Creamy chocolate caramel fudge

Creamy chocolate caramel fudge

Creamy chocolate caramel fudge

One of my favorite candy is Creamy chocolate caramel fudge! The American way is with condensed milk. I prever the English way with Clotted cream. Fudge made of clotted cream is way softer and this product is great to work with. It is natural and very creamy! Unfortunately, clotted cream isn´t available in all grocery stores. The store in my neighborhood has this dairy product and the wholesaler.

My Creamy chocolate caramel fudge is with Golden syrup. and this syrup has delicious caramel flavor. Also I am using butter vanilla extract for this recipe.


Baking tin with parchment paper filled with chocolate caramel fudge

Baking tin with creamy chocolate caramel fudge

Cooking fudge

For Creamy chocolate caramel fudge I am using a stainless steel pot with a thick bottom. This is to prevent from burning. Also I am using a statula to keep stirring the liquid fudge on medium/low fire. It is important to use a thermometer during the cooking process! When I keep stirring for about 7 to 10 minutes, then I am reaching soft sugar boiling point of 116C/240F. Then I am taking this off the stove and let it rest for about 5 minutes!

Melting chocolate (Au bain marie)

In the meantime I am going to melt milk chocolate. For this you can use a chocolate bar (150 grams). When I am working with chocolate, I am using the best brand of chocolate which is Barry Callebaut. This brand makes the best of chocolate chips for cookies and bon bons. A real bon bons shop makes handmade bon bons with Barry Callebaut chocolates. You cannot compare this brand with any other chocolate brands. They are the king of chocolates!

To make a quick melting process withing 5 minutes, I am using my microwave. I am using a medium size plastic bowl and a spatula for this. I set the timer for 1 minute first. After 1 minute I stirring well and you will see it becomes more liquid! When you stir, the temparture will make the other chocolate chips more soft and liquid. For more instructions about this method, please click this video below.

Stir fudge without heat

When my chocolates are liquid, I will combine this with my fudge. I am doing this on the countertop. there is no more stove needed for this recipe! Creamy chocolate caramel fudge needs a good stir with a spatula until it thickens. the temperature will go down as well. After 7 tot 10 minutes the fudge is ready for a baking tin with parchment paper. Use a 8×8 inch or 20cm x 20 cm tin for this recipe.  to spread this fudge in a tin, I am using again my spatula and press the fudge all over the bottom of the tin. Leave this for about 5 minutes and fold one side on top on the other side.


Pieces of creamy chocolate caramel fudge

Pieces of Chocolate caramel fudge


To complete this recipe, please see my recipe below. If you have any questions about this recipe or ingredients, please leave a comment below.  It would be nice to follow our team on social media. You can find my recipes on Pinterest and Google plus accounts. Our fudge board and candy boards have more images. Question which are not related to this recipe will not be approved. Enjoy preparing Creamy chocolate caramel fudge.

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  • When you put the chocolate caramel fudge in a baking tin, you see on top there is excessive fat. This comes from the melted chocolate. Use kitchen towel to remove the fat from the the fudge.


Serves 5

Creamy chocolate caramel fudge

5 minPrep Time

20 minCook Time

25 minTotal Time

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  • 170 grams clotted cream
  • 215 grams white caster sugar
  • 80 grams golden syup
  • 150 grams milk chocolate chips
  • 1 tbsp butter
  • 1 tsp vanilla extract


  1. Use a stainless steel pot/pan with thick bottom, spatula and use a digital thermometer. Set your thermometer on 116 celsius or 240 Fahrenheit.
  2. Use all ingredients except chocolate chips. Put these ingredients on medium fire and set your timer on 7 minutes.
  3. Keep on stirring with a spatula until your thermometer reaches 116 celsius or 240 fahrenheit. (this can be a little bitte longer than 7 minutes. It is between 7 and 10 minutes.
  4. Put your pan off the stove land let it cool down for about 5 minutes!
  5. Use a medium size plastic bowl and melt in the microwave 150 grams of milk chocolate for 1 minute first. After 1 minute, still well until you see the hard parts starts to melt. Put it back in the microware for another 20 seconds and you see it becomes more liquid. Still well with a spatula. When it is fully liquid then it is ready! When not, put it back in the microwave for another 20 seconds and stir well!
  6. Mix liquid chocolate with fudge and keep on stirring until it thickens. this is for another 7 minutes!
  7. Use 20 x 20 inch or 8 x 8 baking tin and cover the bottom with parchment paper. Push the thick fudge with a spatula in the baking tin. Leave the tin for about 5 minutes and fold the 1/2 of the fudge with parchment paper on top op the other part of fudge. then you gave a bigger block of fudge and is easy to cut in pieces.
  8. Put this baking tin with folded fudge in the refrigerator for about 1 hour and your Fudge is ready! Cut this block in squares like bars.


*Use for this recipe a digital thermometer, spatula, baking tin 20 x 20 cm or 8 x 8 inch and parchment paper. ** Clotted cream is an English dairy product. There are recipes only how to make this your own. Some grocery stores sell this product ***Keep the fudge bars in a container. ****IMPORTANT**** Use parchment paper horizontally and use extra for both sides. With this you can fold your fudge easy to the other side of the baking tin. Remove excessive fat on top of the fudge in the baking tin with kitchen towel.
Creamy chocolate caramel fudge recipe





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