This Easy Caramel Fudge recipe is one of my all time favourites, it’s simple to make and you only need FIVE ingredients to put it together. You can make this fudge up to a week in advance and it is the perfect homemade gift for family and friends. Both regular and Thermomix instructions included.
Caramel Fudge is a staple in our house during the lead up to Christmas. It’s the perfect treat to share with friends when they drop by and also makes a great last minute Christmas gift for anyone you may have forgotten about – and we all know that happens to everyone!
Why you will love this recipe:
- No Sugar Thermometer – yay!
- Glucose Free – the sweetened condensed milk helps to bind this fudge together.
- FIVE ingredients – all the ingredients you will need for this recipe are easily available at your local supermarket.
- Perfect homemade gift – your friends and family will love this fudge, make sure you keep a few slices for yourself too!
This Caramel Fudge honestly takes no time at all to make, and best of all you need just FIVE ingredients to put it together!
Caramel Fudge Ingredients:
- Butter
- Good quality white chocolate
- Golden syrup
- Sweetened Condensed Milk
- Brown Sugar
When it comes to making this fudge, you really can’t go wrong. It’s important to have your tin already lined and white chocolate chopped and ready to add before you start, as once you’ve made this fudge it does begin to set quite quickly.
How to Make this Recipe:
- Melt the butter in a saucepan along with the golden syrup, sweetened condensed milk and brown sugar. Cook until thickened and golden brown.
- Add the white chocolate and mix well.
- Pour the Caramel Fudge into prepared tin and place into the fridge to set.
Expert Tips for Making my Easy Caramel Fudge Recipe:
- I’ve made this fudge up to a week before I’ve needed to use it and simply store it in a sealed container inside of the fridge, to be honest it doesn’t seem to last very long when it’s made!
- I also like to use a good quality white chocolate when making this Caramel Fudge, I think it gives it a rich and smooth consistency, which is what fudge is all about after all!
- When it comes time to pour the fudge into the tin, make sure you have everything ready and work quickly as the fudge will begin to set.
- When it’s time to cute the fudge, let it out on your bench for 15 minutes or so and use a sharp knife which has been run under hot water to help slice it.
You might also enjoy these Fudge recipes:
- Three Ingredient Maltesers Fudge
- Peppermint Crisp Fudge
- Caramilk Fudge
- Four Ingredient Christmas Fudge
- Tim Tam and Milo Fudge
- Oreo Fudge
- Two Ingredient Chocolate Fudge
Easy Caramel Fudge Recipe
Equipment
- 20cm square baking tin
Ingredients
- 125 grams butter
- 390 gram tin of sweetened condensed milk
- 2 tablespoons golden syrup
- 220 grams brown sugar
- 200 grams white chocolate broken into squares
Instructions
- Break the white chocolate into pieces and chop. Set aside until needed.
- Line the base and sides of a 28cm x 18cm slice tin with baking paper and set aside until needed.
- Add the butter, golden syrup, condensed milk and brown sugar to a medium sized saucepan and cook over a low heat for approximately 10 minutes until the fudge mixture has started to thicken and the colour of the ingredients has turned a lovely golden brown.
- Remove the saucepan from the heat and add the chopped white chocolate and quickly stir to combine.
- Quickly pour the Caramel Fudge into your prepared tin and gently smooth the surface.
- Place the Caramel Fudge into the fridge for 6 hours (preferably overnight) to set before cutting into small pieces to enjoy.
Thermomix Instructions
- Line a 28cm x 18cm slice tin with baking paper – make sure you leave some hanging over the edges to help you remove the fudge from the tin once it’s set.
- Break the white chocolate into pieces and place into your Thermomix bowl. Chop for 5 seconds at speed 7. Transfer to a bowl and set aside until needed.
- Place the butter, golden syrup, condensed milk and brown sugar into your Thermomix bowl and cook for 8 minutes at 100 degrees on speed 3 with the measuring cup off.
- Scrape the sides of your Thermomix bowl and cook for a further 20 minutes on Varoma temperature on speed 3.
- Add the chopped white chocolate and mix for 10 seconds on speed 4 or until it’s melted and the mixture is smooth.
- Quickly transfer the fudge to your prepared tin and gently smooth the surface.
- Place the fudge into the fridge for 6 hours (preferably overnight) to set before cutting into pieces.
Notes
- I’ve made this fudge up to a week before I’ve needed to use it and simply store it in a sealed container inside of the fridge, to be honest it doesn’t seem to last very long when it’s made!
- I also like to use a good quality white chocolate when making this Caramel Fudge, I think it gives it a rich and smooth consistency, which is what fudge is all about after all!
- When it comes time to pour the fudge into the tin, make sure you have everything ready and work quickly as the fudge will begin to set.
- When it’s time to cute the fudge, let it out on your bench for 15 minutes or so and use a sharp knife which has been run under hot water to help slice it.
Nutrition
Looking for More?
You can find more sweet treat in our books and eBooks – shop the collection here.
If you love a no-bake recipe, make sure you check out our No Bake Slices and Bars (Thermomix version available here) and No Bake Christmas Recipes Ebook (Thermomix Version available here).
Angela W
My search for an easy and delicious fudge recipe ended here. After a failure with another recipe which ended grainy, I just needed something that would work for a bake sale. I did use my candy thermometer to get to 116C before adding the white chocolate, as I wanted to ensure it would be firm enough at room temperature. It sets fast so be ready to pour into the tin. It was creamy, moreish and the best fudge I have had in a long time. I plan on making more for gifts.
Krystle
With the chocolate, do you use normal white chocolate or cooking white chocolate? I plan on using Cadbury as well
Lauren Matheson
Hi, I normally use regular white chocolate
caroline
It didn’t set! Been in fridge for over 24 hours and It’s not set.
Lauren Matheson
Hi Caroline, if your slice is not setting I would suggest the ingredients were not cooked for long enough. This fudge actually starts setting/firming once you combine all of the ingredients.
Kerri J
Not that it gets the opportunity but how long roughly would this store for?
Lauren Matheson
Hi Kerri, I’ve kept this in the fridge for up to two weeks.
Vicki
Perfect every time and so easy to make.
Scott wood
is this not the sort of fudge that needs to be boiled to 116 celcius and then left to cool and beat?
Lauren Matheson
Hello, no it is not 🙂
Rita
I made this for the first time this Christmas. I gave some to my neighbours who have been wonderful in this crazy year and apparently the neighbours have been discussing it with each other behind my back. My chef neighbour said it’s the best fudge he’s ever tasted. I have another batch on now – thanks from me and my happy neighbours!
Linda
I don’t have a thermomix jug what c an I use
Lauren Matheson
Hi Linda, the instructions for how to make this recipe conventionally are included xx
Louise Kok
Can you use which choc chips instead of a block of chocolate?
Lauren Matheson
Hi Louise, I haven’t tried the recipe using chocolate chips i’m sorry. I don’t think it would work quite as well as chocolate chips are usually a different type of chocolate compared to blocks of chocoalte.
Kelly
Hi Lauren! I adore your website, it is so lovely. Thank you for sharing this wonderful recipe with us. Do you know if I could substitute the golden syrup for corn syrup? Are they the same thing? Thanks so much!
Monique
Best fudge I’ve ever made and eaten. Used a thermometer soft ball stage.
First time I’ve ever reviewed a recipe.