Chocolate Caramel Fudge
A rich and delicious indulgence combining layers of smooth caramel and creamy white chocolate, topped with a crunch of chocolate-covered toffee.
Ingredients
Main Ingredients
- 1 can 397g (14oz) can caramel or 1 × 380g (13.4oz) can dulce de leche
- 500 g white chocolate, broken into pieces Use premium quality for best results.
- 330 g chocolate-covered toffee cups, reserve 10–15 for the top Consider additional toppings for extra texture.
Instructions
Preparation
- Line a 20cm (8in) square baking tin with nonstick baking paper.
- Add the caramel and white chocolate to a large saucepan. Warm over low–medium heat, stirring constantly, until melted, thick, and smooth (it should pull away from the pan).
- If the mixture is runny, keep cooking until it thickens.
- Remove from heat. Add the toffee cups, keeping 10–15 aside. Fold gently a few times to keep swirls.
- Pour into the lined tin and smooth the top. Press the reserved chocolates into the top.
- Chill in the refrigerator for 3–4 hours until set.
- Once set, cut into 64 squares (about 2.5cm/1in each).
Notes
Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze individual squares separated by parchment paper.