It's a homemade candy with a terrific flavor combination. Easy to make and creamy, it has a velvety texture and makes a great holiday gift and dessert. If you've never tried dulce de leche, you're in for a treat. Take it to potlucks and bake sales, or make it for snacking during back-to-school season and game days. It's always a favorite and keeps well for a few weeks.
This is the simplest 2-ingredient fudge recipe with white chocolate and dulce de leche. And it's sweet.
As with any other fudge recipe, it can be used for different occasions, from Christmas to potlucks to game night.
If you don't know what dulce de leche is, think of caramel with a milk tone. The literal translation from Spanish is milk jam; some call it milk spread. The flavor is not caramel but they can be used in a similar way sometimes.
We have many recipes using it, from dulce de leche brownies to alfajores (dulce de leche cookies).
It has the nostalgic flavor of old-fashioned fudge but doesn't require much time at the stove. Almost none if you use the microwave.
Gift this unique fudge for the holidays and watch people's faces lit up.
Why make this recipe
- Texture and flavor: it's a rich and creamy confection that melts in your mouth with a sweet, toffee-like flavor.
- No advanced skills or thermometer required: this is the best part of fudge made with melted chocolate. Simply melt, mix and refrigerate until set.
- Crowd-pleaser: this decadent fudge is so popular that we make it year-round. It's makes an excellent gift during the holidays, serves as a sweet treat for the back-to-school backpack, disappears at potlucks or bake sales, and is a great snack during the day.
Ingredient list
- White chocolate chips, callets or bar: I like using melting chocolate, wafers or callets because I find they melt faster and better like Callebaut white chocolate wafers or Mercken's coating melting wafers. For chips, I use Ghirardelli white chocolate chips or Nestle Toll house premier white chips. A premium white bar can also work, like Lindt classic candy bar or Ghirardelli premium baking white chocolate bar.
- Dulce de leche: you can make homemade dulce de leche following my tips. It's not hard at all and uses few ingredients. You can easily buy it online. I use Nestle Dulce de Leche, dulce de leche Chimbote, dulce de leche Cachafaz, and San Ignacio milk caramel spread.
- Salt: just a pinch to cut through the sweetness. I like using kosher salt or fine sea salt when baking. But regular table salt works.
See the recipe card towards the end of this post for quantities.
Variations
- Chocolate: dulce de leche works wonderfully well with semisweet chocolate as it balances the very sweet nature of it. Use bittersweet chocolate for a sharper flavor. Milk chocolate (also a sweet chocolate, similar to white but less cloying) can also be used.
- Nuts: add ½ cup chopped nuts before spreading on the pan. Or sprinkle them on top before letting the fudgy firm up. Walnuts are my favorites but it's just as easy to make a pecan, almond or hazelnut fudge. And just as delicious.
- Coconut: together with dulce de leche it's a mind-blowing flavor combination. Add some of it to the fudge mixture before spreading it in the pan. It's different from the dulce de leche fudge truffles, as they are sweeter and softer.
How to make dulce de leche fudge
There are 2 ways to melt the chocolate:
- Microwave: melt the chocolate on high for 10 seconds, take out and mix well. Repeat until all the chocolate is melted. Be careful not to scorch it. That's why it's important to mix it well between each heating.
- Stovetop: put the bowl with chocolate pieces over a smaller pan with a few inches of water. Over medium heat, let the chocolate and butter melt, stirring occasionally. Make sure the bottom of the bowl doesn't touch the water and that no water gets into the bowl. If the water boils too much before the chocolate is melted, turn the heat off and let the hot vapor melt the remaining chocolate.
Mix the melted white chocolate with the dulce de leche and salt in a bowl. Stir with a spatula or whisk until completely integrated.
Spread the mixture on a parchment-lined square pan (glass or metal). At this point, it needs to solidify in the fridge or room temperature, where it can stay for up to a week covered in plastic wrap.
How long does it take to set?
Typically, this white fudge needs at least 2-3 hours to set at room temperature. You can allow it to set in the refrigerator for an hour or so (depends on the temperature) or for several hours overnight.
How do I cut clean squares?
To achieve neat squares, use a sharp, large kitchen knife dipped in hot water and wiped dry before each cut. If the fudge is cold, wait a little after taking it out from the fridge to cut it more easily. Wiping the knife between cuts helps maintain a smooth appearance.
How do I fix overcooked or grainy fudge?
You can (usually) salvage grainy fudge by adding a small amount of warm milk or cream and gently re-melting it over low heat while stirring constantly. Then, re-pour it into the pan and allow it to set again. It depends on how scorched the chocolate is.
Storage
- Keep the fudge in an airtight container in the fridge for up to 2 weeks and in the freezer for up to 3 months.
- When fresh out of the fridge or freezer, let the fudge warm up a bit, or it will be a little hard.
- Avoid dryness: once you cut the fudge, don't leave it out long or it will dry up quickly.
Related recipes you might like:
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Dulce de Leche Fudge (easy, 3 ingredients)
An easy homemade candy with a terrific flavor combination. It's creamy with a velvety texture and makes a great holiday gift and dessert. If you've never tried dulce de leche, you're in for a treat. Take it to potlucks and bake sales, or make it for snacking during back-to-school season and game days. It keeps well for a few weeks.
- Total Time: 10 minutes
- Yield: 16 small pieces
Ingredients
- 13.5 ounces dulce de leche ( 1 can Nestle Dulce de Leche)
- 20 ounces white chocolate (chips or bar)
- Pinch of salt
Instructions
- Line an 8-inch square pan with parchment paper. Set aside.
- Place the white chocolate in a medium mixing bowl and melt in the microwave or the stovetop. See Notes below.
- Add the dulce de leche and salt. Stir well to combine all ingredients until smooth and even-colored.
- Pour the mixture into the prepared pan and spread evenly, tapping the pan on the counter to burst the air bubbles that rise to the top.
- Let solidify at room temperature or chill in the fridge until set. It can take anywhere from 1 to 4 hours.
- Using a sharp kitchen knife, slice the fudge into 1-inch pieces. For easier cutting, place the knife under hot water for 10-15 seconds, wipe clean and cut. Do this as often as needed.
Notes
- White chocolate chips, callets or bar: I like using melting chocolate, wafers or callets because I find they melt faster and better, like Callebaut white chocolate wafers or Mercken's coating melting wafers. For chips, I use Ghirardelli white chocolate chips or Nestle Toll house premier white chips. A premium white bar can also work, like Lindt classic candy bar or Ghirardelli premium baking white chocolate bar.
- Two ways to melt the chocolate:
Microwave: melt on high for 10 seconds, take out and mix well. Repeat until all the chocolate is melted. Be careful not to scorch it. That's why it's important to mix it well between each heating.
Stovetop: put the bowl with chocolate pieces over a smaller pan with a few inches of water. Over medium heat, let the chocolate and butter melt, stirring occasionally. Make sure the bottom of the bowl doesn't touch the water and that no water gets into the bowl. If the water boils too much before the chocolate is melted, turn the heat off and let the hot vapor melt the remaining chocolate. - Dulce de leche: you can make homemade dulce de leche following my tips. It's not hard at all and uses few ingredients. You can easily buy it online. I use Nestle Dulce de Leche, dulce de leche Chimbote, dulce de leche Cachafaz, and San Ignacio milk caramel spread.
- Salt: I like using kosher salt or fine sea salt when baking. But regular table salt works just fine.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Candy - Sweets
- Method: Mixing + Refrigerating
- Cuisine: American
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