Rich Caramel Fudge Made with Condensed Milk

This easy caramel fudge is sweet, creamy and incredibly addictive. It’s made with sweetened condensed milk – so there’s no need for a candy thermometer. Makes a great gift too! 

Updated November 17, 2021 with new photos and a slightly revised recipe

This caramel fudge is ideal for anyone who loves rich, sweet treats. It combines deep caramel flavor, a touch of salt and a smooth, creamy texture. The recipe is simple: everything is melted together in a saucepan, so you don’t need a candy thermometer. It’s quick to prepare and makes a thoughtful homemade gift.

Ingredients for Caramel Fudge

For this recipe you only need a handful of pantry staples:

• 1/3 cup unsalted butter (about 75 g)
• 1 cup packed brown sugar (about 200 g); dark brown for a richer color, light brown also works
• 1 can sweetened condensed milk (14 oz / 395 g) — be sure it’s sweetened condensed milk, not evaporated milk
• 2 tablespoons golden syrup or corn syrup (about 30 ml)
• 200 g white chocolate (approximately 7 oz or 1 1/4 cups finely chopped)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt (omit if using salted butter)

Use a good-quality white baking chocolate rather than chips if possible; baking chocolate melts more smoothly. Double-check that you have sweetened condensed milk — using evaporated milk will not produce the correct texture.

How to Make Caramel Fudge

This method is done entirely on the stovetop—no thermometer required.

1. Line an 8 x 8 inch (20 x 20 cm) pan with parchment paper, leaving an overhang for easy removal.
2. Finely chop the white chocolate and set it aside so it melts quickly.
3. In a medium, heavy-bottomed saucepan over low heat, combine the butter, brown sugar, sweetened condensed milk and golden or corn syrup.
4. Gently melt the ingredients together, stirring to combine. Use low heat to avoid scorching.
5. Once everything has melted and the mixture looks smooth, maintain the low heat and bring it to a very gentle boil. Continue stirring and let it simmer very gently for about 5 minutes. You should see a few small bubbles on the surface—avoid a vigorous boil.
6. When the butter is fully incorporated and there are no streaks of melted butter left, remove the pan from the heat. Immediately add the chopped white chocolate and stir until it’s fully melted and the mixture is smooth.
7. Stir in the vanilla extract and salt, tasting to adjust if needed.
8. Pour the warm fudge into the prepared pan, smooth the top, and refrigerate until firm, about 4 hours.
9. When set, lift the fudge out using the parchment overhang, transfer to a cutting board and slice with a sharp knife into pieces.

Tips for Making Fudge

• Keep stirring while melting so the butter incorporates fully. If you add chocolate while streaks of butter remain, the mixture can separate and leave greasy pockets.
• Chop the white chocolate finely so it melts quickly and evenly.
• If you only have salted butter, omit the added salt in the recipe and adjust to taste.
• Storage and freezing:
  • Store fudge in an airtight container in the fridge for up to two weeks. Place parchment or wax paper between layers to prevent sticking.
  • Fudge freezes very well: once set, wrap tightly in foil (two layers) and place in a freezer bag for up to two months. Thaw in the fridge before serving.
  • Sliced pieces can be frozen in an airtight container with layers separated by parchment.

Recipe summary