This yummy homemade caramel fudge is ultra soft and creamy! It’s the perfect buttery sweet treat to enjoy any time of the day!


  • 13 oz condensed milk
  • 5 oz milk
  • 16 oz sugar demerara, turbinado, light brown, etc
  • 4 oz butter unsalted or salted, to preference

Suggested Equipment

  • Infrared Thermometer


    • Place all the ingredients in a pot and heat up over low heat. Stir to help melt the ingredients and combine them. The mixture will start developing a smooth and creamy texture.
    • Bring to a soft boil and simmer for 10 minutes. Stir continuously so it doesn’t burn. Scrape the bottom of the pot to prevent the mixture from sticking to it.
  • If you are using a thermometer, the fudge should reach about 240-240ºF/115-120ºC.

    If you don’t have a thermometer, spoon a small portion of the mixture over a bowl with ice water. You should be able to form a small ball that doesn’t stick to your hands.

  • Remove from the heat and let it cool down for a few minutes. and whisk until it’s thick.

    Chef’s Tip: If you’re using any other flavors or add-ins, it’s best to add them now, before whisking.

  • Whisk the fudge until it’s thick. Whisking it will allow it to cool down and thicken. Keep in mind that this might take up to 10 minutes – it should almost begin to set and will also lose its shine. The longer you whisk it, the more crumbly the fudge will be at the end.
  • Pour the mixture into a tray lined with parchment paper (8 inches/20 cm) and spread evenly. Then cover it with more parchment paper and let it cold down to room temperature before placing it in the fridge to chill and firm up.
  • Once the fudge is set, you can cut it into squares. I cut them into 1-1.5 inch cubes but you can cut them into your preferred size.

How to Store

  • Keep the fudge stored in an airtight container.

    You can keep it at room temperature for up to about 2 weeks or in the refrigerator for about 3 weeks.

    You can also freeze the fudge cubes – wrap each piece individually and then store them in an airtight container in the freezer for about 2 months. To thaw, just put it in the refrigerator.