The easiest, creamiest Caramel Fudge you'll ever make! This no-fail, 10-minute recipe uses just four pantry staples and delivers rich, buttery caramel fudge sprinkled with a hint of sea salt for that irresistible sweet-salty balance.
If you love quick desserts like my Toblerone Mousse or Chocolate Tim Tam Fudge, you're going to adore this one - it's a total crowd-pleaser.
So easy and tastes amazing. Beautiful texture. It was enjoyed by all who tried it.
- Debra
There's nothing quite like homemade fudge - smooth, melt-in-your-mouth caramel with a touch of sea salt to balance the sweetness. This version skips the sugar thermometer and complicated steps for a fuss-free, microwave-friendly fudge that tastes just as good (if not better!) than the stovetop kind.
It's made with sweetened condensed milk, brown sugar, butter, white chocolate, and a pinch of sea salt - that's it! Perfect for last-minute gifts, bake sales, or just a little treat with your afternoon coffee.
Try serving this fudge alongside Biscoff Fudge or a batch of Caramilk Fudge for a simple but impressive dessert platter.
Why You're Going To Love This Recipe
- Just 4 ingredients! Everything you need is probably already in your pantry.
- No thermometer or tricky steps - just melt, stir, and chill.
- Ready in 10 minutes (plus setting time).
- Sweet and salty perfection that melts in your mouth.
- Perfect for gifting! Wrap pieces in cellophane for an easy homemade treat.
Jump to:
Fudge Ingredients
You only need five simple ingredients for this recipe:
- Soft brown sugar: Don't use granulated brown sugar - it won't dissolve properly.
- Full-fat sweetened condensed milk: This is essential for a firm, creamy set. Avoid skim or light versions.
- White chocolate melts or cooking chocolate: These melt smoothly and give your fudge that creamy, silky texture.
Variations
- Gluten-free: This recipe is naturally gluten-free, just double-check your chocolate label.
- Caramilk twist: Swap the white chocolate for Caramilk for an extra caramel hit.
- Nutty version: Stir through chopped macadamias or pecans before setting.
- Festive fudge: Add crushed pretzels or drizzle melted dark chocolate over the top for Christmas gifting.
Need To Substitute An Ingredient?
Ask ChatGPT for suggestions on how to substitute the particular ingredient:
How To Make Caramel Fudge
This recipe couldn't be easier - just melt, stir, pour, and chill!
- Step 1: Melt the base: In a large microwave-safe bowl, combine the butter, brown sugar, and condensed milk. Microwave on high for 8 minutes, stirring every 2 minutes, until the sugar dissolves and the mixture is bubbling.
- Step 2: Add chocolate and salt: Quickly stir through the white chocolate and a pinch of sea salt (optional) until melted and smooth.
- Step 3: Pour and chill: Pour into the prepared pan, sprinkle with extra sea salt (optional), and refrigerate for 2 hours or until firm.
- Step 4: Slice and enjoy! Cut into very small squares with a sharp knife - it's rich, so a little goes a long way.
Top Tip
For perfectly smooth fudge, always use full-fat condensed milk and stir every 2 minutes during microwaving.
Recipe Tips
- Know your microwave: This recipe was made using an 1100W microwave on high. Adjust times if yours is lower or higher wattage.
- Line your tin with baking paper (parchment paper) - this makes removing the fudge a breeze once it's set and keeps the edges beautifully neat.
- Don't skip stirring: Stirring helps prevent hot spots and ensures the sugar dissolves evenly.
- Work quickly: The fudge begins to set as it cools - have your tin ready.
- Quality chocolate matters: Use white chocolate melts or cooking chocolate for a smooth texture.
- Salted Caramel Fudge - include the optional sea salt in the fudge mixture as well as an extra sprinkle on top.
- Storage: Store in an airtight container at room temperature for 1-2 weeks or in the refrigerator for 3 weeks.
- Freezing: Freeze for up to 3 months. Remove from the freezer and thaw at room temperature before serving.
- Gift it: Wrap small squares in parchment or add to a treat box for easy edible gifts.
Caramel Fudge FAQs
Yes! Melt the butter, sugar, and condensed milk in a saucepan over medium/low heat, stirring constantly until smooth and thick. Remove from heat and stir in the chocolate and salt.
Most often, it's because of using light condensed milk or undercooking the mixture. Make sure it bubbles before adding the chocolate.
Yes, but chop it finely so it melts easily. Cooking chocolate or melts work best for a silky texture.
More Fudge Recipes
If you love fudge, then make sure you check out these delicious recipes:
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Caramel Fudge
Ingredients
- 150 g unsalted butter
- 395 g sweetened condensed milk
- 500 g brown sugar soft brown sugar (not granulated brown sugar)
- good pinch of sea salt optional
- 250 g white chocolate
Instructions
Conventional Method
- Grease and line a 18X28cm rectangular slice tin with baking paper and set aside.
- Place the butter, sweetened condensed milk and brown sugar into a microwave-safe bowl. Melt together in the microwave for 8 minutes (take out and stir every 2 minutes) - see tips below.
- Stir through the sea salt (if using) and white chocolate melts.
- Pour the fudge into the prepared tin and sprinkle over the extra sea salt (optional).
- Place into the fridge to set for 2 hours before cutting into pieces.
Thermomix Method
- Grease and line a 18X28cm rectangular slice tin with baking paper and set aside.
- Break chocolate into pieces and grate on Speed 8, 10 seconds. Set aside.
- Place the sweeteend condensed milk, butter and brown sugar into the Thermomix bowl and heat for 5 minutes, 100 degrees, Speed 3.
- Add the grated chocolate and salt (optional) and heat for 3 minutes, 80 degrees, Speed 4.
- Pour the fudge into the prepared tin and sprinkle over the extra sea salt (if using).
- Place into the fridge to set for 2 hours before cutting into pieces.
Notes
- Know your microwave: This recipe was made using an 1100W microwave on high. Adjust times if yours is lower or higher wattage.
- For perfectly smooth fudge, always use full-fat condensed milk and stir every 2 minutes during microwaving.
- Line your tin with baking paper (parchment paper) - this makes removing the fudge a breeze once it's set and keeps the edges beautifully neat.
- Don't skip stirring: Stirring helps prevent hot spots and ensures the sugar dissolves evenly.
- Work quickly: The fudge begins to set as it cools - have your tin ready.
- Quality chocolate matters: Use white chocolate melts or cooking chocolate for a smooth texture.
- Salted Caramel Fudge - include the optional sea salt in the fudge mixture as well as an extra sprinkle on top.
- Storage: Store in an airtight container at room temperature for 1-2 weeks or in the fridge for 3 weeks.
- Freezing: Freeze for up to 3 months. Thaw at room temperature before serving.
- Gift it: Wrap small squares in parchment or add to a treat box for easy edible gifts.
Nutrition
Cath Pegg says
I made this fudge today and it is amazing,the best I have made and I have tried lots of recipes.I used Alfie white chocolate bar broken into small pieces and it worked brilliantly.Thank you for sharing this with us!
Lucy Mathieson says
Yay!!! I'm so happy you enjoyed it Cath! Thank you for leaving such a lovely comment! xx
Ethel Davidson says
if you are making Baileys fudge how much baileys do you put in
Lucy Mathieson says
Hi Ethel, please see this recipe: https://bakeplaysmile.com/microwave-baileys-chocolate-fudge/
Ethel Davidson says
Thank you I will give it a try
Chelsea says
I looooove Caramel!!! They look so yummy.:)
Giles Smith says
Wonderfully easy to follow recipe and the results are absolutely delicious. I have made fudge in the past on the stove top and this microwaved method is so much safer and easier. I used a silicon baking mould which made turning out and cutting so much easier. Thank you for sharing!
Lucy Mathieson says
Yay!!! That makes me so happy! Thank you for your lovely comment! xx
Catherine says
Just made the salted fudge and it is delicious thanks for the recipes
Lucy Mathieson says
Yay! So glad you liked it! xx
Kelly says
Do you have the recipe in cups
Lucy Mathieson says
Hi Kelly, the most accurate way of making this recipe is in grams. However, if you don't have scales, you might like to use an online converter which will help you change to cups. xx
Dinna says
How do you stop the fudge from being grainy
Lucy Mathieson says
Hi Dinna, cook it on a slightly lower temperature or try a different brand of brown sugar or white chocolate and see if that makes a difference. xx
Carol Reid says
To keep it from getting grainy make sure to scrape sides of bowl when stirring so the sugar is melted and doesnt get any grains in it from sides of bowl.
Jen Smith says
Need to cook longer.
I doubled this recipe and needed 12 minutes on my 1200w microwave. Keep storing and testing the fudge before you add white chocolate yo ensure all the sugar has cooked and dissolved properly.
Lucy says
Hello, and thank you for sharing this wonderful recipe. May I please ask that you convert the grams to American standard measurements for us goofy ones out here.
Thank you so much again..
Lucy
Annie Tracey says
This fudge is much easier to make than on the stove with a candy thermometer!
I was afraid the fudge was going to be dry as I was cutting it but it's great and this creamy and salty fudge is fabulous!
Lucy Mathieson says
Thank you!
David Mentzer says
How do you do it stovetop method? Please. I'm not fond of microwaves, though I do have one. Ooooh, this would be good adding chopped walnuts I'll bet!!!! In the mix or on top with the salt. Or both Haha. Thank you! David