Want to make the easiest, yummiest fudge ever? This irresistible white chocolate caramel fudge is my favorite treat, and I can’t wait to share it with you!
I first made this fudge when I didn’t want to turn on my oven on a hot day. Now I make it all the time because it’s so easy and everyone loves it.
All you need to do is melt, mix, and put it in the fridge. That’s it! No fancy candy-making skills needed. I’ve made this fudge so many times, and it turns out great every time.
My favorite thing is watching people try it for the first time. The white chocolate is sweet and creamy, and the caramel adds this amazing buttery flavor. Add a sprinkle of sea salt on top, and it’s seriously the best.
I bring this fudge to parties, give it as gifts, and keep some in my fridge for sweet cravings. It’s perfect for holidays or just because. Plus, you can add your own twist: maybe some nuts, pretzels, or extra chocolate on top.
Just a heads up, this fudge disappears fast! Make sure to hide a few pieces for yourself.
Ready to make some fudge? Let’s do this together!
P.S. Don’t forget to read all the tips below. I’ve included everything I learned from making this fudge dozens of times.
Why You’ll Love This Recipe
- No candy thermometer required
- Only 7 basic ingredients
- No baking needed
- Perfect for gift-giving
- Make-ahead friendly
- Customizable with various mix-ins
- Freezer-friendly
- Ideal for beginners
Quick Facts
This no-bake White Chocolate Caramel Fudge combines velvety white chocolate with ribbons of buttery caramel in a rich, smooth confection. Made without a candy thermometer, this simple recipe transforms basic pantry ingredients into luxurious squares of fudge, featuring a marbled pattern of golden caramel swirled through a creamy white chocolate base.
Each piece delivers a perfect balance of sweet, buttery notes, optionally enhanced with a light sprinkle of sea salt. Ready in just over two hours with minimal hands-on time, this foolproof fudge recipe yields 36 indulgent squares that maintain their texture for up to two weeks when properly stored.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 20 minutes
- Servings: 36 pieces
- Calories: 125 per piece
- Difficulty Level: Easy
Equipment Needed
- Medium saucepan (For melting white chocolate mixture – heavy-bottom preferred for even heat distribution)
- Small saucepan (For caramel – non-stick works best)
- Silicone spatula (For scraping and folding without scratching)
- 8×8-inch baking dish (Glass or metal both work well)
- Parchment paper (For easy removal and cleanup)
- Sharp knife (For clean cuts)
- Measuring cups and spoons (For precise measurements)
- Candy thermometer (Optional, but helpful for temperature control)
- Wire rack (For cooling)
Ingredients
For the Fudge Base
- 2 cups (12 oz) high-quality white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
For the Caramel Swirl
- ½ cup soft caramel candies, unwrapped
- 2 tablespoons heavy cream
- ¼ teaspoon flaky sea salt (optional)
How to Make
1. Start by getting everything ready. Line your 8×8-inch baking dish with parchment paper, leaving some paper hanging over the sides so you can lift the fudge out later. Unwrap all your caramels and measure out your ingredients.
2. Let’s make the caramel swirl. Put your soft caramels and heavy cream in a small saucepan. Heat them over low heat, stirring all the time until they melt together smoothly. This takes about 3-4 minutes. Once melted, add the flaky sea salt if you’re using it, then take the pan off the heat and set it aside.
3. Now for the fudge base. In your medium saucepan, combine the white chocolate chips, sweetened condensed milk, and melted butter. Put this on low heat and keep stirring until everything is completely melted and smooth. This usually takes about 5-6 minutes. Once melted, take it off the heat and stir in your vanilla extract and salt until it’s all mixed together.
4. Pour your white chocolate mixture into your lined baking dish. Use your spatula to spread it out evenly. Take your warm caramel and drop spoonfuls of it all over the top of the white chocolate mixture. Using a knife or toothpick, gently swirl the caramel through the fudge. Don’t mix too much – you want to see pretty caramel swirls, not have it all blended together.
5. Gently tap your pan on the counter a few times to get rid of any air bubbles. Put the pan in the refrigerator and let it chill for at least 2 hours, or until the fudge is completely firm.
When the fudge is firm, use the parchment paper to lift it out of the pan. Use a sharp knife to cut it into squares. For easier cutting, run your knife under hot water and dry it between cuts.
That’s it! Your fudge is ready to enjoy. Keep it in an airtight container in the fridge, where it’ll stay good for up to 2 weeks.
Pro Tips for Perfect Fudge
- Use high-quality white chocolate (at least 30% cocoa butter) for the best texture
- Chop caramels into smaller pieces for faster melting
- Keep heat low to prevent scorching
- Line your knife with parchment paper when cutting for cleaner slices
- Room temperature ingredients blend better
- Don’t rush the cooling process
- Use a ruler for even cuts
Serving Suggestions
- Pair with hot coffee or tea
- Serve on a dessert platter with fresh berries
- Package in decorative boxes for gifting
- Add to holiday cookie platters
- Serve slightly chilled for best texture
Troubleshooting Common Issues
Fudge is Too Soft
- Cause: Not enough chilling time or too much liquid
- Solution: Chill longer or adjust heavy cream amount
Grainy Texture
- Cause: Chocolate overheated or seized
- Solution: Use lower heat and stir constantly
Caramel Too Hard
- Cause: Wrong type of caramels or not enough cream
- Solution: Use soft caramels and add more cream if needed
Ingredient Alternatives
- White Chocolate: High-quality white baking bars
- Sweetened Condensed Milk: Coconut condensed milk for dairy-free
- Caramels: Homemade caramel sauce
- Heavy Cream: Coconut cream
- Butter: Plant-based butter
Storage & Reheating
- Refrigerator: Up to 2 weeks in airtight container
- Freezer: Up to 3 months, wrapped well
- Room Temperature: Up to 3 days in cool weather
- To Serve from Frozen: Thaw overnight in refrigerator
Variations
- Nutty Delight
- Add ½ cup chopped macadamia nuts
- Sprinkle crushed pecans on top
- Triple Chocolate
- Add dark chocolate drizzle
- Sprinkle milk chocolate chips
- Sea Salt Caramel
- Double the flaky sea salt
- Add caramel extract
- Holiday Special
- Add crushed peppermint
- Sprinkle red and green sprinkles
Frequently Asked Questions
Can I make this recipe ahead?
Yes, it can be made up to 3 days in advance and stored in the refrigerator.
Why did my white chocolate seize?
Common causes include water contact or overheating. Use dry utensils and low heat.
Can I double the recipe?
Yes, use a 9×13 pan and increase chilling time to 3 hours.
How do I get clean cuts?
Run your knife under hot water, dry it, then make quick, decisive cuts.
Can I make this dairy-free?
Yes, use dairy-free white chocolate and coconut condensed milk.
And there you have it, your very own batch of heavenly White Chocolate Caramel Fudge! Don’t worry if your caramel swirls aren’t perfect the first time. Each batch tells its own sweet story, and that’s what makes homemade treats so special.
Remember to store your fudge in an airtight container in the fridge, where it’ll stay fresh for up to two weeks. Though honestly, in my house, it rarely lasts more than a few days!
Did you make this recipe? I’d love to see how it turned out! Share your fudge photos and tag me @steepandstone on Instagram or Facebook. Your success stories and creative variations always make my day.
Have questions? Drop them in the comments below, I’m here to help! And if you loved this recipe, don’t forget to save it for later and share it with your friends. After all, homemade fudge always tastes better when shared.
Recipe Card
Irresistible White Chocolate Caramel Fudge Recipe
Ingredients
For the Fudge Base
- 2 cups 12 oz high-quality white chocolate chips
- 1 can 14 oz sweetened condensed milk
- 2 tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
For the Caramel Swirl
- ½ cup soft caramel candies unwrapped
- 2 tablespoons heavy cream
- ¼ teaspoon flaky sea salt optional
Instructions
- Start by getting everything ready. Line your 8×8-inch baking dish with parchment paper, leaving some paper hanging over the sides so you can lift the fudge out later. Unwrap all your caramels and measure out your ingredients.
- First, let’s make the caramel swirl. Put your soft caramels and heavy cream in a small saucepan. Heat them over low heat, stirring all the time until they melt together smoothly. This takes about 3-4 minutes. Once melted, add the flaky sea salt if you’re using it, then take the pan off the heat and set it aside.
- Now for the fudge base. In your medium saucepan, combine the white chocolate chips, sweetened condensed milk, and melted butter. Put this on low heat and keep stirring until everything is completely melted and smooth. This usually takes about 5-6 minutes. Once melted, take it off the heat and stir in your vanilla extract and salt until it’s all mixed together.
- Pour your white chocolate mixture into your lined baking dish. Use your spatula to spread it out evenly. Take your warm caramel and drop spoonfuls of it all over the top of the white chocolate mixture. Using a knife or toothpick, gently swirl the caramel through the fudge. Don’t mix too much – you want to see pretty caramel swirls, not have it all blended together.
- Gently tap your pan on the counter a few times to get rid of any air bubbles. Put the pan in the refrigerator and let it chill for at least 2 hours, or until the fudge is completely firm.
- When the fudge is firm, use the parchment paper to lift it out of the pan. Use a sharp knife to cut it into squares. For easier cutting, run your knife under hot water and dry it between cuts.