This Caramelised White Chocolate Fudge is a super easy four ingredient fudge recipe using the no boil method. This means that you don't need to boil this fudge or use a candy thermometer to make this fudge. The caramelised white chocolate gives this fudge a rich toffee flavour, and the sea salt topping cuts through the sweetness perfectly. I found that using caramelised white chocolate (and salt!) is the quickest and easiest way to get a salted caramel flavour in no boil fudge, I made this recipe for my wedding favours and everyone raved about it!

Ingredient Tips & Equipment Information

I used Callebaut's Gold chocolate for this recipe. You can use any caramelised white chocolate, or even make your own. Do not use Caramac.
I recommend using a coarse or flaked sea salt for the topping, it looks so much prettier and packs a bigger punch of flavour.
Make sure you are using sweetened condensed milk for this recipe. Evaporated milk will not work.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Caramelised White Chocolate Fudge

Melt the chocolate and condensed milk together in a pan on a low heat. Remove from the heat and mix in the sieved icing sugar. Pour into a lined tin and smooth out, then add the sea salt on top. Put in the fridge to set.

What is caramelised white chocolate?

Caramelised white chocolate (also known as caramelized white chocolate, gold chocolate and blonde chocolate) is next level white chocolate. It has been heated at a low temperature for a long time, which caramelises the sugars and milk proteins giving it not only a beautiful golden colour, but a rich caramel flavour. The deep toasted flavour is similar to dulche de leche or toffee. If you find white chocolate too sickly sweet, then you will much prefer caramelised white chocolate!

What if you can't get hold of caramelised white chocolate?

To make your own caramelised white chocolate, you need to first select a white chocolate that has a cocoa butter content of at least 30%. Break or chop the chocolate up into small pieces and spread it out onto a lipped baking tray. Place into an oven heated to 120C for 10 minutes. Remove from the oven and stir the chocolate around. Keep doing this every 10 minutes for 30-60 minutes until the chocolate goes golden brown. Cool, then use.

Can you use Caramac for this recipe?

You cannot replace the caramelised white chocolate for Caramac in this recipe. Caramac is in fact, not real chocolate as it does not contain any cocoa butter.

What size tin do you need for this recipe?

I use an 8" square tin for this recipe as the fudge divides nicely into 36 pieces and they have a nice thickness to them. You can use a different sized tin, but remember that a bigger tin will result in thinner chunks of fudge and a smaller tin will create thicker chunks.

How long does the fudge last for?

This fudge will keep for 2-3 weeks and it must be stored in the fridge.

Can you use evaporated milk for this recipe?

No, you must use sweetened condensed milk for this recipe to work.

Can the fudge be frozen?

Yes! Wrap it well in cling film, or store it in an airtight container or a freezer bag. It can be frozen for up to 3 months.

Can the fudge be made gluten free or dairy free?

Great news for coeliacs, this recipe is already gluten free! Please do check the labels for all the ingredients you use though in case of cross contamination. Unfortunately this recipe is not suitable for making dairy free.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

Recommended equipment & ingredients*

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

More fudge recipes...