make smaller squares and serve with a nutty element (pecans or almonds) to add satiety.
Troubleshooting Common Issues
- Grainy texture: usually from overheating chocolate or cooking to too-high a temperature. Solution: use gentle heat, stir constantly, and keep the mix under 120°F.
- Caramel sinks or separates: caramel too hot or too thin will mix into the chocolate. Warm caramel to pourable but not hot (≈100–110°F) and drop in spoonfuls to swirl gently.
- Fudge too soft after chilling: it may need more chilling time or your sweetened condensed milk to chocolate ratio was off; chill longer and store in the refrigerator.
Frequently Asked Questions
Q1: Can I use white chocolate chips instead of bars?
A1: Yes — high-quality white chocolate chips work fine. If chips contain stabilizers, they can sometimes require slightly longer melting and more stirring. Chop bars for more even melting when possible.
Q2: Do I need a candy thermometer?
A2: Not strictly necessary for this fudge, but an instant-read thermometer helps avoid overheating the chocolate (keep below ~120°F) and gives consistent results, especially if you’re making caramel from scratch.
Q3: Can I make the caramel from scratch and what’s a simple ratio?
A3: Yes. A reliable small-batch caramel: 1 cup granulated sugar, 6 tablespoons unsalted butter, and 1/2 cup heavy cream. Melt sugar to amber over medium heat, add butter, then stir in warm cream off heat. Cool to ~100–110°F before swirling into the fudge.
Q4: How do I get clean, neat squares when cutting?
A4: Chill the fudge thoroughly until firm, then lift the slab using parchment overhang. Wipe a sharp knife clean between cuts and warm the blade with hot water, dry it, and slice in a single smooth motion for the best edges.
Conclusion
If you’d like a tested version of this flavor profile with pecans, see White Chocolate Caramel Fudge – Barefeet in the Kitchen for another reliable approach and serving ideas.
Print
White Chocolate Caramel Fudge
- Total Time: 90 minutes
- Yield: 36 small squares 1x
- Diet: Vegetarian
Description
A luxuriously sweet and creamy treat made with white chocolate and swirls of caramel, perfect for holidays and gifting.
Ingredients
- 14 oz sweetened condensed milk
- 1 cup white chocolate, chopped (couverture or high-quality chips)
- 3/4 to 1 cup thick caramel sauce
- Optional: 1/2 cup chopped pecans
- Flaky sea salt for topping
Instructions
- Line an 8×8-inch pan with parchment and lightly grease it.
- Melt white chocolate with sweetened condensed milk over a double boiler or in 20-30 second microwave intervals until smooth.
- Warm the caramel sauce until pourable.
- Pour the white chocolate mixture into the pan, drop spoonfuls of caramel on top, and swirl with a butter knife.
- Chill for at least an hour until firm, then cut into squares.
Notes
For a nutty crunch, fold in chopped pecans before pouring. Store in an airtight container and refrigerate for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop melting
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 120
- Sugar: 15g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg