Chocolate Caramel Fudge
This Chocolate Caramel Fudge is a rich chocolate fudge dessert recipe made with milk chocolate chips, sweetened condensed milk, butter, vanilla, caramel, and a sprinkle of sea salt. It’s a no-bake dessert recipe that’s great for addition on a dessert board or tray.
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These fudgy chocolate squares are perfect for holidays, gift-giving, and potlucks. I also love making this during Christmas, parties, or when I need a sweet addition to my dessert board.
This is best served with a hot cup of coffee or a cold glass of milk. You can also pair it with vanilla ice cream or another simple dessert like brownies.
How to Make Chocolate Caramel Fudge
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Line an 8×8-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.
Serve & Enjoy!
Important Recipe Notes
- When melting the chocolate, keep the heat low so the chocolate doesn’t burn or turn grainy. Slow and steady gives you that smooth, creamy fudge texture.
- Keep stirring the mixture while melting so everything blends evenly and doesn’t stick to the bottom of the pan.
- Use parchment paper with overhang on all sides. This makes it super easy to lift the fudge out later without breaking it.
- Once the fudge is poured into the pan, drop the caramel right away before it starts to set so you can swirl it nicely.
- Don’t over-swirl: A few gentle swirls are enough. If you mix too much, the caramel will disappear into the chocolate instead of creating pretty layers.
- Chill fully before cutting: Let it set for at least 3–4 hours (or overnight for best results). Cutting too early will make it messy and soft.
- For clean squares, wipe your knife with a warm cloth between cuts.
- Keep it refrigerated in an airtight container. It stays fresh for up to 1 week, or you can freeze it for longer storage.
Chocolate Caramel Fudge
Ingredients
- 3 cups milk chocolate chips
- 1 14oz can sweetened condensed milk
- 4 tbsp unsalted butter cubed
- 1 tsp vanilla extract
- ⅓ cup Caramel sauce I used Nestle La Lechera Dulce
- Sprinkle of sea salt
Instructions
- Line an 8×8-inch baking pan with parchment, leaving overhang for easy removal.
- In a medium saucepan over low heat, stir chocolate chips, condensed milk, and butter, until smooth.
- Remove from heat, stir in vanilla extract.
- Pour into the pan, drop spoons full of caramel on top, then swirl into the chocolate with a knife.
- Sprinkle it with sea salt.
- Refrigerate 3-4 hours until set. Lift out and cut into squares.
