I LOVE a fun and easy fudge recipe! Growing up, making fudge felt like a whole day event. Double boilers. Candy thermometers. Hovering over the stove like you were defusing a bomb. (One wrong move and it was grainy, and nobody wanted that!)

So you can imagine how happy this Chocolate Caramel Fudge makes me. Six ingredients, one saucepan, and NO thermometer. I am SO glad we live in modern times, where recipes are so much easier to make!

This fudge is rich, creamy, and swirled with gooey caramel, then finished with a sprinkle of sea salt. It looks like something from a fancy candy shop, but it comes together in about 10 minutes on the stovetop. The refrigerator does the rest.

Why You'll Love This Chocolate Caramel Fudge

• No candy thermometer. No double boiler either. Just a medium saucepan and a silicone spatula.
• Only six ingredients. Most of them are probably in your pantry already.
• Makes 36 squares. That's plenty for gifting, cookie exchanges, and dessert trays.
• Sweet and salty. The caramel swirl and sea salt take it from plain fudge to WOW.
• Make-ahead friendly. It sets in the fridge while you get on with your day.
• Bougie on a budget. It looks fancy, but it's made from simple pantry staples. Sparkle Without the Splurge!

Recipe Details

• Servings: 36
• Prep time: 10 minutes
• Cook time: 10 minutes
• Down time: 3-4 hours
• Storage: Refrigerate

Tools You'll Need

• Measuring cups and spoons
• Medium saucepan
• Silicone spatula
• Parchment paper
• 8x8 inch baking pan
• Spoon
• Knife (for swirling)
• Cutting board
• Large knife (for cutting)

Ingredients

• 3 cups milk chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 4 tablespoon unsalted butter, cubed
• 1 teaspoon vanilla extract
• ⅓ cup caramel sauce (I used Nestle La Lechera Dulce)
• Sprinkle of sea salt

Directions

Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.

Stir the chocolate chips, sweetened condensed milk, and butter together in a medium saucepan over low heat until smooth.

Remove the pan from the heat and stir in the vanilla extract.

Pour the fudge into the prepared pan. Drop spoonfuls of caramel on top, then swirl it into the chocolate with a knife.

Sprinkle with sea salt.

Refrigerate for 3-4 hours, until set. Lift the fudge out of the pan using the parchment overhang and cut into squares.

Tara's Tips

• Keep the heat low. Stir often so the chocolate melts smoothly and doesn't scorch on the bottom of the pan.
• Don't over-swirl. A few gentle passes with the knife give you pretty caramel ribbons. Too much and it all blends into the chocolate.
• Use a thick caramel sauce. It holds its swirl better than a thin, runny one. I used Nestle La Lechera Dulce.
• Get clean squares. Lift the fudge out with the parchment and use a large sharp knife. Wipe the blade between cuts.
• Line the pan every time. That parchment overhang is what makes lifting the fudge out so easy.
• Need the right pan? An 8x8 pan gives you thick, fudgy squares.

Serving Suggestions

• Stack squares in a tin or treat box for Christmas candy gifts.
• Add them to your cookie exchange platter.
• Set out a plate at your Thanksgiving or holiday dessert table.
• Pair a square with a hot cup of coffee or cocoa for a simple treat at home.
• Try more of our fudge favorites... Old Fashioned Maple Fudge and Pretty Pink Strawberry Sprinkle Fudge

Yield: 36

Easy Chocolate Caramel Fudge

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Rich, creamy chocolate caramel fudge with gooey caramel swirled through smooth milk chocolate and finished with a sprinkle of sea salt.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 3 hours 40 minutes

Total Time 4 hours

Ingredients

• 3 cups milk chocolate chips
• 1 (14oz) can sweetened condensed milk
• 4 tablespoon unsalted butter, cubed
• 1 teaspoon vanilla extract
• ⅓ cup Caramel sauce (I used Nestle La Lechera Dulce)
• Sprinkle of sea salt

Instructions

1. Line an 8x8-inch baking pan with parchment, leaving overhang for easy removal.
2. In a medium saucepan over low heat, stir chocolate chips, condensed milk, and butter, until smooth.
3. Remove from heat, stir in vanilla extract.
4. Pour into the pan, drop spoons full of caramel on top, then swirl into the chocolate with a knife.
5. Sprinkle it with sea salt. 
6. Refrigerate 3-4 hours until set. Lift out and cut into squares.

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 135Total Fat: 8gSaturated Fat: 5gUnsaturated Fat: 3gCholesterol: 8mgSodium: 26mgCarbohydrates: 14gFiber: 1gSugar: 13gProtein: 2g

Storage

Keep your fudge in the refrigerator until you're ready to serve or gift it.

Wrap-Up

Fudge used to take all day and a lot of nerves. Now it takes about 20 minutes of hands-on time and one saucepan. Progress, my friends! Give this Chocolate Caramel Fudge a try and let me know how it turns out!