Introduction

Caramel fudge is a rich, creamy treat that melts in your mouth with every bite. Made with simple ingredients like condensed milk, sugar, butter, and milk, this homemade fudge delivers a deep caramel flavor that’s perfect for satisfying your sweet tooth.

The image shows many small, square pieces of light brown fudge with a smooth and slightly crumbly texture. Each piece has clean cuts, with some showing rough edges and small cracks, scattered on a wooden board. The fudge pieces vary slightly in size and are piled in a casual arrangement with a few crumbs around them. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can sweetened condensed milk (13–14 oz)
⅔ cup whole milk

2 ¼ cups sugar (demerara, turbinado, light brown, or similar)
½ cup unsalted butter

Instructions

Step 1: Add the sweetened condensed milk, whole milk, sugar, and butter to a saucepan. Heat over low heat, stirring constantly until the mixture melts together and becomes smooth and creamy.
Step 2: Bring the mixture to a soft boil and then simmer for 10 minutes, stirring constantly to prevent burning. Scrape the bottom of the pan regularly to avoid sticking.

Step 3: Check the temperature with a candy thermometer; it should reach 240–245ºF (115–120ºC). If you don’t have a thermometer, drop a small spoonful into a bowl of ice water—if it forms a soft ball that doesn’t stick to your fingers, it’s ready. If not, continue simmering and test again.
Step 4: Remove the pan from the heat and let the mixture cool for a few minutes.
Step 5: Whisk the mixture vigorously using an electric mixer or a wooden spoon until it thickens, turns matte, and begins to set. This can take up to 10 minutes.

Step 6: Pour the fudge into an 8-inch (20 cm) tray lined with parchment paper and smooth the top. Cover with another sheet of parchment paper. Let it cool to room temperature, then refrigerate until fully set.
Step 7: Once chilled, slice into 1 to 1.5-inch squares. Enjoy immediately or store in an airtight container.

Tips & Variations

For a richer flavor, try using light brown sugar or turbinado sugar instead of white sugar.

If you want chocolate caramel fudge, fold in ½ cup of melted chocolate after removing from heat and before whisking.
Use a wooden spoon if you prefer a more hands-on approach; an electric mixer speeds up the thickening process.
Make sure to stir constantly during simmering to prevent the mixture from burning and becoming grainy.

Storage

Store caramel fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 3 weeks. If refrigerated, let the fudge come to room temperature before serving for the best texture. It can also be frozen for up to 2 months; thaw in the fridge overnight before enjoying.

How to Serve

A close-up image of many small, smooth, light brown fudge cubes spread on a wooden board with some crumbs around them. In the middle, a woman's hand is holding one cube between thumb and finger, showing its slightly crumbly texture inside. The fudge pieces are mostly uniform in size and have clean cut edges, with a matte finish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk for this recipe?

Whole milk is recommended for its creaminess, but you can substitute with 2% milk. Avoid skim or plant-based milks as they may affect the texture and flavor of the fudge.

What if I don’t have a candy thermometer?

You can test the fudge by dropping a small spoonful of hot mixture into a bowl of ice water. If it forms a soft ball that holds its shape and doesn’t stick when touched, the fudge is ready.