Easy Caramel Fudge Recipe (2024)

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Published: · Modified: by Lauren Matheson ·

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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.

Easy Caramel Fudge Recipe (1)

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!
Easy Caramel Fudge Recipe (2)

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
Easy Caramel Fudge Recipe (3)

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:

  1. Melt the butter in a saucepan along with the golden syrup, sweetened condensed milk and brown sugar. Cook until thickened and golden brown.
  2. Add the white chocolate and mix well.
  3. 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.
Easy Caramel Fudge Recipe (4)


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Easy Caramel Fudge Recipe (5)

Easy Caramel Fudge Recipe

Lauren

This is the BEST and EASIEST Caramel Fudge Recipe that you will ever try!! Both regular and Thermomix instructions are included.

4.40 from 91 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Chilling Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Course Desserts

Cuisine Australian

Servings 24 slices

Calories 89 kcal

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

Keyword Caramel Fudge, Christmas Recipes, Fudge, Thermomix Fudge

Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

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).

Easy Caramel Fudge Recipe (6)

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Reader Interactions

Comments

  1. Krystle

    With the chocolate, do you use normal white chocolate or cooking white chocolate? I plan on using Cadbury as well

    Reply

    • Lauren Matheson

      Hi, I normally use regular white chocolate

      Reply

      • caroline

        Easy Caramel Fudge Recipe (7)
        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.

  2. Kerri J

    Easy Caramel Fudge Recipe (8)
    Not that it gets the opportunity but how long roughly would this store for?

    Reply

    • Lauren Matheson

      Hi Kerri, I’ve kept this in the fridge for up to two weeks.

      Reply

  3. Vicki

    Easy Caramel Fudge Recipe (9)
    Perfect every time and so easy to make.

    Reply

  4. Scott wood

    is this not the sort of fudge that needs to be boiled to 116 celcius and then left to cool and beat?

    Reply

    • Lauren Matheson

      Hello, no it is not 🙂

      Reply

  5. Rita

    Easy Caramel Fudge Recipe (10)
    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!

    Reply

  6. Linda

    I don’t have a thermomix jug what c an I use

    Reply

    • Lauren Matheson

      Hi Linda, the instructions for how to make this recipe conventionally are included xx

      Reply

  7. Louise Kok

    Can you use which choc chips instead of a block of chocolate?

    Reply

    • 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.

      Reply

    • 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!

      Reply

  8. Monique

    Easy Caramel Fudge Recipe (11)
    Best fudge I’ve ever made and eaten. Used a thermometer soft ball stage.
    First time I’ve ever reviewed a recipe.

    Reply

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Easy Caramel Fudge Recipe (2024)

FAQs

What is the secret to good fudge? ›

Valuable tips for successful fudge
  • Don't stir during cooking. Fudge can be cooked on the stove or in the microwave. ...
  • Avoid crystallization. During cooking, sugar crystals can stick to the sides of the pan. ...
  • Let cool before beating. After being cooked, the sugar must crystallize again to create fudge. ...
  • Beat the mixture.

Why did my caramel fudge not set? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer.

What's the difference between caramel and caramel fudge? ›

What is fudge? While caramel usually contains just one key ingredient, fudge is made from a perfectly balanced mixture of sugar, butter, and milk. Plus, it's not heated as high — around 115 degrees Celsius.

Why did my fudge turn out chewy? ›

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

Is evaporated milk or condensed milk better for fudge? ›

The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

What is the secret to smooth fudge that is not gritty? ›

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.

Can you over beat fudge? ›

Beating the cooled batter is one of the crucial steps of fudge-making, but overbeating can turn fudge hard as a rock. Pay close attention to the change in appearance and only beat the fudge until it loses its glossy sheen.

How to make fudge more solid? ›

How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.

What temperature should fudge be cooked at? ›

Cook until the correct temperature

Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

What makes caramel taste so good? ›

Caramel is a candy created when sugar is heated to 340 degrees Fahrenheit (170 degrees Celsius). As sugar is heated slowly to this temperature, the molecules break down and form new compounds that have a deep, rich flavor and dark golden brown color.

Is butterscotch topping the same as caramel? ›

Similar to caramel, butterscotch is made by heating sugar. The main difference between the two is that butterscotch uses brown sugar instead of white. The ingredients are also combined in a slightly different order for butterscotch: your start out by melting butter with brown sugar.

What are the three types of caramel? ›

There are many different kinds of caramel, including soft caramels, hard caramels, and chewy caramels. Soft caramels are made with a high proportion of milk or cream, which gives them a soft, creamy texture. Hard caramels, on the other hand, are made with very little milk or cream, and have a harder, crunchier texture.

Why is my 3 ingredient fudge not setting? ›

Why won't my 3 ingredient fudge set? This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool.

What to do with failed fudge? ›

Options for what you can do with your unset fudge:

OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.

Can you recook fudge if it doesn't set? ›

Solutions to Save Your Fudge:

You can start by gently reheating it and boiling or cooking it again, aiming to reach the correct temperature.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

How do you describe high quality fudge? ›

Principles of quality fudge

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

What causes homemade fudge to be grainy? ›

Grainy Fudge

The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon.

References

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