Caramel-Infused White Chocolate Fudge

That sounds like a decadently sweet and incredibly rich fudge! Combining the buttery depth of caramel with the smoothness of white chocolate results in a truly luxurious treat.

The easiest way to achieve this flavor profile is by starting with a simple white chocolate fudge base and swirling in a rich caramel sauce.

Here is a straightforward, no-bake recipe for Caramel-Infused White Chocolate Fudge:

🍮 Caramel Swirl White Chocolate Fudge

This recipe uses the quick method involving sweetened condensed milk for a foolproof texture.

📝 Ingredients

Item	Amount	Notes
White Chocolate Chips/Chopped	450 g (16 oz)	Use high-quality white chocolate for the best flavor.
Sweetened Condensed Milk	396 g (1 can / 14 oz)	Do NOT use evaporated milk.
Unsalted Butter	2 tablespoons
Vanilla Extract	1 teaspoon
Salt	Pinch	Balances the sweetness.
Caramel Sauce	$1/2$ cup (approx. 120 ml)	Use high-quality store-bought or thick homemade sauce.

👩‍🍳 Instructions

1. Prepare the Pan

1. Line: Line an $8 \times 8$ inch ($20 \times 20$ cm) square baking pan with parchment paper, leaving an overhang on two sides to easily lift the fudge out later.
2. Grease (Optional): Lightly spray the paper with cooking spray if desired, though often unnecessary if using good parchment.

2. Make the White Chocolate Fudge Base

1. Melt Ingredients: In a large, microwave-safe bowl (or in a saucepan over low heat), combine the white chocolate chips, sweetened condensed milk, and butter.
2. Heat: Microwave in 30-second intervals, stirring well after each interval, until the mixture is completely melted and smooth. (Alternatively, heat gently on the stovetop, stirring constantly).
3. Flavor: Remove from heat and stir in the vanilla extract and the pinch of salt. Mix until the fudge base is perfectly smooth and glossy.

3. Swirl and Chill

1. Pour Base: Pour the white chocolate fudge mixture into the prepared pan and spread it evenly with a spatula.
2. Add Caramel: Drizzle the $1/2$ cup of caramel sauce generously over the top of the fudge base.
3. Swirl: Use a knife or a skewer to gently swirl the caramel through the white chocolate base. Do not over-swirl, or the colors will blend entirely. Aim for distinct ribbons of caramel.
4. Chill: Refrigerate the fudge for at least 2 to 4 hours, or until it is firm and completely set.

4. Cut and Serve

1. Remove: Use the parchment paper overhang to lift the fudge block out of the pan.
2. Cut: Cut the fudge into small squares (about $1$ inch by $1$ inch).
3. Storage: Store the fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for longer freshness.

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For an extra touch, you could sprinkle a little sea salt over the caramel swirls before chilling to enhance the flavor contrast!

Would you like a quick recipe for a simple homemade salted caramel sauce to use in this fudge?