Two-Ingredient Dulce de Leche Fudge Two-Ingredient Dulce de Leche Fudge

Two-Ingredient Dulce de Leche Fudge | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Yvonne Duivenvoorden

You don't need a candy thermometer to make this decadent two-ingredient "cheater" fudge. For best results, use a thicker, more spread-like dulce de leche rather than the runnier sauce-like variety.

  • Prep time 10 minutes
  • Total time 3 hours & 15 minutes

Ingredients

  • 450 g white chocolate (about 1 lb) chopped
  • 1 cup dulce de leche (such as Bonne Maman)

Method

In heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate with dulce de leche, stirring often, until smooth, about 5 minutes.

Scrape into parchment paper–lined 8-inch (2 L) square cake pan, smoothing top. Refrigerate until firm, about 3 hours.

Lift out onto cutting board; remove paper. (Make-ahead: Wrap in plastic wrap; overwrap in resealable freezer bag. Freeze for up to 2 weeks. Thaw in refrigerator before continuing.) Using hot knife, cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 weeks.)

Tip from The Test Kitchen: White chocolate fudge is softer than regular fudge, so make sure it's well chilled before cutting it into squares.

Makes about 36 squares.

Nutritional facts Per square: about

  • Fibre 0 g
  • Sodium 22 mg
  • Sugars 12 g
  • Protein 1 g
  • Calories 95.0
  • Total fat 5 g
  • Potassium 66 mg
  • Cholesterol 3 mg
  • Saturated fat 3 g
  • Total carbohydrate 12 g

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Two-Ingredient Dulce de Leche Fudge

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