From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Caramel Fudge
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Instructions
1
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Line an 8×8 inch baking dish with parchment paper. Set aside.
2
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Place the chocolate chips in a medium mixing bowl and microwave for 2 minutes, pausing every 30 seconds to stir the chips so they don’t burn or overcook, in general. They’re ready to go when they turn creamy and smooth when stirred.
3
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Immediately add the can of caramel to the melted chocolate and stir until fully combined. The mixture will get thick, that’s ok.
4
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Place in the prepared pan and use a spatula to flatten and spread it so it’s even throughout the pan.
5
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Place in the fridge for 2 hours or until set. Slice into 1-inch pieces, serve, and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Temper Your White Chocolate 🍫Melt white chocolate chips slowly over a double boiler or in 30-second microwave intervals, stirring between each, to prevent seizing and achieve a silky, professional finish.
- Layer for Visual Appeal 🎨Pour half the mixture into your prepared pan, add a thin layer of dulce de leche, then top with remaining white chocolate for a beautiful marbled effect and flavor complexity.
- Use Parchment & Chill Properly ❄️Line your pan with parchment paper and refrigerate for at least 4 hours (or overnight) at a consistent temperature to ensure clean cuts and prevent the fudge from becoming too soft or grainy.
- Add a Pinch of Sea Salt 🧂Sprinkle a tiny amount of sea salt on top before the fudge sets to cut through the sweetness and elevate the caramel flavor profile dramatically.
- Cut with Warm, Wet Knife 🔪Dip your knife in hot water and wipe it clean between each cut to create smooth, clean edges and prevent the fudge from cracking or sticking to the blade.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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