White Chocolate Caramel Fudge

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5 from 3 votes

White Chocolate Caramel Fudge is rich and creamy with a pretty swirl pattern.

Prep Time10

Cook Time5

Chill Time4

Total Time4 15

Course: Dessert

Cuisine: American

Servings: slices

Calories: 241kcal

Author: Jennifer Fishkind

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 8x8 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.

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.

Tips:

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.

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