✅ Ingredients
Like a tiny treasure chest of sweetness:
1 can (390–400 g) dulce de leche
(or sweetened condensed milk boiled into caramel)
250 g white chocolate, chopped
3 tbsp butter
A pinch of salt
1 tsp vanilla extract (optional)
🍲 Directions
Your journey into caramel bliss begins:
- Prepare the Stage Line a small square baking tin (about 20×20 cm) with parchment paper.
This will help you lift out the caramel like a hero hoisting treasure. - Melt the Marvels In a saucepan over low heat, add:
Dulce de leche
Butter
Stir gently until smooth and steamy.
- White Chocolate Magic Remove from heat and stir in the white chocolate. Keep stirring like you’re casting a creamy spell until everything is silky.
- Optional Elegance Add the pinch of salt and vanilla for depth and sophistication.
- Pour & Smooth Pour the mixture into the lined pan and smooth the top. (It will look like caramel velvet at this point.)
- Chill Time Refrigerate for 3 to 4 hours
or until completely set and ready to be cubed into golden perfection. - Cut & Enjoy Remove from the pan and cut into small bite-size squares.
Try one immediately (for science).
🍬 Tips & Variations
Because greatness invites experimentation:
Sprinkle sea salt on top before chilling for salted dulce de leche fudge
Mix in toasted pecans or hazelnuts for crunch
Dip half of each cube in dark chocolate for caramel tuxedos
Store in an airtight container in the fridge for up to 1 week