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.
Servings 16 small pieces
Ingredients
- 13 ½ ounces dulce de leche 1 can of Nestle Dulce de Leche or other brands like dulce de leche Chimbote, dulce de leche Cachafaz, and San Ignacio milk caramel spread.
- 20 ounces white chocolate I use Callebaut white chocolate wafers or premium chips like Ghirardelli white chocolate chips. I find that some brands don't melt easily or well.
- pinch of salt kosher or fine sea 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. The mixture might looks greasy and blotchy. The smoothness depends on the type of chocolate and dulce de leche you use.
- Pour the mixture into the prepared pan and spread evenly. Place a piece of plastic wrap or freezer sheet on top and press to even it out.
- 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
Two ways to melt the chocolate:
Microwave: Melt on high for 10 seconds, remove it and stir 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 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. Salt: I like using kosher salt or fine sea salt when baking. Regular table salt doesn't have the same mouthfeel and is too sharp for my taste.
Microwave: Melt on high for 10 seconds, remove it and stir 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 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. Salt: I like using kosher salt or fine sea salt when baking. Regular table salt doesn't have the same mouthfeel and is too sharp for my taste.