This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Super easy 2 Ingredient Caramel Fudge recipe has a velvety-smooth consistency and delectable taste that’ll simply melt in your mouth. Combining the rich flavors of dulce de leche and white chocolate, this decadent treat practically whips itself up in no time – under 10 minutes, to be precise.
Make this confection in the microwave or on the stove top. No condensed milk necessary.
If you love easy to make homemade candy, be sure to check out my other two ingredient recipes, 2 ingredient coconut macaroons and 2 ingredient peanut butter chocolate fudge. They’re more candy recipes you’ll want in your recipe box.
We appreciate your support
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Other fudge recipes
How to make
This irresistible white chocolate caramel fudge comes together quickly in the microwave or on the stove top. Your choice!
What if I can’t find dulce de leche?
Check in the Mexican section of your grocery store as well as the baking aisle for canned dulce de leche. {affiliate link} Amazon also carries it.
If you can’t find it, other thick caramel sauces can work as well. Be sure to avoid any caramel sauces that contain water.
You can even look for a good quality salted caramel sauce.
General tips for making this recipe
I recommend Nestle white chocolate chips (morsels) for this recipe because the various brands cause a bit different outcome and I can always count on Nestle for a consistent outcome.
Lining the pan with parchment paper or non-stick aluminum foil makes it easier to remove the fudge because it doesn’t stick to the pan.
You can also use a 9×9 inch pan or even a loaf pan, you’ll just get thinner or thicker pieces of fudge.
Do not overheat the chips (over 240° F) when melting them or it will cause them to separate.
To cut nice clean slices, remove the chilled fudge from the pan, place it on a wooden cutting board, and use a sharp knife to cut pieces. Wipe the knife clean between cuts with a wet towel.
Don’t use a serrated knife to cut the fudge. The ridges in the knife will leave marks in the fudge and will not cut as smoothly.
If you want, you can use a ruler to mark out exact sizes for the candy to give you uniform pieces. But, honestly, no one will care if your cuts are straight.
I’ve also used fun small cookie cutters to cut shapes like hearts and flowers out of the fudge.
Microwave directions (recommended)
- Heat the white chocolate chips (morsels) in the microwave, pausing every 30 seconds to stir the chips so they don’t burn or overcook, until melted.
- Pour dulce de leche into the melted white chocolate and mix until combined.
- Pour into a pan that’s lined with parchment paper. Use a spatula to smooth the top of the fudge.
- Chill.
- Cut into pieces.
Stove top directions
- Heat the white chocolate chips on the stovetop in a medium sized nonstick saucepan. Be careful not to overcook the chips.
- If making it on the stove, use a non-stick saucepan because it makes cleaning up so much easier.
- Pour dulce de leche into the melted chocolate and mix until combined.
- Pour into a pan that’s lined with parchment paper. Use a spatula to smooth the top of the fudge.
- Chill.
- Cut into pieces.
How to Store
This fudge stores well and can be made ahead of time. Just keep it in an air tight jar or container with parchment paper between each layer, at room temperature for about 1 week.
You can also store it in the refrigerator for about 2 weeks.
Can you freeze fudge?
Yes, fudge can be frozen. Wrap each candy piece individually and then store them in an airtight container in the freezer. Transfer the frozen fudge to a freezer-safe container or plastic freezer bag for up to 3 months.
It can also be stored as a whole block and then sliced after being thawed.
To thaw, just put it in the refrigerator overnight.
variations on the recipe
This caramel fudge recipe is perfect as it is. I recommend making the recipe as written first then trying to make creative changes and additions.
Here are a few ideas:
- Sea salt – go for a salted caramel and do sweet and salty together. Top the fudge while it’s still worm with a sprinkling of sea salt on top. I love fluer de sel! You can also add in ¼ teaspoon of regular salt or sea salt to the fudge.
- Nuts – add in a handful of your favorite nuts. Try toasted hazelnuts, cashews, walnuts, pecans, or salted peanuts.
- Chocolate chips – everything is better with some chocolate chips. Or try peanut butter or butterscotch chips as well.
- Extract – add a touch of vanilla extract (especially vanilla paste as it doesn’t contain any additional water), bourbon, rum, or peppermint.
- Shredded coconut – try toasting the coconut first for even more flavor.
- Toffee – toss in ½ cup to 1 cup toffee bits
- Coffee – Add about 1 teaspoon instant espresso or instant coffee for a great macchiato flavor
- Nut butter – swirl in a few tablespoons peanut butter or Nutella for a pretty swirled look.
- Spices – Make it fall flavored with cinnamon or pumpkin spice.
- Funfetti – add colorful sprinkles on top while it’s still warm. Or top with sugar in the raw for sparkle and crunch.
- Make a chocolate caramel fudge – use semi-sweet chocolate chips instead of white chocolate.
- Caramel Apple Fudge – add ½ cup of chopped dried apple chips and a sprinkle of cinnamon
- Candy add ins – chop up some of your favorite candy bar like Reese’s, Twix, or kit kats for a chunky appeal. This is a great way to use up Halloween candy as well.
- Pretzels – crush some pretzels and toss them in for a sweet and salty flavor. This is a great tailgating dessert for football season as well.
- Top them with some Candy Bugs for a fun presentation
Troubleshooting
Why didn’t my fudge set?
Most likely it’s just that the fudge hasn’t chilled enough. Leave it in the fridge to chill longer, ideally overnight. It takes about 6-8 hours for the best firm structure.
If you didn’t melt the white chocolate all the way, it might not set properly.
And, if the chocolate was heated too much that can cause texture issues as well.
If the fudge still doesn’t set, you can just use it as sauce to top ice cream or cakes and cookies.
Why is my fudge grainy, waxy, or crumbly?
This could be the result of a number of issues including the white chocolate being overcooked, ingredients with different amounts of water content, incorrect ratios of ingredients, or the ingredients were not mixed properly.
Do not overheat the chips (over 240° F) when melting them. This will cause the milk and sugar to separate, which results in a waxy look over the fudge. It can also cause it to be greasy before setting up. It doesn’t affect the taste, but it does affect the appearance of the fudge.
If the fudge comes out hard, there was too much chocolate. If it comes out gummy or too soft, there wasn’t enough chocolate.
Other caramel recipes
I’m a big fan of caramel! If you are too, be sure to check out some of my other caramel recipes!
And check out my Cookies and Cream Football for another fun dessert!
Let’s keep in touch
If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.
Recipe
2 Ingredient Caramel Fudge
Equipment
- 8×8 Baking Pan
- Parchment Paper
- Medium Microwave Safe Mixing Bowl
Ingredients
- 13.5 Ounce can Nestle dulce de leche
- 20 Ounces White Chocolate Chips (white morsels)
Instructions
- Line an 8×8 pan with parchment paper. Set aside.
- 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.
- If you’d like to make it on the stove top, heat the white chocolate chips in a medium sized nonstick saucepan.
- Immediately add the can of dulce de leche to the melted chocolate and stir until fully combined. The mixture will get thick, that’s ok.
- Place in the prepared pan and use a spatula to flatten and spread it so it’s even throughout the pan. You can also top it with a second piece of parchment paper and press down on the paper so it’s nice and flat.
- Place in the fridge for at least 2 hours or until set. Slice into pieces, serve, and enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Leave a Reply