Chocolate-coated caramel fudge recipe

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Skill: medium
Prep: 15 min
Cooking: 15 min
plus a few hours cooling time

Nutrition per portion

Calories 300 kCal 15%
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  • Delicious squares of caramel coated in dark plain Fairtrade chocolate. Naughty, very rich and tempting to eat and perfect as a gift for someone you love.

    Learn how to make our classic vanilla fudge with our simple recipe!


    • 90g (3oz) butter
    • 170g can evaporated milk
    • 500g (1lb) golden granulated sugar
    • 398g can caramel
    • 1 tsp vanilla extract
    • 600g (1¼lb) Fairtrade dark chocolate, broken into squares
    • 18cm (7in) square tin, lined with baking parchment
    • 2 x 12-hole, deep ice-cube tray


    • ut the butter, evaporated milk, sugar, caramel and vanilla extract into a pan. Heat gently until the sugar has dissolved.

    • Increase the heat and boil for 8 mins, stirring occasionally until the fudge thickens.

    • Plunge the base of the pan into a large bowl of cold water, to stop it cooking. Whisk fudge with a hand-held electric mixer for 5 mins (this gives it the characteristic crumbly texture). Pour into the prepared tin. Cool for at least 1 hour.

    • Cut the fudge into 24 rectangles. Put the chocolate into a heatproof bowl over a pan of simmering water and heat until the chocolate has melted.

    • Polish the inside of the ice-cube trays with kitchen paper, to ensure they are clean and dry. Pour in a layer of melted chocolate in each section of the tray. Top with a piece of fudge and pour on the rest of the chocolate. Chill in the fridge for a few hours.

    • To serve: Upturn the ice-cube trays and tap the fudge out on to parchment paper. Cut the cubes into slices, if you like.

    • To give: Wrap fudge in clear cellophane and tie with a pretty ribbon, then attach a label to each parcel with an eat-by date and a note to store fudge in fridge.

    Top tip for making Chocolate-coated caramel fudge

    Give this fudge, wrapped in cellophane, as a gift with a bowl or cup and saucer

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    (41 ratings)
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