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
Tara says
I don’t know what I did wrong but it has set rock hard I followed everything on the recipe.
Lucy Mathieson says
Hi Tara, it could be that your microwave is a higher wattage than mine (mine is 900) or the brand of ingredients used. It is quite a firm fudge though!
Tara says
So it’s most likely over cooked? Mines 1000w microwave.
I softened it in the microwave but the texture wasn’t right.
Lucy Mathieson says
Hi Tara, yes if it's gone far too hard then it would most likely be overcooked (or due to small differences in the brand of ingredients used). xx
Aimee says
Hi Lucy,
I live in South Africa and I can't seem to find white chocolate melts. Reading some of the comments, I see you've said that baking chocolate would work for this recipe but I was wondering if using ordinary white chocolate would work too?
It looks delicious and I'm dying to try it out!! Thanks for sharing! 🙂
Lucy Mathieson says
Hi Aimee, that will be absolutely fine! xx
Ash says
i love that you asked this as a fellow saffa...
was wondering along the same lines... although "googling" it, it seems as though Woolies may be an option, but its only 200g as opposed to the 250g needed...
http://www.woolworths.co.za/store/prod/Food/Food-Cupboard/Sugar-Flour-Baking/Baking-Ingredients/White-Chocolate-Drops-200g/_/A-6009195030704
will try get to the shops and see...
Selma Joubert says
Hi is there a margarine that a person can use....as butter is so expensive?
Lucy Mathieson says
Hi Selma, I haven't made this with margarine but hopefully someone else may be able to help you!
STEPHANIE KAKORA says
Hi just wondering does one have to use the chocolate? As I think it will be an added extra of more sugar...thanks
Lucy Mathieson says
Hi Stephanie, yes the chocolate is needed in this recipe 🙂
Katie says
I made this as was looking for faster fudge recipes to make for my daughters school fair as time will be limited. I’m wondering if I did something wrong, I thought I followed the instructions to the letter. But it’s just not nice, not a good texture and leaves a nasty aftertaste. It’s not a gritty/grainy texture but it’s not smooth and you can tell it’s got the white chocolate in it. Any tips to do it better? What power is the microwave you use.?
Lucy Mathieson says
Hi Katie, the taste would be due to the quality of the white chocolate used (this may also cause the texture you mentioned). Try a different brand of white chocolate and see how that goes. My microwave is 900 watts. 🙂