Dulce de leche fudge

Dulce de Leche Fudge

April 19, 2018

Creamy dulce de leche fudge with a little bit of a crunch from brown sugar. This fudge is a crowd-pleaser.

Two of my favorite desserts, fudge and dulce de leche. What is fudge? It’s a candy. It so creamy, it melts in your mouth, but firm at the same time. There are several ways of making fudge. One way is cooking some sugar, cream, cocoa powder or chopped chocolate until it reaches a certain temperature. Another one is melting chocolate with condensed milk. Today’s fudge is a mixture of these two techniques. You´re going to love it!

What is dulce de leche? Dulce de leche is obtained by cooking milk with sugar and a touch of vanilla. It has a creamy consistency and apart from being used in many desserts, it is used as a spread for toast.

Now let’s talk about how to make this licking finger fudge.

ingredients for fudge, brown sugar, butter, dulce de leche, cream and chocolate chips

I´ve been making this fudge for more than 5 years and ruined many batches. So I hope you learn from my mistakes.

1. Use brown sugar, not regular sugar. 2. Use cream, not milk. It can be heavy cream, tin or box cream. 3. Use butter, not margarine. 4. If you want to double the recipe, take the time to do one at a time.

black pot with fudge mixture and a wooden spoon

Before you start cooking, make sure you have a timer nearby. You just need to boil the mixture for 3 minutes.

Now, the most difficult part of this dessert is waiting for it to cool completely before cutting and tasting. The more you make them, the easier it gets.

pieces of dulce de leche fudge, a jar with dulce de leche, a bottle of milk, a little glass container with chocolate chips

If you can´t get dulce de leche at your store, try this homemade dulce de leche.

If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen

Dulce de Leche Fudge
Prep Time
5 mins
Cook Time
3 mins
Total Time
8 mins

Creamy and with a little bit of a crunch from the brown sugar. This fudge is a crowd-pleaser.

Course: Dessert
Cuisine: South America
Servings: 24
Calories: 154 kcal
Author: Lizet Bowen
  • 1/2 cup butter (113.4 g)
  • 2 cups brown sugar (400 g)
  • 1/2 cup cream (118.29 g)
  • Pinch of salt
  • 1/2 cup dulce de leche (152 g)
  • 2 teaspoons vanilla
  • 1/2 cup chocolate chips or chocolate chunks (90 g)
  1. Line an 8x8 pan with foil, and butter foil generously.
  2. Melt the butter in a big saucepan. Stir in the brown sugar, cream, and a pinch of salt.
  3. Bring mixture to a boil, and boil for 3 minutes. Remove from heat and stir in the dulce de leche, vanilla and chocolate until well mixed.
  4. Pour fudge mixture into prepared pan.
  5. Let it cool in the refrigerator for about 4 hours or overnight. Cut into squares.
Recipe Notes

Keeps up to a week in the refrigerator.

Freeze for up to 3 months in an airtight container.

I’m sharing this recipe at Fiesta Friday hosted by Angy and her cohosts this week are Mollie @ The Frugal Hausfrau and Jhuls @ The Not So Creative Cook

Dulce de leche fudge
Dulce de leche fudge

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  1. Hello, I’m so excited to try this recipe! I have a question.. for the dulce de leche, I have a 13.5 oz tin (380g). Your recipe calls for 1/2 cup.. which when I weigh it is about 155 grams, about 1/2 the tin. However, you listed the weight in grams to be 304g, which is almost the whole tin. Which measurement is correct for the recipe? 1/2 cup or 304 grams?

    1. Hi Tracy. Thanks for catching my mistake. I fixed the recipe and it is 152 grams. I use the site, Traditional Oven to make the conversion for my recipes.
      Thanks again. I hope you like the recipe!

    1. Hi Judith. Yes please, try this recipe soon just to make sure it can be added to the Christmas fudge list 😉

  2. Holy smokes! I love dulce de leche, and that fudge looks incredible! I have never made real fudge; I always make a simple freezer version. Thanks for sharing your mistakes so that (maybe) we will learn from them!

    1. Thanks Jhuls for stopping by. These are too easy to make. After the first batch, there is no going back 🙂

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