Something Swanky

Easy Salted Caramel Fudge

This fudge is as EASY as it is DELICIOUS! If you love sweet and salty (and easy!), this fudge is for YOU!

Easy Salted Caramel Fudge |

Ohmygoodness. I cannot believe it’s December already!!  I mean… I know we all say that every year, but sheesh! Wasn’t that like the fastest October and November that have ever happened??

Speaking of… how was your Thanksgiving? I skipped out on a week of blogging, and it feels like it’s been FOREVER since we’ve had a good chat!

Our Thanksgiving was pretty wonderful.

We bought a Christmas tree in the morning, ate our feast for three in the afternoon, and watched Disney’s Frozen at night.

By the end of the day we were stuffed, sleepy, and happy. Just the way a perfect Thanksgiving day should end.

Easy Salted Caramel Fudge |

And then we woke up on Friday to an explosion of Christmas and found ourselves up to our eyeballs in icicle lights, trips to the attic for boxes of ornaments, and  peppermint bark. Ehh…. ok, so I had already started the peppermint bark like a waaaaaaaay long time ago. But you get the picture.

Christmas is HERE!

And you know what? I feel like I’m seeing holiday fudge everywhere. All of my friends are posting fudge. Fudge, fudge, fudge. And if you know me, you know I can stand to be left behind. So…. fudge it is!

Easy Salted Caramel Fudge |

There are 2 things I absolutely love about this fudge:

1) It is SO stinking easy. You know the two-ingredient fudge? Just 1 can of sweetened condensed milk + 3 cups of chocolate (or white chocolate). Well, this is exactly like that, except you use a can of Dulce de Leche (which is just sweetened condensed milk boiled to the point of becoming caramel-like) in place of the SCM! I had no idea if this would actually work, but I am SO glad it did because…

2) It’s DIVINE. It’s part caramel, part fudge and 100% amazing.

Be warned: if you make this fudge, people will become your friend for the sole reason of getting their mitts on it! (And because you’re a fabulous person, I’m sure :)

Easy Salted Caramel Fudge

Yield: 24


  • 14 ounces Dulce de Leche*
  • 3 cups white chocolate or white candy melts**
  • 1 cup milk or dark chocolate morsels
  • a pinch or two of coarse sea salt


  1. Prepare an 8x8 or 9x9 baking dish by lining it with foil or parchment. Lightly spray the lining with a non stick cooking spray.
  2. Over low heat, melt the white chocolate. Once white chocolate is smooth and completely melted, mix in the dulce de leche and a pinch of sea salt until completely incorporated. Mixture will be thick.
  3. Pour mixture into prepared baking dish and smooth into an even layer with a rubber spatula.
  4. Melt the milk chocolate morsels in the microwave (about 45-60 seconds of heating). Pour the melted chocolate over the fudge and spread evenly. Sprinkle with a pinch of sea salt.
  5. Let cool completely at room temperature for 3-4 hours (you can speed set in the fridge for about 30 minutes to an hour, but expect condensation on the fudge if you try to serve it at room temperature.
  6. Cut into 1 inch pieces to serve.


*This can be found in the Hispanic food aisle. OR you could boil a 14 ounce can of sweetened condensed milk for 3 hours and let cool completely.

**I prefer candy melts. You can heat candy melts at a higher temperature than white chocolate, which speeds up the process a bit and ensures a smoother melted product. White chocolate works just as well, but you'll need to melt it MUCH slower to avoid seizing or burning, never increasing the heat from LOW.

Don’t miss a bite!

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Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
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33 Responses to “Easy Salted Caramel Fudge”

  1. Julianne @ Beyond Frosting posted on December 3, 2013 at 2:29 am (#)

    This fudge looks divine! I hope you had a great Thanksgiving!

  2. Averie @ Averie Cooks posted on December 3, 2013 at 2:30 am (#)

    Sweet and salty, with caramel, and chocolate. Winner! Pinned :)

  3. Laura @ Lauras Baking Talent posted on December 3, 2013 at 7:40 am (#)

    Love the idea of using dulce de leche in fudge, genius! My husband could eat that stuff by the can :) Glad to hear you enjoyed Thanksgiving, what were your thoughts on Frozen?

    • Ashton posted on December 3, 2013 at 9:59 am (#)

      We really, really liked it :) I thought all the characters were adorable, and I really liked the songs! My only complaint is I felt like they didn’t develop the villain’s character enough… but that’s sort of a weirdly detailed complaint for a kid’s movie :)

  4. Kayle (The Cooking Actress) posted on December 3, 2013 at 1:22 pm (#)


    this fudge looks so scrumptious and mmmmmmmmmmm

  5. Mallory @ Because I Like Chocolate posted on December 3, 2013 at 1:25 pm (#)

    Chocolate, salt and caramel? I’m in!

  6. Jocelyn @BruCrew Life posted on December 3, 2013 at 4:08 pm (#)

    I saw the words salted caramel and fudge and I knew I was going to be in love with this!!! Girl, I freaking love this fudge…using the dulce de leche is a genius move!!!!

  7. Dorothy @ Crazy for Crust posted on December 3, 2013 at 10:31 pm (#)

    Holy cow. You’re a genius!

  8. Kyla Kaiser-Day posted on December 4, 2013 at 4:49 pm (#)

    Hi Team

    I live in New Zealand and want to make this recipe however what is “Dulce de Leche”

    Thanks Kyla

    • Gabrielle posted on April 21, 2014 at 9:29 pm (#)

      I live in NZ too I am pretty sure nestle caramelised sweetened condensed milk (as they are made the same way) would work. I will et you know after I try with my neice tomorrow.

  9. Jennie @themessybakerblog posted on December 4, 2013 at 10:04 pm (#)

    This is some killer lookin’ fudge. I took a week break for Thanksgiving, too. It was so hard getting back into the groove of things. Pinning this recipe, for sure!

  10. Shirley posted on December 5, 2013 at 6:32 pm (#)

    I am adding this recipe to my holiday baking. My friends are going to LOVE this fudge!

  11. Katrina @ In Katrina's Kitchen posted on December 8, 2013 at 11:25 am (#)

    Looks amazing! And OMG it’s CHRISTMAS time already?!?!!?

  12. Helena posted on December 11, 2013 at 3:42 pm (#)

    I’m having a brain fart what do you mean by candy melts? is that what they are called? lol
    thanks for your help

    • Ashton posted on December 17, 2013 at 10:29 pm (#)

      Like Wilton’s or Almond Bark… do those sound familiar?

  13. Mary Ward posted on December 11, 2013 at 3:58 pm (#)

    I made this yesterday and it tastes yummy but it does not look like your pic at all. The caramel part looks very light, almost a cream color.

    • Ashton posted on December 17, 2013 at 10:28 pm (#)

      Hm… how was the consistency? Did it firm up well?

    • Mary Ward posted on December 17, 2013 at 10:47 pm (#)

      It did firm up but didn’t look like caramel at all.

  14. Becca H. posted on December 15, 2013 at 1:28 pm (#)

    Made this today! I had cookies on today’s to-do list, but after spending 2 1/2 hours shoveling snow this morning, this easy-to-make fudge recipe won out! Can’t wait to try it!

  15. Diane posted on December 20, 2013 at 6:36 pm (#)

    Found la lechera at my store. Will this work for the dulce de leche?

  16. Libbie posted on May 18, 2014 at 7:12 am (#)

    This looks incredible, I can’t wait to try it. Any chance of giving an estimate based on weight for the white chocolate? I live in Finland and the white chocolate sold for cooking is sold in bars so hard to measure out
    3 Cups!

  17. Caitlin posted on August 4, 2014 at 11:12 pm (#)

    Hello! I tried this recipe a few minutes ago with Market Pantry White Chocolate Chips and Nestle La Lechera Dulce de Leche. I’ve worked with chocolate before, so I am well aware of how finicky it is. I melted the white chocolate slowly, on the lowest temperature my stove allowed until it was beautiful and fully melted. I then scooped about a teaspoon of the dulce de leche and sure enough, my entire pot of gorgeous, creamy white chocolate instantly seized. I made sure not to introduce water on any of my utensils or pots or ingredient containers or hands. I have no idea what happened! Did I get the wrong kind of dulce de leche? Mine was a caramel sauce color and consistency. Are there different types?
    Any help would be much appreciated. Your recipe looks amazing!
    Thanks! c:

    • Ashton posted on August 4, 2014 at 11:17 pm (#)

      Dang! I hate to hear that! I didn’t have any seizing occur when I used this:

      Is that the same product you used?

    • Caitlin posted on August 5, 2014 at 12:17 am (#)

      Unfortunately, yes. that is the exact can I purchased.

    • Caitlin posted on August 5, 2014 at 12:15 am (#)

      UPDATE: I read that white chocolate can also seize when liquids which are cooler than the chocolate are introduced, so I gave it another go with my remaining white chocolate. I heated them both at the same temperature, next to each other on my stove. I figured that the time it took for the white chocolate to melt would be a little under the time I wanted to give to ensuring the dulce de leche was at an adequate temperature (and make sure that it wasn’t TOO hot). After that, I added in a drop of my dulce de leche to my white chocolate and like before, my poor chocolate seized.

    • Ashton posted on August 6, 2014 at 6:52 pm (#)

      Hm. I’ll do some investigating. I have some friends and family members who have made this recipe, and I’ll find out if any of them had issues with this. Maybe it’s the type of chocolate being used? I’ll ask around and get back to you when I have any more info :)

  18. Meredith posted on November 16, 2014 at 4:17 pm (#)

    I too had a problem with the chocolate seizing when adding in the dulce de leche, and also used the same kind as both of you. I’ve also worked with chocolate a lot and know how white chocolate is with heating, so it stayed on low the entire time. Very upsetting to throw out so much money in ingredients. And worse to not be able to try this delicious looking fudge! :( If anyone figured out what is causing the seizing, I would love to know so I can try it again sometime.

  19. Leah posted on November 19, 2014 at 9:18 pm (#)

    I just made these today and they turned out great! I melted the candy melts in a double boiler, and I heated up the dulce de leche in the microwave for a bit before I added it.

    I will be making these again.
    By the way, the chocolate kept cracking a little when I cut it (after it cooled down)…not sure if you have any tips on how to avoid this. Thanks for posting!

    • Ashton posted on November 26, 2014 at 11:33 am (#)

      Yes! I’ve recently started adding about a 1/2 tbsp coconut oil to my chocolate toppings to help keep them from cracking when I cut– it works like a charm! So glad you liked the fudge :)

  20. Katherine posted on November 24, 2014 at 5:22 pm (#)

    How should this fudge be stored?

    • Ashton posted on November 26, 2014 at 11:27 am (#)

      In an airtight container at room temp or in the fridge :)

  21. Jenni posted on December 18, 2014 at 9:01 pm (#)

    the white chococlate siezed a little but if you are patient it melts out.
    just keep stirring..
    this was amazingly easy. I have not made anything except a box cake since i was little (I am 53) and so i needed something to help me get my feet wet.
    Yum and thank you.
    This will be the perfect gift for my girlfriend who loves salted carmel!

  22. Theresa posted on December 24, 2014 at 1:03 am (#)

    Just whipped some up and can’t wait to try it!  My bag of Wilton candy melts wasn’t quite 3 cups so I added some vanilla bark to make up.  It was fine when I added my dulce de leche.  It just becomes thick pretty quick.  Be sure you are buying the dulce le leche carmel and not the sauce.  It got kinda confusing at our local mexican market as there were several types.  Mine had a nkce deep carmel color.   Heck I could eat that whole can of carmel! I’ll let you knkw how mine turns out.