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).
Elizabeth
I tried this caramel fudge recipe in my thermomix this afternoon. It was easy to do and the result is delicious! Lovely caramel flavour!
We’re having a family get together tomorrow, so will definitely be taking some of this along for my daughters and their families.
I’m sure it will go down well. Thank you for the recipe. I used a local supermarket own brand of sweetened condensed milk and hadn’t problem.
Lauren Matheson
Thanks so much for your feedback Elizabeth, I hope your family enjoyed the fudge at your get together 🙂
Judy
I followed the recipe but the mixture did not thicken after 15 minutes of cooking. I added chocolate. poured it into the dish. It still is very liquidy. something is not right.
Lauren Matheson
Hi Judy, I’m sorry to hear it didn’t work out for you. Are you using sweetened condensed milk?
Jo
Hello, how should this be stored and how long does it last please? Thanks 🙂
Lauren
Hi Jo,
I usually store this in an airtight container in the fridge, the longest it’s lasted in our house is a week. I hope that helps 🙂
Lei
Condensed milk has sugar in it so you have added extra sugar to recrystallie though.
Le
Hi there, I have made your fudge heaps and my friends beg for it. Usually when fudge doesn’t set it is because it never reached the correct temperature when boiling. This effects how it recrystallises at room temperature. It can be corrected by melting it back down and giving it a quick boil and stir. It must be quick though or it will set in the pot. To test it when cooking the first time , drop a small amount of fudge from your spoon in a cup of cold water. If it forms a soft ball (you can see it set) you know it will set when you turn it out. I make chocolate fudge with plain milk, milk has nothing to do with the setting. The thermo recipe is fail safe 🙂
Laura
Just tried making this recipe using pure white chocolate chips instead of the blocks of chocolate, thinking that I normaly can switch out chips for blocks of regular chocolate. The chips would not melt without going back on the stove for extra time. Waiting to see what this does with the fudge texture, likely it will not be correct 🙁 I also wasn’t sure if my 300ml tin of sweetened condensed milk was same size as yours, no grams listed on packaging. Crossing my fingers now that it aets properly.
Lauren
Hi Laura, How did your fudge go?
Laura
They were a success! I ate far too many 🙂 I think if I use white chips again I’ll melt them before adding them to the mixture, that should take care of the problem I had. Definitely making these again, thanks for the great recipe!
Marie Nelson
Hi Lauren! I always read some of the comments before I try a new recipe to help avoid a possible disaster. I’ve seen a handful of comments in reference to the fudge not setting properly. That having been stated, everytime I read a recipe with canned milk as an ingredient, I anticipate comments about something that went wrong. Lots of people use the terms “condensed milk” & “evaporated milk” interchangeably. I suspect that those individuals whose fudge did not set may have used evaporated milk instead of sweetened condensed milk. The use of evaporated milk would decrease the total amount of sugar in the recipe thereby preventing it from setting properly. My suggestion is that the ingredients list should read “sweetened condensed milk” with a specific notation that evaporated milk will cause the fudge not to set.
Lauren
Hi Marie, Thanks so much for your comment. That’s very true, evaporated milk would give a VERY different result compared to condensed milk and I also know that some brands of sweetened condensed milk don’t set as well too.
Wendy
I used sweetened condensed milk and I found the fudge to be too sticky and burned easily so as to have dark brown bits in it. So, as a caution to say gently heat it to avoid burning would help us unseasoned fudge makers. And what is a Thermomix bowl and Varoma. I am in Canada. I heated it on low on the electric stove. Also how much is 125 gms butter in cups? Perhaps I used too much. I have difficulty with the metric system, especially when it doesn’t exactly fit the cup and spoon measurements.
Lauren Matheson
Hi Wendy, I’m sorry to hear that the fudge didn’t turn out well for you. 125 grams is the same as 1/2 an Australian Cup. The Thermomix is an appliance you can also use to make this recipe in, I believe they may now be available in the US and Canada xx
Michael margison
Hi Lauren, I have made this fudge 3 times now for the grandkids & us & they love it, & I have just noticed your malteser fudge recipe which I shall try after we have ate the 3 boxes of fudge that I have just made, thanks for these amazing recipes.
Lauren
Oh thank you so much, I’m so glad you enjoy the recipes 🙂
Barbara McHenry
Hi Lauren I followed your caramel fudge recipe exactly as you said left it in the fridge overnight but it turned out like toffee (stick jaw) could not cut it didn’t look like the fudge in the picture.I make another batch and it came out the same what am I doing wrong??
November 2nd 2016
Lauren
Hi Barbara, I’m sorry your fudge didn’t turn out for you. It may possibly be due to the brand of condensed milk you used (I normally use nestle) as I’ve heard different brands can impact the consistency of the fudge.
michelle fache
it didnt set, it stayed quite gooey made it twice, same result, did all that u said
Lauren
Hi Michelle, I’m sorry to hear your fudge didn’t set. I have heard from some people that using some brands of condensed milk or ‘light/skinny’ condensed milk can impact the way the fudge sets. This fudge will still be a little soft (it’s not a traditional hard fudge) but it should certainly set.