Delicious No Fail Fudge - White Chocolate and Caramel Fudge Recipe (2024)

by Dana

This post was most recently updated on March 2nd, 2020

So I can’t make traditional fudge. At all. I fail EVERY TIME (except that one time my sister helped me make it, and watched my every move). What I can do, however, is make this no fail fudge, White Chocolate and Caramel Fudge. It is amazing. Like hide-it-from-everyone-else amazing.

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No fail fudge is the best option for gifts for people that you don’t know what to buy for. They will ask you for this recipe, I promise it is that good. White chocolate and caramel is the ultimate combination for a sweet treat.

The technique making this fudge is different to traditional fudge, but the difference means that it takes the guess work out of how long to stir to melt the sugar, how long to boil to set point, how much to cool before beating and how long to beat it for. The genius is that the technique takes the difficult skill out of the recipe. Just follow the directions and it works!

No Fail Delicious White Chocolate and Caramel Fudge Recipe

Line a 20x20cm tin with baking paper.

Melt in a pot 125g (4 1/2 oz) of Butter.

Add 2 Tablespoons golden syrup, 1 Cup firmly packed brown sugar, 1x 375g (14 oz) tin of sweetened condensed milk.

Stir constantly over a medium heat until it starts to boil, turn it down to low and continue to stir and simmer for 10 more minutes.

Remove from the heat and add 1 Cup (or 4 1/2 oz) of white chocolate buttons/melts. Stir well until all the chocolate is mixed in and melted.

Pour into your prepared tin and pop in the fridge for 2 hours to set. Cut and hide it in your favourite hiding place. Consume within 10 days.

You are welcome.

You can switch it up a little and add 1/2 cup of chopped glace ginger. Or swap out the white chocolate buttons for dark chocolate ones and add 2 Tablespoons of cocoa into the pot while you are mixing in the sugar. Delicious!

Let me know in the comments if you have made this! What do you think?

Delicious No Fail Fudge - White Chocolate and Caramel Fudge Recipe (1)

White Chocolate and Caramel Fudge Recipe

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 15 minutes

This white chocolate and caramel fudge recipe is an amazing no fail fudge that is sure to impress!

Ingredients

  • 125g / 4.5 oz butter
  • 2 Tablespoons golden syrup (or corn syrup)
  • 1 Cup firmly packed brown sugar
  • 1 x 375g / 14oz can of sweetened condensed milk
  • 1 Cup / 100g / 4 oz white chocolate buttons/bits/drops

Instructions

Line a 20x20cm tin with baking paper.

Melt in a pot 125g (4 1/2 oz) of Butter.

Add 2 Tablespoons golden syrup, 1 Cup firmly packed brown sugar, 1x 375g (14 oz) tin of sweetened condensed milk.

Stir constantly over a medium heat until it starts to boil, turn it down to low and continue to stir and simmer for 10 more minutes.

Remove from the heat and add 1 Cup (or 4 1/2 oz) of white chocolate buttons/melts. Stir well until all the chocolate is mixed in and melted.

Pour into your prepared tin and pop in the fridge for 2 hours to set. Cut and hide it in your favourite hiding place. Consume within 10 days.

You are welcome.

Notes

You can switch it up a little and add 1/2 cup of chopped glace ginger. Or swap out the white chocolate buttons for dark chocolate ones and add 2 Tablespoons of cocoa into the pot while you are mixing in the sugar. Delicious!

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Delicious No Fail Fudge - White Chocolate and Caramel Fudge Recipe (2)

11 thoughts on “Delicious No Fail Fudge – White Chocolate and Caramel Fudge Recipe”

  1. Hi, what are the measurements for the sugar and chocolate? I’d love to make this’s a a gift for some special friends. Thanks ☺️

    Reply

    • I Emma, sorry for the confusion, C just means cup, I have corrected it to make it more clear.

      Reply

  2. The fudge looks wonderful and I would like to make it. What is golden syrup?

    Reply

    • Hi Linda – I have just discovered that golden syrup is a UK/colonies thing! According to a forum I saw, you can replace it with corn syrup, or buy it in the international section of your store. Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid, it tastes similar to brown sugar.

      Reply

  3. Thanks, putting the ginger in sounds like a great idea.
    Kathleen
    Blogger’s Pit Stop

    Reply

  4. We like to buy fudge when we vacation at the beach. I haven’t really made my own much.

    Reply

    • I always avoided making it – I bought it a lot though! Then I found this recipe, it is amazing!

      Reply

  5. That looks wonderful, I wish you delivered 🙂

    Reply

    • Hahaha Christine – It would be eaten before it got to the courier company!

      Reply

  6. I’ve never made white fudge… something just seems wrong about fudge being white! 🙂 However, I agree it looks great and I know my family would love it… especially the one son who does not like chocolate! Thank you for the recipe… and precise directions.

    Reply

    • It is so very yummy! I like a good dark fudge too, and in an experiment, I discovered that you can add 2 Tablespoons of cocoa to the pot and use dark chocolate buttons to make a very tasty brown chocolate fudge!

      Reply

Leave a comment

Delicious No Fail Fudge - White Chocolate and Caramel Fudge Recipe (2024)

FAQs

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Why didn't my white chocolate fudge set? ›

White chocolate doesn't set up like dark does, so you need to use a lot more of it -usually double the amount of dark that you'd usually use.

Why won't my 2 ingredient fudge set? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

Is evaporated milk or condensed milk better for fudge? ›

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

What makes high quality fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Why did my fudge turn out like caramel? ›

Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.

How do you keep fudge creamy? ›

So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.

Why is my caramel fudge grainy? ›

It might be that you haven't dissolved all the sugar before boiling the fudge mixture. It could be that there just wasn't enough fluid or fat to enable the sugar to dissolve or it might even be that the fudge wasn't beaten long enough or hard enough. All of these factors could be the cause of grainy fudge.

What if I forgot the vanilla in my fudge? ›

There are lots of fudge recipes around which don't use vanilla at all (it's a treat which is very open to experimentation in general). So if you don't add vanilla, it won't taste like vanilla, but that doesn't necessarily mean it will taste bad, have the wrong consistency or behave differently when cooked and cooled.

What happens if you boil fudge too long? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

Can you redo fudge that didn't set? ›

OPTION 4) If you think the reason it didn't set was because you didn't heat it to the right temperature, you could try putting it back into the pan and re-cooking.

Why is fudge so hard to make? ›

Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft. A temperature of 112°C to 114°C (234°F to 237°F) must be maintained. This will ensure the fudge has the ideal concentration of water and sugar. Fudge is difficult to make.

Why isn't my fudge creamy? ›

Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

How do I know if my fudge is going to set? ›

Points to remember

You know it's ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers. Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.

Do you stir fudge while it is boiling? ›

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

What makes fudge moist? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

Why won t my fudge go hard? ›

If your fudge fails to harden in the fridge, it means that you probably didn't cook it to the right temperature. Fudge is a candy, and that means it is extremely picky about temperature - fudge must be cooked to precisely 237–239 degrees Fahrenheit so that sugar forms the desired consistency when cooled.

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