Dark chocolate and caramel fudge


So I recently went to Tasmania and sampled a lot of fudge, and I just couldn’t shake the craving for some more when I finally got home. So I’ve decided to make some fudge, but as per usual I couldn’t just settle for one single flavour fudge so I made two flavours, and I also added some salted peanut butter chocolate covered pretzels in as well. I did make everything from scratch for this recipe so it did take a bit longer then the times below, so if you do make the caramel sauce and pretzels from scratch add an extra 45 minutes in.

Prep time: 20 minutes

Cooking time: 10 minutes


for the dark chocolate fudge

  • 400g dark chocolate
  • 395g condensed milk
  • 25g butter
  • 75g icing sugar

for the caramel fudge

  • 400g white chocolate
  • 395g condensed milk
  • 1/3 cup caramel sauce

to make the caramel sauce

  • 1 cup caster sugar
  • 6 tablespoons water
  • 4 tablespons butter
  • 1/4 cup thickened cream

for the pretzels 

  • 1 bag of pretzels
  • salt to sprinkle on top
  • 1 cup peanut butter
  • 2 tablespoons softened butter
  • 1/2 cup icing sugar
  • 3/4 cup brown sugar
  • 200g dark chocolate


to make the dark chocolate fudge

  1. place all the ingredients in a pot and heat over medium low heat until everything is combined
  2. pour into a tin lined with alfoil, and spread with a spatula so there is an even layer

to make the caramel fudge

  1. place all the ingredients in a pot and heat over medium low heat until everything is combined
  2. pour over the chocolate fudge layer
  3. then press the pretzels into the fudge and then leave in the fridge for a couple of hours. Then remove and serve

to make the caramel sauce

  1. Place the sugar and water into a saucepan over medium low heat, stir with a spatula until dissolved, and dissolve any crystals of sugar that have formed at the side of the pan with a wet pastry brush.
  2. Now turn the heat to high and watch it bubble! Do not stir the mixture anymore, just occasionally swirl the pan so the mixture doesn’t stay stationary.
  3. Watch the liquid change colour from a  light amber to a medium amber and then a reddish brown colour  (this should take around 3-4 minutes). When the mixture starts giving off smoke add the butter and cream, the mixture will bubble extensively now, and stir to combine everything. Once combined turn off the heat and let it cool.
  4. Note that the longer you let the caramel cook the harder it will be once cool, and for a more caramel flavour let the mixture smoke for longer before adding the butter and cream.

to make the pretzels

  • beat the peanut butter and butter, then add the sugars and beat until combined. If the mixture is too sticky and won’t come away from the side of the bowl add more icing sugar
  • roll the mixture into balls and sandwich between two pretzels, and place on a tray lined with baking paper. Repeat until all the mixture is used.
  • sprinkle a little salt on each pretzel then place in the freezer for 30 minutes
  • melt the chocolate over a double broiler, and remove the pretzels from the freezer. Dip half of the pretzel in the chocolate and place back on the tray
  • Refrigerate until chocolate is solid and mmmenjoy!



One thought on “Dark chocolate and caramel fudge

  1. I love your blog, your posts are amazing! I just followed you, it would be great if we can support each other 🙂 I am so glad I got to discover you ❤

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