Description
Indulge in this luscious White Chocolate Caramel recipe that combines creamy white baking chips with rich caramel and a hint of heavy cream for a smooth, decadent treat. This homemade confection is perfect for candy lovers seeking a sweet, buttery dessert with a luxurious texture.
Ingredients
White Chocolate Layer
- 24 ounces white baking chips (Toll House Premier White Chips, 680 grams)
- 2½ tablespoons heavy cream
- 14 ounces sweetened condensed milk (396 grams)
Creamy Caramel Layer
- 25 individually wrapped caramels, unwrapped
- 1½ tablespoons heavy cream
Instructions
- Prepare the White Chocolate Layer: In a medium saucepan, combine the white baking chips, sweetened condensed milk, and 2½ tablespoons of heavy cream. Heat gently over low heat, stirring constantly until the mixture is fully melted and smooth without any lumps. Remove from heat once fully combined.
- Make the Caramel Layer: In a separate small saucepan, melt the unwrapped caramels with 1½ tablespoons of heavy cream over low heat. Stir continuously to ensure the caramels melt evenly and the mixture becomes smooth and glossy.
- Assemble the Fudge: Pour the white chocolate mixture into a prepared pan lined with parchment paper. Allow it to set slightly, then carefully pour the melted caramel layer over the top.
- Chill: Refrigerate the assembled fudge for at least 2 hours or until fully set and firm enough to cut.
- Serve: Once set, remove from the pan, cut into squares, and serve chilled for the best texture and flavor experience.
Notes
- Use high-quality white baking chips for the best flavor and smooth texture.
- Be sure to melt ingredients on low heat to prevent scorching or separation.
- Line your pan with parchment paper for easy removal and clean cutting.
- Store the fudge in an airtight container in the refrigerator for up to one week.
- Allow fudge to come to room temperature briefly before serving for softer bites.
