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



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


  • Calcium 4.0
Share X
Baking & Desserts

Two-Ingredient Dulce de Leche Fudge