Caramel-Infused White Chocolate Fudge

Caramel-Infused White Chocolate Fudge is a decadent treat that combines the creamy sweetness of white chocolate with the deep, buttery notes of caramel. Here’s a detailed recipe to make it at home.

Caramel-Infused White Chocolate Fudge

A rich, smooth confection perfect for gifting or indulging.

Ingredients

For the Caramel Layer/Infusion:

• 1 cup (200g) granulated sugar

• 6 tablespoons (85g) unsalted butter, cubed

• 1/2 cup (120ml) heavy cream, at room temperature

• 1 teaspoon flaky sea salt (optional, for a salted caramel version)

For the White Chocolate Fudge Base:

• 3 cups (about 18 oz / 510g) high-quality white chocolate chips or finely chopped bar

• 1 can (14 oz / 397g) sweetened condensed milk

• 1 teaspoon pure vanilla extract

• Pinch of salt (omit if using salted caramel)

Instructions

Part 1: Make the Caramel

1. Prepare: Have the butter and heavy cream measured and ready. Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.

2. Melt Sugar: In a medium, heavy-bottomed saucepan over medium heat, spread the sugar in an even layer. Let it melt without stirring. You can gently swirl the pan once the edges begin to liquefy to ensure even melting.

3. Caramelize: Continue cooking until the sugar becomes a deep amber-colored liquid caramel. Watch carefully to prevent burning.

4. Add Butter: Carefully add the butter all at once. The mixture will bubble vigorously. Whisk constantly until the butter is completely melted and incorporated.

5. Add Cream: Slowly and carefully drizzle in the heavy cream while whisking continuously. The mixture will bubble again. Whisk until smooth and homogenous.

6. Finish: Remove from heat and stir in the flaky sea salt (if using). Let the caramel cool for about 15-20 minutes while you prepare the fudge base. It should still be pourable but not scalding hot.

Part 2: Make & Assemble the Fudge

1. Combine Base: In a large, microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and pinch of salt.

2. Melt: Heat in the microwave in 30-second bursts, stirring thoroughly after each interval, until the mixture is completely smooth. (You can also use a double boiler). Stir in the vanilla extract.

3. Layer: Pour about two-thirds of the white chocolate fudge mixture into the prepared pan. Smooth it into an even layer with a spatula.

4. Incorporate Caramel: You have two options for the caramel infusion:

   • Swirl Method: Pour the slightly cooled caramel over the white chocolate layer. Use a knife or skewer to swirl the two together gently, creating a marbled effect.

   • Integrated Method: For a more uniform caramel flavor, whisk the cooled caramel directly into the remaining one-third of the white chocolate fudge mixture until well combined. Then pour this caramel-infused layer over the first plain layer in the pan.

5. Chill: Let the fudge cool at room temperature for 30 minutes, then cover and refrigerate for at least 3-4 hours, or until completely firm.

6. Slice: Using the parchment paper overhang, lift the fudge block out of the pan. Place on a cutting board and slice into 1-inch squares with a sharp knife wiped clean between cuts for neat edges.

Tips for Success

• Quality Matters: Use the best white chocolate you can find (one with cocoa butter listed as the first fat) for the best flavor and texture.

• Avoid Seizing: Ensure no water gets into the white chocolate mixture while melting, as it can cause it to seize and become grainy.

• Clean Cuts: For super clean cuts, briefly dip your knife in hot water and wipe it dry before each slice.

• Storage: Store in an airtight container in the refrigerator for up to 2 weeks. The fudge can also be frozen for up to 3 months. Let it come to room temperature for 15 minutes before serving for the best creamy texture.

Enjoy your luxurious, homemade Caramel-Infused White Chocolate Fudge