White chocolate caramel fudge with sea salt is a delicious way to make a fudge dessert. This white caramel fudge recipe makes about 36 pieces of fudge, depending on how you cut them.
This version of white chocolate fudge always goes fast and gets lots of compliments! Its caramel base and coarse sea salt coating are the perfect combination for a sweet tasty bite.
Looking for good fudge recipes? Try Chocolate Cherry Fudge.
How to Make White Chocolate Caramel Fudge
Start a white chocolate caramel fudge recipe by gathering all the ingredients you need. This includes white chocolate chips, brown sugar, butter, and sweetened condensed milk.
Usually with fudge recipes, you want to use the highest quality chocolate you can find. That’s a good rule of thumb for dark and milk chocolate, but white chocolate is pretty much all the same. White chocolate is like the vodka of chocolates. So any good white chocolate chips will do just fine in a white chocolate caramel fudge recipe.
Prepare an 8 x 8 baking pan with parchment paper or aluminum foil so that the fudge doesn’t stick to the bottom and it will come out easily.
The cut the butter into large cubes and add it to a sauce pan. Add brown sugar. Let the mixture warm and the butter melt as you stir it.
Once the butter and sugar are combined, add the sweetened condensed milk, and continue to stir. Add the white chocolate chips and keep stirring. Once all the ingredients are smooth and well combined, take the sauce pan off to heat.
Immediately poor the white chocolate and caramel mixture into the prepared baking pan, using a spatula. Use the bottom of the spatula, to smooth out the top, and push the fudge into the corners to make it even.
Finally, sprinkle a generous amount of coarse salt on top of the white chocolate caramel fudge as a topping.
Let the fudge cool for at least 3 to 4 hours. You can let it cool at room temperature or in the refrigerator.
How to Cut White Chocolate Caramel Fudge
Once the fudge is cooled and set, remove it from the baking pan and remove the foil or parchment paper. Place the block of fudge on a cutting board.
Use a sharp knife to cut the fudge down the middle, vertically and horizontally. Then you’ll have four pieces of fudge. Cut each of those quarters into three even sections vertically and then three horizontally to create nine sections. Repeat that process for the other three quarters of the block of fudge. That way, you’ll end up with fairly even pieces.
White Chocolate Caramel Fudge
- Sauce Pan
- 8 x 8 baking pan
- 1 14 oz sweetened condensed milk (1 can)
- 1/4 cup unsalted butter
- 1¼ cup light brown sugar (250 g)
- 1¼ cup white chocolate chips (about 1 bag)
- ¼ teasoon salt
- 2 teaspoons coarse salt
- Prepare an 8 x 8 baking pan with parchment paper or aluminum foil.
- Cut butter into cubes. Add butter, brown sugar, and sweetened condensed milk into a sauce pan. Heat until the butter is melted, stirring to combine.
- Bring mixture to a boil while stirring. Add white chocolate chips and salt.
- When the chocolate has melted and the mixture is creamy, pour it into the prepared baking pan. Sprinkle coarse salt evenly on top.
- Allow the fudge to cool for about 3 to 4 hours at room temperature or in the refrigerator. If you are cooling it in the refrigerator, allow it to come to room temperature before you place it in. Once the fudge has set, cut it evenly into bite-size pieces, about 1 inch. *To cut even sized pieces, cut the fudge in half in both directions. Then cut each quarter into even pieces, either halves again or into thirds.