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Caramel Toffee Fudge is a quick and easy candy that’s as delicious and impressive as it is simple to make. With layers of white and dark chocolate, gooey caramel, and crunchy toffee bits, this irresistible microwave fudge is perfect for the holidays or whenever you’re craving a sweet, gluten-free treat!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Microwave
- Dietary Info: Gluten-free option, Dairy-free
- Skill Level: Easy
Why You’ll Love This Toffee Fudge
Like many people, I often focus on making Christmas cookies for the holidays, but Christmas candy is just as fun and yummy to make. And, like my Cranberry Bliss White Chocolate Bark, it may be even easier. There’s nothing wrong with basic chocolate or peanut butter fudge; however, during the holiday season, it’s nice to make our goodies a little extra special. Like this Toffee Caramel Fudge!
The lovely layers and rich, creamy texture look and taste totally gourmet. So nobody will believe that it literally took you minutes to make, and you don’t need any special equipment like double boilers or candy thermometers. Here’s why you’ll love it…
- Perfectly no-bake. No softening butter, no breaking out the mixer, no heating the oven, and yet you still get a sweet treat that you can pack as gifts or leave for Santa. This can save you time, or allow you to make an even bigger spread for your Christmas dessert charcuterie board even while your oven is still full of cookies.
- So simple to make. There are only 6 ingredients, it’s ready in minutes, and you melt the ingredients together right in the microwave. As an added bonus, you can easily find gluten free options for all of the ingredients!
- Timeless flavors. While December might be the busiest candy-making time of the year, the pairing of chocolate, salty-sweet caramel, and buttery toffee are crave-worthy any time of the year!
Recipe Ingredients
Here’s a rundown of what you need to make this toffee fudge. Scroll down to the recipe card to get the full amounts and the step-by-step instructions.
- Sweetened condensed milk. You’ll use one can, divided.
- White chocolate chips. If you are gluten free, be sure to use a brand of chips that are gluten free, such as Nestle. Ghirardelli is not gluten free.
- Semi-sweet chocolate chips. Again, I recommend Nestle.
- Vanilla extract.
- Caramel sauce. You can buy a jar or make a batch of my homemade caramel sauce.
- Toffee bits. I like to use Heath Bits O’Brickle versus chopping up toffee or Heath bars because these bits are not covered in chocolate, it’s just the toffee.
Tips for Success
- Prepare the pan: Use wax paper to line your pan, making it easy to lift the fudge out once it’s set.
- Eyeball the milk: Divide the sweetened condensed milk as evenly as possible, with a slight preference for adding extra to the dark chocolate layer rather than the white chocolate layer.
- Refrigerate later: Allow the white chocolate layer to firm up at room temperature while preparing the top layer. Avoid refrigerating too soon, as a cold bottom layer can cause the top layer to set too quickly when poured. Refrigerate only if needed to speed up the process.
- Store properly: Store the fudge in an airtight container in the fridge for up to two weeks. While it can stay at room temperature, some caramel may ooze out over time.
More Fudge Recipes
Caramel Toffee Fudge
Ingredients
- 14 oz sweetened condensed milk, divided
- 1 1/2 cups white chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract, divided
- 1/2 cup caramel sauce, divided
- 1/2 cup toffee bits like Heath Bits O’Brickle, divided
Instructions
- Line a square pan with wax or parchment paper.
- In a microwave safe bowl, heat white chocolate chips and half of the sweetened condensed milk (just under ⅔ cup), on high for 30 seconds to 1 minute, stirring every 15-20 seconds until chocolate is nearly completely melted. Stir until chips are completely melted and chocolate is smooth, then stir in ½ teaspoon vanilla extract.
- Pour fudge into prepared pan and spread to the edges. Drizzle with about 1/4 cup of the caramel over the white chocolate layer, then sprinkle 1/4 cup of the toffee bits on top and press down slightly. Allow fudge to firm up sightly while preparing the next layer.
- In a microwave safe bowl, heat semi-sweet chocolate chips and the remaining half of the sweetened condensed milk (just under ⅔ cup), on high for 30 seconds to 1 minute, stirring every 15-20 seconds until chocolate is nearly completely melted. Stir until chips are completely melted and chocolate is smooth, then stir in ½ teaspoon vanilla extract.
- Carefully pour fudge over the white chocolate layer and, working quickly but carefully, spread to the edges. Drizzle the remaining caramel on top, then sprinkle the remaining 1/4 cup toffee bits on top and press down slightly.
- Place the fudge in the refrigerator for several hours to firm up, then cut into squares.
- Store in an airtight container, preferably in the refrigerator. It can be kept at room temperature, but some of the caramel will ooze out a but.
Did you make this?
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I adore toffee…and chocolate….and caramel. So yeah, YUM.
and ahhh oh no your poor hand!!! The sacrifices momma’s make! 🙁
Fudge is such a fun desert to make during the holidays! I love anything with caramel so I know these will totally hit the spot.