If you love caramel, creamy desserts, and pure indulgence, this Dulce de Leche Fudge is for you. It’s rich, buttery, and melts in your mouth, with that deep caramelized flavor that makes every bite next level.
And the best part? It’s super easy to make—just melt, mix, and chill!
Let’s get started.
What You’ll Need
- 2 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 cup dulce de leche (plus extra for swirling on top)
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional topping: Flaky sea salt, chopped nuts, or extra caramel drizzle
Pro Tips
- Use high-quality dulce de leche. The better the dulce, the better the fudge—look for Argentinian or homemade versions for the best flavor.
- Swirl extra on top! Before chilling, drizzle some extra dulce de leche over the fudge and swirl it in with a toothpick for a gorgeous marbled look.
- Let it set completely. Refrigerate for at least 3 hours so the fudge firms up perfectly.
- Flaky salt makes a difference. A sprinkle of sea salt balances out the sweetness and makes the flavors pop.
- Want extra texture? Stir in chopped pecans, almonds, or even crushed cookies for a fun crunch.
Tools You’ll Need
- Medium saucepan
- Spatula
- 8×8-inch baking dish
- Parchment paper
- Knife for cutting
Substitutions & Variations
- No white chocolate? Use milk chocolate for a caramel-milk-chocolate combo.
- Dairy-free option: Use coconut condensed milk and dairy-free white chocolate.
- Extra caramel kick: Drizzle melted caramel on top before chilling.
- Crunchy version: Stir in ½ cup toasted almonds or pecans.
Instructions
1. Melt the chocolate.
In a saucepan over low heat, melt white chocolate chips and sweetened condensed milk, stirring constantly until smooth.
2. Add the dulce de leche.
Stir in dulce de leche, vanilla extract, and salt, mixing until fully combined.
3. Pour into the pan.
Line an 8×8-inch baking dish with parchment paper, then spread the fudge mixture evenly.
4. Swirl extra dulce on top.
Drizzle extra dulce de leche over the fudge and use a toothpick to swirl it in.
5. Chill and set.
Refrigerate for at least 3 hours or until firm.
6. Cut and serve.
Once set, lift the fudge out using the parchment paper, cut into squares, and sprinkle flaky sea salt on top.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 1 week.
- Freeze for up to 3 months, then thaw in the fridge before serving.
Wrap-Up
And that’s it—your Dulce de Leche Fudge is ready! It’s sweet, creamy, and ridiculously indulgent—basically, a little square of caramel heaven. Try it out, take a pic, and let me know how it turned out. Happy snacking! 🍯🍫
