Caramel Fudge

Hello friends! Today I want to show you a super easy 3 ingredient recipe for Caramel Fudge. These are best known as Brigadeiros in Brazil, they are condensed milk fudge.

caramel fudge ball with a bite taken off

Just check out that texture! These treats are unbelievably delicious! And even more unbelievably easy to make!

All you need is three ingredients! And just a few minutes.

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About 10 minutes to cook, cooling time, and then about 15 minutes to roll into balls.

Caramel Fudge brigadeiros with caramel and chocolate sprinkles in a box

By all means, you don’t have to roll the fudge into balls. You can always just eat it with a spoon right out of the pan!

That’s the Brazilian Friday movie night style. My sister and I used to make condensed milk fudge (usually Coconut, or Chocolate, the traditional), and eat with a spoon right out of the pan with a spoon.

To make the fudge, place the three ingredients: condensed milk, butter, and unwrapped soft caramel candies in a pot.

pan with condensed milk, soft caramel candies and butter

Bring the ingredients to a boil, while stirring non-stop. Don’t ever stop stirring, or the fudge will stick to the bottom of the pan in a matter of seconds.

Boiling time for the fudge will depend on the heat you are using (medium, medium-low, medium-high), on the brand of condensed milk, and the brand of caramels too. With the Caramel Fudge it took me about 10 minutes to get a thick consistency. When I make brigadeiros with chocolate in them, or powders, I find that it takes a bit less to form the thick consistency.

condensed milk fudge in a bowl

The consistency needs to be very thick, in order to be able to roll it into fudge balls.

Also, make sure to let the fudge cool completely before rolling.

scooping caramel fudge with a spoon

Scoop the fudge with a spoon and roll it between buttered hands.

And then dredge the fudge balls in sprinkles, or crystal sugar, chopped nuts, shredded coconut. The options are endless.

dredging fudge balls in sprinkles

I used golden and chocolate flakes to coat the Caramel Fudge.

These are the chocolate and golden I used. Click on the following images to be directed to the products on Amazon.

caramel fudge balls on top of a cake stand coated in golden and chocolate flakes

These are super fancy! I used them to top a cake, which I will show you tomorrow. So stay tuned!

Caramel Fudge balls coated in golden flakes and chocolate flakes on top of a wooden board

Brigadeiros are mandatory in birthday parties and special celebrations in Brazil. They are some of my very favorite treats, which is why I have so many brigadeiros recipes and brigadeiro flavors here on my blog.

Click on the names below to be directed to the blog posts containing the recipes:

Caramel Fudge balls coated in golden flakes and chocolate flakes on top of a wooden board

Thank you for reading my blog. If you make this recipe please tag me on instagram @piesandtacos! I really love seeing your creations!

caramel fudge ball with a bite taken off

Caramel Fudge

Camila Hurst
These Caramel are known as Caramel Brigadeiros also, a delicious fudge made of condensed milk, only 3 ingredients, and super easy to make!
3 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
0 minutes
Course Dessert
Cuisine brazilian
Servings 20 fudge balls
Calories 80 kcal


  • Small pan
  • Spatula
  • Bowl


Caramel Fudge
  • 1-14 oz. can condensed milk 396 grams
  • 1/2 cup unwrapped soft caramel candies 3.53 oz, 100 grams (10 to 12 caramels)
  • 1 tbsp butter
  • To roll
  • Sprinkles I used gold and chocolate flakes


Caramel Fudge
  • Mix the condensed milk, 1/2 cup unwrapped soft caramel candies, and butter in a small saucepan.
  • Over medium heat, stir mixture without stopping, while you bring it to a boil.
  • Once mixture comes to a boil, reduce heat to medium low.
  • Keep stirring non stop while it cooks.
  • Don’t stop stirring the mixture, or the fudge will stick to the bottom of the pan.
  • You should cook it for 5 to 10 minutes. If the mixture starts to stick to the bottom, lower the heat.
  • To test if the fudge is ready, simply tilt the pan and if the mixture comes off from the bottom of the pan, you’re good to go. Mixture will look shiny and firm. If you run a spatula on the bottom of the pan, fudge will take a few seconds to come together again. You are looking for a very thick stage.
  • Remove fudge to a buttered plate. Let it cool down until it gets to room temperature and then stick it in the fridge.
  • Let it sit in the fridge for an hour or so until it’s cool.
  • With buttered hands, scoop a small amount of fudge and roll between your palms to form a smooth ball. Coat the ball in shredded coconut, granulated sugar, or sprinkles. Put in small baking cups (I used 1 inch ones)
  • Do this until you’re done with all the fudge. You’ll obtain around 20 balls depending on how big you make them.
  • Store the Caramel Fudge in the fridge for up to 15 days.
  • You can also store it in the freezer for up to 2 months, make sure it’s well packaged. To thaw it, simply place it in the fridge a couple hours before serving.


Cooking time: cooking time will vary a lot depending on the brands of condensed milk and caramel candy you use. Please read the recipe above to see what you are looking for in the consistency.
To roll: You can roll the fudge in anything that comes to mind, sprinkles, sugar, shredded coconut, finely chopped nuts.
Keyword brigadeiro, caramel, fudge

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  1. hello.
    i made my own caramel, 100gr of caramel.
    i have tried this recipe, and after 10 minutes of cooking it came out super hard…non usable..
    is it possible making this recipe with home made caramel?

  2. 3 stars
    I made this and it turned out like toffee – it was too hard to roll. Tasted nice but not what I wanted to make as it was supposed to decorate a cake.

  3. I followed the recipe exactly. Especially Step 7, so maybe I should have stopped cooking it sooner than step 7 indicates?

    1. yes Emma! I am sorry about that, I’ve changed the recipe to say to cook from 5 to 10 minutes, depending on the brand of caramel or condensed milk it might take more or less. Also make sure you’re using soft caramels and not hard caramels.

  4. I made this recipe today so I can replicate your Salted Caramel Chocolate Cake for my mother’s birthday. I stirred it constantly and made several adjustments to the heat while cooking it (as you suggested) and it came out PERFECTLY! I’m at the cooling stage and have to mention that the consistency is exactly as you described AND it is a beautiful shiny caramel color. Cant’t wait till it cools so I can roll it!

  5. Is this salted or unsalted butter please? Also hard butter or the spreadable variety please? Thank you. Amanda.

    1. I’ve used all sorts of butter before, even margarine and it all works well, salted, unsalted, spreadable or hard butter. I’ve been making this for years. I prefer the hard unsalted butter, but it wont make a very noticeable difference.

  6. Would it be possible to ship these? Im making a Christmas goodie box for grandchildren and worry about them melting.

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