This creamy White Chocolate Caramel Fudge recipe makes homemade candy in 5 minutes using only 4 ingredients and a microwave. A foolproof white chocolate fudge with a pretty caramel swirl pattern.
Caramel Swirled Fudge Recipe
Our easy White Chocolate Caramel Fudge recipe requires no candy thermometer or double boiler; it’s my favorite way to cook 5-minute fudge, all in the microwave.
Making caramel white chocolate fudge in the microwave is unbelievably quick and easy – melt, stir, pour the mixture in the pan, swirl more caramel sauce on top of the candy, and wait for it to set in the fridge.
While this is not your traditional old-fashioned white chocolate fudge recipe made with sugar, butter, milk, and mix-ins, it still contains the classic soft candy texture and rich taste – white chocolate fudge is the perfect blank slate for swirling with creamy caramel sauce and forming a pretty marbled pattern on top.
Why We Love White Chocolate Caramel Fudge Recipes
- Quick and easy no-fuss fudge — you just need a bit of patience while it’s firming up in the fridge!
- Uses only 4 simple ingredients.
- It’s better than anything made in a fudge factory and less expensive than store-bought old-fashioned fudge.
- Deliciously decadent dessert that’s full of caramel flavor.
- Homemade fudge is perfect for gift-giving, potlucks, holiday parties, dessert platters, or any time you crave candy.
White Chocolate Caramel Fudge Ingredients
- White baking chips: I used Toll House brand premier white chips for this recipe, but feel free to use your favorite.
- Sweetened condensed milk
- Heavy cream
- Individually wrapped caramels
Substitutions and Additions
- Change The Chips: I prefer white baking chips in this recipe because they melt smoother than white chocolate chips. If you do not have white baking chips, I recommend using high-quality white chocolate or almond bark, chopped into smaller pieces instead.
- Swap The Caramel Sauce: You can use caramel sundae topping or try my homemade salted caramel sauce instead of the caramel and heavy cream mixture. You can also try caramel bits instead of the square candy, but keep in mind they may melt faster.
- Prepare White Chocolate Caramel Pecan Fudge: Add pecans, walnuts, almonds, peanuts, or your favorite chopped nuts to your white chocolate fudge for an extra layer of flavor. My Chocolate Walnut Fudge, Turtle Fudge, and Rocky Road Fudge all contain nut pieces.
How to Make White Chocolate Caramel Fudge
- Melt: Microwave the white chocolate chips, sweetened condensed milk, and heavy cream in 30-second intervals, stirring after each interval, until melted and smooth.
- Create The Caramel Sauce: Microwave the caramels and heavy cream in 30-second intervals, stirring after each interval, until the caramels are melted and smooth.
- Make The Fudge Mixture: Fold the caramel sauce into the white chocolate mixture, being careful not to blend the caramel into the white chocolate; you only want a marble effect.
- Pour In The Pan: Spread the fudge mixture into the baking dish. Add dollops of caramel in several spots on top of the fudge and swirl. Cover with plastic wrap and refrigerate for at least 4 hours or until firmly set.
- Slice And Serve: Cut the fudge 5 slices x 5 slices. Keep refrigerated until ready to serve. Enjoy!
Tips For Making White Chocolate Caramel Fudge
- Be sure that you add sweetened condensed milk and not evaporated milk. The fudge will not thicken up or set with evaporated milk.
- Good quality white chocolate chips greatly affect how the chocolate melts and mixes with the sweetened condensed milk. My favorites are Toll House premier or Ghirardelli brand white baking chips.
- I like to line my pan with parchment paper to lift out the fudge and cut it on a cutting board instead of in the pan.
- If you do not have any parchment paper on hand, you can use heavy-duty aluminum foil. Lightly spray with nonstick cooking spray to keep the fudge from sticking to the foil.
- You can sprinkle a bit of coarse sea salt on the top of the fudge.
- To cut your fudge, it’s best to use a large chef knife. Warm the knife by running it under warm water, then dry it off with a towel before slicing.
How to Store White Chocolate Caramel Fudge
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 weeks.
- To Freeze: You can freeze the fudge for up to 3 months if wrapped well and placed in a freezer-safe container.
More Easy Fudge Recipes
Even More Fudge Recipes
- Hot Chocolate Fudge
- Grasshopper Fudge
- M&M Cookie Dough Fudge
- Fireball Fudge
- Reese’s Fudge
- Maple Walnut Fudge
- Butterfinger Fudge
If you tried this White Chocolate Caramel Fudge Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
White Chocolate Caramel Fudge
Serves — 25
Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Ingredients
- 24 ounces (or 680g) white baking chips (I used Toll House brand premier white chips)
- 14 ounces (or 396g) can of sweetened condensed milk
- 2½ tablespoons + 1½ tablespoon heavy cream 2½ tablespoons is for the body of the fudge, and 1½ tablespoon is for the caramel
- 25 individually wrapped caramels unwrap the caramels
Instructions
- Line an 8×8 baking dish with parchment paper. Be sure to leave a bit of an overhang to help lift the fudge out of the baking dish. (If you do not have any parchment paper on hand, you can use heavy-duty aluminum foil. Lightly spray with nonstick cooking spray to keep the fudge from sticking to the foil.)
- Add the white chocolate chips, sweetened condensed milk, and 2 ½ tablespoons heavy cream to a medium-sized microwave-safe bowl. Heat in 30-second intervals, stirring well after each interval until the chips are melted and smooth.24 ounces (or 680g) white baking chips, 14 ounces (or 396g) can of sweetened condensed milk, 2½ tablespoons + 1½ tablespoon heavy cream
- Add the unwrapped caramels and 1 ½ tablespoon of heavy cream to a small microwave-safe bowl. Heat in 30-second intervals, stirring well between each interval until the caramels are melted and smooth.25 individually wrapped caramels, 2½ tablespoons + 1½ tablespoon heavy cream
- Fold ¾ of the caramel mixture into the white chocolate mixture. Fold the mixture 3-4 times, being careful not to blend the caramel into the white chocolate; you only want a marble effect.
- Evenly spread the white chocolate mixture into the prepared baking dish. Dollop the remaining caramel in several spots on top of the fudge. Use a knife to swirl the remaining caramel on top of the fudge. Cover the baking dish with plastic wrap. Chill in the refrigerator for at least 4 hours or until the fudge is set.
- Use the parchment paper to lift the fudge out of the baking dish. Use a sharp knife to carefully slice the fudge 5 slices x 5 slices. Keep the fudge in the refrigerator until ready to serve.
Jenn’s Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 weeks.
- To Freeze: You can freeze the fudge for up to 3 months if wrapped well and placed in a freezer safe container.
- Be sure that you add sweetened condensed milk and not evaporated milk. The fudge will not thicken up or set with evaporated milk.
- Good quality white chocolate chips greatly affect how the chocolate melts and mixes with the sweetened condensed milk. My favorites are Toll House premier or Ghirardelli brand white baking chips.
- I like to line my pan with parchment paper so I can lift out the fudge and cut it on a cutting board instead of in the pan.
- If you do not have any parchment paper on hand, you can use heavy-duty aluminum foil. Lightly spray with nonstick cooking spray to keep the fudge from sticking to the foil.
- You can sprinkle a bit of coarse sea salt on the top of the fudge.
- To cut your fudge, it’s best to use a large chef knife. You can warm the knife by running it under warm water, then dry it off with a towel before slicing.
Nutrition Info
Calories: 241kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 70mg | Potassium: 160mg | Fiber: 0.1g | Sugar: 31g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 0.1mg
