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Chocolate Caramel Fudge

This simple Microwave Fudge is made entirely in the microwave (no oven or stovetop required!) with only five ingredients. And I have variation ideas -- flavor your Microwave Fudge exactly how you'd like it!
Course Dessert
Cuisine American
Keyword Chocolate Caramel Fudge, microwave fudge
Prep Time 15 minutes
Chill Time 8 hours
Total Time 8 hours 15 minutes
Servings 36 pieces
Calories 40kcal
Author Chelsea
Cost $6.29


  • 8x8 inch pan
  • Parchment paper or foil
  • Nonstick cooking spray


  • 4 tablespoons (56.5g) unsalted butter
  • 3 cups (500g) milk chocolate chips highest quality possible (See Note 1)
  • 1 can (14 oz.; 396g)) sweetened condensed milk (full-fat, NOT evaporated milk)
  • 2 teaspoons pure vanilla extract optional
  • 1/4 teaspoon fine sea salt optional (balances sweetness nicely)
  • 25 Werther's soft caramels unwrapped (161g; 5.7 oz.)
  • 1 tablespoon heavy cream
  • Optional: Maldon sea salt flakes, for topping


  • PREP: Line an 8x8-inch pan with parchment paper (or foil). Do not skip this or you probably won't be able to get your fudge out looking very nice. Cut the butter into 1-tablespoon-sized pieces.
  • MICROWAVE: Place the butter, chocolate chips, and sweetened condensed milk in a large, sturdy, microwave-safe bowl, Microwave for 20 seconds, then stir for 20 seconds. Continue microwaving in bursts of 15 seconds/ stirring for 30 seconds in between, until completely melted and smooth. Be patient and stir often to avoid burning/scorching the chocolate. Add in the vanilla extract and salt and stir until smooth.
  • SPREAD IN PAN: Pour fudge into the prepared pan. Spray a spatula with nonstick cooking spray and use it to smooth the fudge into one even layer that is touching all sides of the pan and has a smooth top. Place in the fridge.
  • CARAMELS: In a separate bowl, combine the unwrapped caramels and 1 tablespoon heavy cream in the bowl. Microwave for 10 seconds, then stir for 20 seconds. Return the mixture to the microwave and microwave in bursts of 10 seconds stirring for 20 seconds until completely melted. If needed, add an additional tablespoon of heavy cream (with harder/older caramels you will likely need an additional tablespoon of cream, but with softer (newer) caramels you'll only need 1 tablespoon). Melt the caramel very slowly, stirring often. Rushing the process can cause the fudge to burn and get hard/become brittle very quickly in the microwave.
  • SPREAD CARAMEL OVER: Pour the caramel over the chocolate evenly. Spray the back of a large spoon with nonstick cooking spray and gently coax and smooth the caramel over the chocolate.
  • OPTIONAL SALT TOPPING: If desired, top the fudge pieces with sea salt.
  • CHILL: Cover tightly and refrigerate to harden/set up overnight, or at least 8 hours.
  • SERVE: Cut the fudge with a hot and very sharp knife (run it under hot water, dry, and then make quick cuts). I recommend cutting the fudge into small pieces -- it's rich!
  • STORAGE: Because the caramel on top of this fudge is so soft and gooey, this fudge is best stored in the fridge and enjoyed cold. Left out of the fridge for long, the caramel will begin to seep over the fudge. (If it weren't so gooey and soft, the fudge would be hard to bite into!) Leftover fudge will stay good 1-2 weeks in an airtight container in the fridge, but we like it best within 2-3 days.



Note 1: Milk chocolate is our favorite for microwave fudge, but makes for a very rich fudge. Use semi-sweet or dark chocolate for a more bitter (less sweet) tasting fudge. My favorite chips to use are Ghirardelli® and Guittard®. The higher the quality of chocolate, the tastier your fudge will be! 


Serving: 1serving | Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 34mg | Potassium: 15mg | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg