Chocolate and caramel is one of the best (and tastiest) combinations! This 2-toned Dulce de Leche Fudge is delicious and indulgent.
This Dulce de Leche Fudge is dangerously and deliciously addicting! You can't stop at just one piece. This fudge is the perfect combination of caramel and chocolate. And, this recipe is only 6 ingredients!! Enjoy this fudge every day or make a special batch for the holidays. It's 2-tone appearance is unusual and eye catching and is fabulous for gifting.
If you love the combination of chocolate and caramel, you have to make my Salted Caramel Chocolate Frosting. It's especially delicious on my classic Chocolate Chip Cookie Cake.
Why You'll Love this Recipe
- No candy thermometer is required!
- Only 6 ingredients
- A unique two-tone appearance
- A delicious combination of caramel and chocolate
- Perfect for gift giving
Ingredient Notes
Dulce de Leche - also known as caramelized milk or milk jam. It's a caramel-like sauce that's popular in latin American desserts. You can find cans of dulce de leche in the baking aisle next to the sweetened condensed milk.
Chocolate Chips - We use dark chocolate and white chocolate chips for this recipe. The dark chocolate balances out some of the sweetness from the dulce de leche and white chocolate. The white chocolate lets the beautiful color of the dulce de leche show.
Sweetened Condensed Milk - provides sweetness and fat.
Unsalted Butter - create a smooth consistency.
Heavy Whipping Cream - Adds fat and gives our fudge a creamy consistency. Alternatively, you could substitute with more butter, if you wanted this to be able to be kept at room temperature.
Step-by-Step Instructions
- Line an 8 or 9-inch square pan with parchment paper, extending paper over edges of pan. In a sauce pan heat ½ a can of the dulce de leche, ¼ cup of sweetened condensed milk, 2 tablespoons of heavy whipping cream and dark chocolate chips (12 ounces) over low-medium heat until completely melted, creamy and smooth.
- Spread chocolate layer into a prepared pan, cover with foil and cool in the fridge while you prepare the dulce de leche layer.
- In another sauce pan, heat the rest of the dulce de leche, sweetened condensed milk, heavy whipping cream and all of the white chocolate chips (12 ounces) over low-medium heat until completely melted, creamy and smooth.
- Spread into prepared pan on top of the chocolate layer, cover with foil and cool in the fridge for at least 2-4 hours.
- Once set, remove from pan by lifting the parchment paper and cut into 16-20 squares and serve!
Expert Tips
Don’t use low fat or fat free sweetened condensed milk! You want that richness from regular sweetened condensed milk.
Not a fan of dark chocolate? You can use semi-sweet chocolate chips or a blend or semi-sweet and/or milk chocolate chips to replace the dark chocolate. It will be sweeter than the dark chocolate. I personally think with the sweetness of the dulce de leche and white chocolate, the dark chocolate makes a more balanced fudge.
Stir, stir, stir. Make sure to stir the chocolate mixture often when cooking, so the chocolate doesn't stick to bottom of the pan and burn.
Let the parchment paper, overhang a bit over the pan so that once the fudge is set, you can easily lift the fudge from the pan and slice it. Store in an airtight container in the refrigerator.
Recipe FAQ
It is basically sweetened condensed milk that has been cooked slowly into a delicious, thick caramel-like substance. It translates to "candy made from milk".
Yes, it can. Just use a 9x13 pan instead.
Yes, this Dulce de Leche Fudge freezes well for up to 3 months. Store in a freezer bag or freezer container. Thaw overnight in the refrigerator.
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Dulce de Leche Fudge
Ingredients
- 12 ounces white chocolate chips
- 12 ounces dark chocolate chips or semi-sweet chocolate chips
- 4 tablespoons unsalted butter divided into 2 tablespoons and 2 tablespoons
- ¼ cup heavy whipping cream divided into 2 tablespoons and 2 tablespoons
- 13.4 ounces dulce de leche (1 can)
- ½ cup sweetened condensed milk divided into ¼ cup and ¼ cup
Instructions
- Line an 8 or 9-inch square pan with parchment paper, extending paper over edges of pan. In a sauce pan heat ½ a can of the dulce de leche, ¼ cup of sweetened condensed milk, 2 tablespoons of heavy whipping cream and dark chocolate chips (12 ounces) over low-medium heat until completely melted, creamy and smooth.
- Spread chocolate layer into a prepared pan, cover with foil and cool in the fridge while you prepare the dulce de leche layer.
- In another sauce pan, heat the rest of the dulce de leche, sweetened condensed milk, heavy whipping cream and all of the white chocolate chips (12 ounces) over low-medium heat until completely melted, creamy and smooth.
- Spread into prepared pan on top of the chocolate layer, cover with foil and cool in the fridge for at least 2-4 hours.
- Once set, remove from pan by lifting the parchment paper and cut into 16-20 squares and serve!
Did you make this recipe? Let me know!