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).
Michelle @ Giraffes Can Bake
This looks sooooo yummy oh my gosh.
And your recipe method is very similar to how I make fudge, it’s the best way if you ask me. Definitely need to try this caramel one asap!!
D. Carol (@mamaBetty3)
Would love to make this, has anyone converted the measurements to cups/tablespoons. I don’t have a scale…..
Lauren
Hi, All you need is 1& 1/3 cups of brown sugar, 2 tablespoons of golden syrup, 1/2 cup of butter, a whole block of chocolate and a tin of condensed milk. Enjoy 🙂
Debi
Now that the conversion is done *happy dance* I’m wondering where I can find ‘golden syrup’ in the USA.
Also, please let me know if it’s regular condensed milk or sweetened condensed milk? Thanks
Sarah
We only have sweetened condensed milk over here in Australia so I would say it was sweetened however on that note it’s true what they say you learn something new every day I honestly didn’t know you could get 2 different types of condensed Milk
Sarah
I made this yesterday,I don’t know what I did wrong. It’s not quite setting right still tastes nice. It has a sticky Ness to it. I have flipped it out of container and put it upside down hoping that will make it set. Did I not leave it on heat long enough before adding chocolate and putting in tray to set.please help I want to try it again but want to get it right
Lauren
Hi Sarah, If you cooked it for around 8 – 10 minutes before adding the chocolate it should be fine. If it’s still a little sticky keeping it in the fridge for a bit longer is the best thing to do as it will firm up more. Good luck and Merry Christmas x
Sarah
Do you mean cook with chocolate added for 8-10 minutes or the condensed milk? I cooked to condensed milk for 8-10 minutes then added chocolate then stir quick then poured it onto tray with greased paper. I left it in fridge nearly two days and still sticky. So I cooked it all again in pan, it came out slightly better but still quite soft. Is there a certain type of white chocolate you’d suggest using?? Thank u
Jenny
Hi
The exact same thing happened to me. I left it in the fridge for like 3 days and even the freezer overnight and it was really sticky and not set. It was absolutely
Delicious though.
Wondering if it wasn’t heated enough? Other recipes say heat to over 100 degrees so wondering if it would be worth trying that?
Thanks so much for your advice. 🙂
Natalie
My son loves caramel fudge! This looks amazing. I ordered some Lyle’s Golden Syrup from Amazon but just saw that it won’t get here for 2-3 weeks. (I didn’t realize I was ordering straight from the UK.) I am in the USA, do you know if it would screw up the texture if I used light corn syrup? One if its functions is to prevent the crystallization of sugar so I am hoping it might work.
Lauren
Hi Natalie, I’m not sure about the light corn syrup (sorry I’ve never used it before) I think it would be ok, or you could even try using a little maple syrup if you have that? Enjoy!
Drgreenberry™
Light corn syrup is the usa version of uk golden syrup. It’s the same thing.
🙂
Ella
totally not the same thing – I’m a Brit but can bye Lyles from Publix or whole foods. Corn syrup is much more watery and a completely different taste.
Robyn
Isn’t it the perfect time of year for fudge? This looks delicious, I love the inclusion of white chocolate!
Kathryn Doherty
I love caramel and this looks dangerously easy to make!! What a perfect idea for friends and neighbors and teachers though this time of year. Any excuse so I can save a few pieces for myself 😉 Happy holidays to you and your family!
Lauren
It’s a very dangerous dessert! Thanks so much for your support this year, have a lovely Christmas too x
Bec Senyard
Yum I will definitely be giving this a go for next week! I’ve got my mixed fruit soaking right now so I can bake your Christmas cake. X
Lauren
Ooh good luck, I hope you enjoy it 🙂
Sammie @ The Annoyed Thyroid
I love anything and everything fudge. My favourite recipe is just like this but I add some glucose syrup for uber fudgeness!
Lauren
I LOVE your fudge! I’m always a little scared of glucose syrup for some odd reason!
Jessica @ Sweetest Menu
Lauren, anything caramel is my weakness! Especially caramel fudge! This looks fantastic and has the perfect texture.
Lauren
Caramel is one of my weaknesses too!
Nicole - Champagne and Chips
This looks lovely and so easy! I’m always a bit scared of fudge after some epic disasters but without candy thermometer involvement I reckon I am ready to try again 🙂
Lauren
This is a great recipe to get back into fudge making 🙂
Helen Hurley
when it gets to boiling point stir and stir 10 mins done