Two ingredient fudge! Homemade caramelized white chocolate combined with sweetened condensed milk to make a rich creamy, fudge. This one has unlimited potential for shaping, molding, and add-ins’. Makes a wonderful edible gift.
This post is sponsored by Eagle Brand® Sweetened Condensed Milk. All opinions are my own.
Caramelized white chocolate fudge is a MUST make
This is a delicious, easy recipe that can be shaped or used in so many ways. It’s all kinds of awesome, here’s why:
- It’s full of complex, caramel flavors (without the hassle of actually making caramel!)
- It only needs two ingredients, no candy thermometer is required
- It’s ready with very minimal effort and time
- Keeps for weeks! Makes a great edible gift
How to make caramelized white chocolate
This is a very simple process: essentially you toast a good quality white chocolate on a low heat in the oven, turning it every 10-15 minutes until turns caramel colored. It will go through a few stages, first melting, then becoming beige colored, then a darker, toasty color. At around the 45-50 minutes mark you’ll notice as you stir it that the color doesn’t change. On this post you can find step by step photos for how to do it.
The most important part of caramelizing white chocolate is that you:
- Use a good quality white chocolate (cocoa butter must be listed as an ingredient)
- Ensure even browning by turning all of the chocolate.
In terms of texture, the chocolate melts and is easy to stir at the first 15 minute mark. It stiffens as it bakes and will need more pressure to smooth it out. Use a firm tool (a rubber spatula works well) to stir it. You’ll note that it caramelizes more on the bottom, where the chocolate is touching the pan.
How to make caramel from sweetened condensed milk
Two ingredients! That’s all you need here! Once the white chocolate is caramelized you can either let it set then remelt it and mix it with some sweetened condensed milk (see below if you want to go straight to making fudge).
Why does this work? A traditional fudge recipe is made with milk, butter and sugar. The dairy and sugar we need to make this recipe work both come in a can of sweetened condensed milk (milk that has been heat treated to remove water) so this becomes a very easy, approachable way to make fudge. I use Eagle Brand®’s sweetened condensed milk, it is full-bodied and silky, perfect for a creamy fudge.
So, essentially all we need to do here is melt the chocolate, and barely warm the milk in the microwave to get them to form a sauce. No need for fussing over a candy thermometer.
If you have the time and want to proceed to making the fudge immediately (skipping the chocolate setting), as soon as the chocolate is caramelized and processed and while it’s still hot, you can mix it with the sweetened condensed milk. Most likely you’ll have to warm the mixture for 30 seconds to get it to blend well.
Other flavors and add-ins for two ingredient fudge
A spoonful of good vanilla and some sea salt work wonderfully here, the latter helps break up the sweetness and adds another dimension.
You can add candy, nuts or other chopped add-ins. My favorite version of this was with roasted peanuts and cacao nibs (the salty, less sweet add-ins work best here since the fudge is pretty sweet).
Things you can do with homemade fudge:
- Slice into small pieces, wrap in wax paper and serve as a ‘candy’
- To cover apples! Caramelized White Chocolate Fudge Covered Apples.
- Pour it into molds of various shapes
- Add it on top of brownies or blondies for a layered bar
- Make it peanut butter cup style by adding chocolate on the bottom of muffin cups, adding the fudge and then another layer of chocolate.
Recipe for Caramelized White Chocolate Fudge
Caramelized White Chocolate Fudge
Easy, two ingredient fudge made from homemade caramelized white chocolate
- 30.8 oz white chocolate (seven 4.4 ounce bars)
- 28 oz Eagle Brand® sweetened condensed milk (two 14oz cans)
- 2 teaspoons flaky sea salt
- 1 teaspoon pure vanilla extract
- Step 1 To make caramelized white chocolate
- Step 2 Preheat the oven to 250 F. Into a clean, 13 x 9” aluminum cake pan, break up the white chocolate into small pieces by hand (alternatively you can chop them before).
- Step 3 Bake for 15 minutes then, using a rubber spatula, smooth the chocolate around. Do this again after another 10 minutes, and then again 10 minutes later – you’ll want to do at least four turns in total to ensure even browning.
- Step 4 Spoon chocolate into a food processor and process on high for a few minutes. Scrape down, then process for another 3-5 minutes until no lumps remain. Spread it onto a parchment lined pan and let set at room temperature until hard.
- Step 5 To make caramelized white chocolate fudge
- Step 6 Line a 13 x 9” sheet cake pan or an 8×8” square pan with parchment paper (the latter will yield taller, thicker pieces).
- Step 7 Break up the chocolate into small pieces and add it to a large, microwave safe bowl. Heat it for 30-60 seconds, until it starts to melt. Stir it and repeat the step.
- Step 8 Pour in the sweetened condensed milk and stir. Return it to the microwave for another 30 seconds, then stir until you have a smooth ‘ganache’ like texture. You can add salt and vanilla at this point if you like.
- Step 9 Pour it into the prepared pan and add candy if you like. Let set at room temperature for about 8 hours or in the fridge for two. Slice and wrap in wax paper. Store at room temperature.