Dulce de Leche Fudge

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Chocolate and caramel is one of the best (and tastiest) combinations! This 2-toned Dulce de Leche Fudge is delicious and indulgent.

Two toned dulce de leche fudge stacked on top of each other on a metal baking tin with some white parchment paper.

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.

2-toned dulce de leche fudge on an antique starburst baking sheet lined with parchment paper. The fudge is at different angles and some stacked on top of each other.

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 Fudge ingredients on a stone background. Each ingredient is labeled with a white rectangle with black text in all capitalization.

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

A sauce pan with chocolate fudge mixtures on the stove top. In the upper left corner is a dark red square with a white '1' in the center.

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.

Chocolate fudge in a square metal pan lined with white parchment paper. on a stone background. In the upper left corner is a dark red square with a white '2' in the center.

Spread chocolate layer into a prepared pan, cover with foil and cool in the fridge while you prepare the dulce de leche layer.

A sauce pan with white chocolate dulce de leche fudge mixtures on the stove top. In the upper left corner is a dark red square with a white '3' in the center.

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.

White chocolate fudge in a square metal pan lined with white parchment paper. on a stone background. In the upper left corner is a dark red square with a white '4' in the center.

Spread into prepared pan on top of the chocolate layer, cover with foil and cool in the fridge for at least 2-4 hours.

Sliced and stacked dulce de leche fudge on a white plate on a white background. In the upper left corner is a dark red square with a white '5' in the center.

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.

Sliced and stacked dulce de leche fudge on a white plate on a white background.

Recipe FAQ

What is dulce de leche?

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".

Can this recipe be doubled?

Yes, it can. Just use a 9x13 pan instead.

Can this fudge be frozen?

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.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinteres t, Facebook or Instagram.

Mara

With pretty layers of dulce de leche and chocolate, this creamy Dulce de Leche Fudge looks fancy and makes a perfect gift!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Resting Time 3

Total Time 3 30

Course Dessert

Cuisine American

Servings 20 pieces

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!

Notes