Hey everyone! Chelsea from chelseasmessyapron.com here with a holiday treat — salted caramel chocolate fudge. Fudge is an absolute holiday essential for my home! And we love to eat this caramel chocolate fudge all throughout the holiday season!
And the great news is this chocolate fudge does not have to be a huge time suck. In fact it’s so quick and easy to make. Just one bowl, 5-ingredients, and all in the microwave. BAM. You are welcome busy people trying to prepare for the holidays.
Because it’s in the microwave it’s super easy, but I have a few tips anyways! First: use high quality chocolate chips for best results. Second, be patient in melting the chocolate in the microwave. Remember that even when the chocolate is out of the microwave in between melting bursts, it’s still melting. And third: to smooth that chocolate and caramel use a spatula lightly sprayed with cooking spray.
I guess one more — if you are a fan of salted caramel add a nice sprinkling of coarse sea salt to the top! Enjoy 🙂
5-ingredient Microwave Caramel Chocolate Fudge
- 3 cups milk chocolate chips
- 1 can 14 ounces sweetened condensed milk, full-fat
- 2 teaspoons vanilla extract
- 25 caramels unwrapped
- 2 tablespoons heavy cream
- Sea salt optional
- Line an 8 x 8 pan with parchment paper - do not skip this or you likely won't be able to get your fudge out looking very nice.
- Combine the milk chocolate chips (or dark or semi-sweet) and the sweetened condensed milk in a microwave safe bowl. Stir together and microwave for 30 seconds then stir for 30 seconds. Microwave in bursts of 15 seconds stirring for 30 seconds in between until completely melted. Stir in the vanilla extract.
- Pour into the prepared pan. Spray a spatula with nonstick cooking spray and smooth the chocolate fudge.
- Quickly rinse out and dry the bowl. Combine the unwrapped caramels and heavy cream in the bowl. Microwave for 30 seconds then stir for 30 seconds. Return the mixture to the microwave and microwave in bursts of 15 seconds stirring for 30 seconds in between until completely melted.
- Pour the caramel over the chocolate evenly.
- **If you want a chocolate caramel swirl fudge, prepare the two layers at the same time (so they are both melted at the same time lay down the chocolate and then immediately (because it hardens quickly) pour the caramel over in vertical lines. Using a butter-knife swirl the layers together.**
- If desired top the fudge pieces with sea salt.
- Cover tightly and place in the fridge to harden/set up overnight.
- Cut the fudge with a hot wet knife.
- Store any leftover fudge in an airtight container in the fridge.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Never store Fudge in refrigerator – cover tightly and store at room temperature or wrap tightly and freeze
So easy and so yummy! I actually ended up using a whole bag of the Caramel bits with the 2T of heavy cream and it was just perfect – plus I didn’t have to unwrap a bunch of caramels! Definitely let it sit in the fridge overnight. Will be making this again! 🙂
This is a huge hit everywhere we go!
easy fudge receip
There is no mention of wrapped caramels in the ingredients. Amount would be a bonus too.
It does from the previous page ? and it also say 25. I know this is a couple years later but I hope you will get your answer.
How long does the fudge stay good for cause I made it as a present but person ended up in hospital, and does it have to be refrigerated
Yes, refrigerate it to make it last longer. Usually about 7-10 days. MMM! That is a great present! XOXO
The taste is pretty great! I think next time I make it I will use a 9X9 pan and make the fudge a little thinner. Not sure what to do about the caramel. I left it in the fridge overnight and it is still quite soft, to the point that when I cut a square the caramel starts to run down the sides of the fudge. Makes putting in a gift box a tad tricky (and sticky)!
Have you ever made it ahead of time and froze it?
I was wondering what kind/brand of caramels you used?
Those look sooo yummy! I might have to try making them for Christmas! What do you consider to be “high-end chocolate”?