Easy Chocolate Caramel Fudge Recipe – Rich, Creamy, and Perfect for the Holidays
I first made this chocolate caramel fudge when I needed a quick dessert for a family get-together, and it’s been a favorite ever since. The layers of chocolate and swirls of caramel come together perfectly, and that little sprinkle of sea salt on top makes it hard to stop at one piece.
The best part? It’s incredibly easy to make, no candy thermometer needed. Just melt, stir, and pour. This homemade fudge is a crowd-pleaser for any occasion, especially around the holidays.
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If you love the combo of chocolate and caramel, this caramel chocolate fudge is going to be your new favorite treat.
How to Make Chocolate Caramel Fudge
Here are the ingredients you need to make this chocolate caramel fudge recipe, plus step by step instructions for how to make it.
Ingredients
- 3 cups milk chocolate chips
- 1 (14oz) can sweetened condensed milk
- 4 tbsp unsalted butter, cubed
- 1 tsp vanilla extract
- ⅓ cup Caramel sauce (I used Nestle La Lechera Dulce)
- Sprinkle of sea salt
Step by Step Instructions
1. Line an 8×8-inch baking pan with parchment paper, leaving some extra hanging over the sides so you can easily lift the fudge out later.
2. In a medium saucepan over low heat, add the chocolate chips, sweetened condensed milk, and butter. Stir constantly until the mixture is fully melted and smooth.
3. Remove the pan from the heat and stir in the vanilla extract until combined.
4. Pour the chocolate mixture into the prepared pan, spreading it evenly.
5. Spoon the caramel sauce over the top in small dollops, then use a knife or skewer to gently swirl it through the fudge. Sprinkle a bit of sea salt on top.
6. Place the pan in the refrigerator for 3-4 hours, or until the fudge is firm. Once set, lift it out using the parchment overhang and cut into squares.
7. Serve and enjoy, or store in an airtight container in the refrigerator.
Now I make a batch every year around the holidays, mostly because everyone keeps asking for it. It’s great for gifting, bringing to parties, or just keeping in the fridge (in an airtight container) for when the sweet tooth hits. Give it a try, and you might end up doing the same.
More Holiday Fudge Recipes
Chocolate Caramel Fudge
Ingredients
- 3 cups milk chocolate chips
- 1 14oz can sweetened condensed milk
- 4 tbsp unsalted butter, cubed
- 1 tsp vanilla extract
- ⅓ cup Caramel sauce (I used Nestle La Lechera Dulce)
- Sprinkle of sea salt
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving some extra hanging over the sides so you can easily lift the fudge out later.
- In a medium saucepan over low heat, add the chocolate chips, sweetened condensed milk, and butter. Stir constantly until the mixture is fully melted and smooth.
- Remove the pan from the heat and stir in the vanilla extract until combined.
- Pour the chocolate mixture into the prepared pan, spreading it evenly.
- Spoon the caramel sauce over the top in small dollops, then use a knife or skewer to gently swirl it through the fudge. Sprinkle a bit of sea salt on top.
- Place the pan in the refrigerator for 3-4 hours, or until the fudge is firm. Once set, lift it out using the parchment overhang and cut into squares.
- Serve and enjoy, or store in an airtight container in the refrigerator.
