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.
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!
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.
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
- Caramilk Fudge
- Four Ingredient Christmas Fudge
- Tim Tam and Milo Fudge
- Oreo Fudge
- Two Ingredient Chocolate Fudge
Easy Caramel Fudge Recipe
This is the BEST and EASIEST Caramel Fudge Recipe that you will ever try!! Both regular and Thermomix instructions are included.
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
Serving: 20gCalories: 89kcalCarbohydrates: 16gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 2mgSodium: 16mgPotassium: 43mgFiber: 1gSugar: 16gVitamin A: 11IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Enjoy!
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).
Thomas
Look yummy! One of my favorite Caramel Fudge, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
Melissa
For the thermomix version, do you also leave the MC OFF for the 20mins of mixing ?
Lauren Matheson
Hi Melissa, I leave it on 🙂
Georgia
Hi. Loved this recipe. I wanted to ask if I can double the recipe and do it at once on the thermomixer…
Lauren Matheson
Hi Georgia, I wouldn’t double this recipe in the thermie sorry x
eatfrysmith
I’ll change the golden syrup, I like the red one more, is it okay?
Amy Rabjones
This is a great recipe, so tasty!!! Our sweet toothed family of 6 loved it, needless to say it didn’t last long at all!!
Danielle White
Followed your recipe exactly and made the most scrumptious fudge I’ve ever made and I’ve made a LOT of fudge.
Lauren Matheson
Oh you’ve made my day Danielle – thank you!!
Madalyne
This looks amazing! Do you know if I could substitute the White chocolate with anything? Would love to make this but my local shop doesn’t open on Sunday’s ☺️
Lauren Matheson
Hi Madalyne, thanks for your message! I haven’t tried this recipe without the white chocolate, so I really couldn’t give any other options I’m sorry xx
shachar
this fudge is so great, i cant stop eating all of it.
BUT…
any ideas on how to reduce sweetness?
Katerina
Hey there 🙂 i just finished my very first fudge. I had a spare tin of already caramelised condensed milk, which I cooked a few days ago. So I used it. Instead of white chocolate I had dark. I did not have to cook it for so log, as the milk was already caramelised. It turned out PERFECT!!! Thank you so much for the instructions.
Have a very merry Christmas.
Pardon my bad english, I am Czech.
Katerina.
shachar
hello Katerina
can you enplane how did you pre – caramelized the condensed milk?
Donald Russell
I’ve made your fudge several times and I love it! It tastes like Russell Stover’s Carmel Fudge and I ate at least 2 blocks a day for several months lol.
I figured out the correct measurements by trial and error for the USA measurements.
1 stick or 1/4 lb. of butter, 14 oz. can sweeten condensed milk, 2 TBL light corn syrup, 1-1/2 cups PACKED light brown sugar, 8 oz. of Bakers White Chocolate, and I also added 1/4 TEA of kosher salt since this fudge is so sweet and 1/2 TEA of pure vanilla extract.
This fudge is so delicious! Thank You Very Much