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.
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.
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.
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
Recipe
Dulce de Leche Fudge
Creamy and with a little bit of a crunch from the brown sugar. This fudge is a crowd-pleaser.
Servings: 24
Calories: 154kcal
Ingredients
- ½ cup butter (113.4 g)
- 2 cups brown sugar (400 g)
- ½ cup cream (118.29 g)
- Pinch of salt
- ½ cup dulce de leche (152 g)
- 2 teaspoons vanilla
- ½ cup chocolate chips or chocolate chunks (90 g)
Instructions
- Line an 8x8 pan with foil, and butter foil generously.
- Melt the butter in a big saucepan. Stir in the brown sugar, cream, and a pinch of salt.
- 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.
- Pour fudge mixture into prepared pan.
- Let it cool in the refrigerator for about 4 hours or overnight. Cut into squares.
Notes
Keeps up to a week in the refrigerator.
Freeze for up to 3 months in an airtight container.
Nutrition
Calories: 154kcal
Eco
Made this yesterday around 3 it is now next morning and it’s not set fully. Its like it’s set but it’s not. It’s hard to explain also now it has a grainy texture which it did not have prior of it going into the fridge. Any idea what happened?
Lizet
Did you use cream or milk? maybe it wasn't cooked enough and that's why is not setting.
It should have a grainy texture. Because 3 minutes is not enough time to dissolve brown sugar. At least the brown sugar I use.
Anonymous
I used cream like the recipe said and brought it to a boil then I cooked it for 3 minutes. It wasn’t grainy until it set in the fridge when I was cooking it, it wasn’t grainy.
Lizet
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
I found this on Google 🙈 Because I don't know why it came out grainy.
I hope it helps.
rika
My family is a big fan of fudge! I am going to make a big batch of this recipe so I can give the fudge to my friends!
Michelle
What?! I love dulce de Leche. I bet I could eat a whole batch by myself 🤦♀️ Definitely going on my Christmas baking list.
Dannii
We always make homemade fudge at Christmas, and this is definitely going to be the first one we make.
Carrie Robinson
Ohhhhh.. what a great idea for a fudge flavor! Sounds decadent. 🙂
Kelli
I've never been able to successfully make fudge, but I've always used white sugar. So excited to try this recipe!
Tracy
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?
Lizet Flores de Bowen
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!
frugal hausfrau
You had me at Dulce de Leche!! Thanks for bringing this by Fiesta Friday!
Mollie
Lizet Flores de Bowen
Thanks for stopping by!
Judith Graber
I only make fudge around the Christmas holiday but I might have to make your version sooner 🙂
Lizet Flores de Bowen
Hi Judith. Yes please, try this recipe soon just to make sure it can be added to the Christmas fudge list 😉
Kat @ Kat's 9 Lives
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!
Lizet Flores de Bowen
I hope you try them! I would love that freezer fudge recipe too ☺
Jhuls | The Not So Creative Cook
I love fudge, but I have never tried making one. But looking at your photos and knowing that there’s dulce de leche in these creamy treats, I think I need to try making my own. Thanks for sharing at Fiesta Friday party! Have fun!😉
Lizet Flores de Bowen
Thanks Jhuls for stopping by. These are too easy to make. After the first batch, there is no going back 🙂