I love creating unique desserts. In today post I share my fudge recipes including Salted Caramel Espresso, Matcha White Chocolate, Rose Raspberry, Lavender Honey Almond, Chili Chocolate Pistachio, Maple Bacon Pecan, Earl Grey Citrus and more.

I think each recipe brings a twist to classic fudge creations. Enjoy my flavor adventure.

The 19 Best fudge recipes

Salted Caramel Espresso Fudge

I whipped up Salted Caramel Espresso Fudge using granulated sugar, heavy cream and instant espresso powder, blended with caramel sauce and sea salt. Its a rich smooth fudgy treat that gets me excited daily.

Ingredients

• 1 cup granulated sugar
• 1/2 cup heavy cream
• 1/2 cup unsalted butter
• 1/2 cup sweetened condensed milk
• 1/2 cup caramel sauce
• 2 tablespoons instant espresso powder
• 1/2 teaspoon sea salt

Instructions

1. In a heavy saucepan over medium heat, combine the sugar, heavy cream, butter, and sweetened condensed milk. Stir continuously until the sugar is dissolved and the mixture starts to warm up.

2. Bring the mixture to a simmer, keep stirring and let it cook until it thickens up and reaches roughly the soft ball stage. This might take a few minutes so dont rush it.

3. Remove the pan from the heat then stir in the instant espresso powder, caramel sauce and sea salt until everything is well combined and smooth.

4. Pour the fudge into a lined pan and let it chill in the fridge for at least 2 hours, then cut into squares and enjoy.

Matcha White Chocolate Fudge

I discovered matcha white chocolate fudge that uses white chocolate chips, heavy cream, matcha powder, condensed milk and salt. The mix is smooth but can get a bit tricky sometimes when making it.

Ingredients

• 1 cup white chocolate chips
• 1/2 cup heavy cream
• 2 tablespoons matcha powder
• 1 can (14 oz) condensed milk
• 1/4 teaspoon salt

Instructions

1. In a small saucepan, heat the heavy cream until it just starts to bubble and then stir in the white chocolate chips and matcha powder until everything’s melted and mixed well.

2. Remove the pan from the heat and slowly stir in the condensed milk and salt, making sure you dont rush it so the mixture comes together smooth.

3. Pour the fudge into a lined pan and let it chill in the fridge for at least 2 hours until its firm enough to cut and enjoy.

Rose Raspberry Fudge

I make rose raspberry fudge with 400g sweetened condenced milk, 200g unsalted butter, 300g white chocolate chips, 2 tablespoons rose water, 1/2 cup raspberry puree and a pinch of salt. It comes out rich, aromatic.

Ingredients

• 400g sweetened condensed milk
• 200g unsalted butter
• 300g white chocolate chips
• 2 tablespoons rose water
• 1/2 cup fresh raspberry puree
• A pinch of salt

Instructions

1. In a heavy saucepan, melt the butter over medium heat and add the condensed milk, stirring constantly.

2. Once the mixture starts to thicken, stir in the rose water and raspberry puree then let it simmer for a few minutes.

3. Remove the pan from the heat and mix in the white chocolate chips and salt until the chocolate is all melted and combined.

4. Pour the fudge into a greased pan and let it cool completely before putting it in the fridge for at least 2 hours.

Lavender Honey Almond Fudge

I made Lavender Honey Almond Fudge with white chocolate chips, sweetened condensed milk, honey and unsalted butter. Dried lavender and almond extract add a quirky twist and chopped almonds gives a crunchy finish.

Ingredients

• 2 cups white chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup honey
• 1/4 cup unsalted butter
• 1 tbsp dried lavender flowers
• 1 tsp almond extract
• 1/2 cup chopped almonds

Instructions

1. Melt the butter in a heavy saucepan over medium heat, then stir in the honey and condensed milk until its all combined.

2. Add the dried lavender and almond extract, letting the mixture simmer for about 5 minutes while stirring constantly.

3. Remove the pan from the heat and mix in the white chocolate chips until they’re fully melted and the fudgy mix is smooth.

4. Pour the fudge into a lined pan, sprinkle chopped almonds on top, and let it cool in the fridge until set.

Chili Chocolate Pistachio Fudge

I made this Chili Chocolate Pistachio Fudge using dark chocolate chips, unsalted butter, heavy cream, powdered sugar, chopped pistachios, a pinch of salt and a bit of chili powder. its kinda spicy and rich.

Ingredients

• 1 cup dark chocolate chips
• 1/2 cup unsalted butter
• 1 cup powdered sugar
• 1/2 cup heavy cream
• 1/3 cup shelled pistachios (roughly chopped)
• 1/4 tsp chili powder
• Pinch of salt

Instructions

1. In a small saucepan melt the butter with the chocolate chips on a very low heat, keep stirring constantly until smooth and fully combined.

2. Remove it from the heat and whisk in the heavy cream, powdered sugar, chili powder and a pinch of salt, even if it looks a bit lumpy at first its okay.

3. Stir in the chopped pistachios and then pour the mixture into a lined baking pan; smooth out the top.

4. Allow the fudge to cool at room temperature then pop it in the fridge for at least two hours before cutting into bite sized pieces. Enjoy your treat!

Maple Bacon Pecan Fudge

I whipped up Maple Bacon Pecan Fudge using 2 cups granulated sugar, 1/4 cup pure maple syrup, unsalted butter, toasted pecans and bacon its a crunchy treat with a pinch of salt that stands out.

Ingredients

• 2 cups granulated sugar
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1/4 cup pure maple syrup
• 1 cup toasted pecans
• 4 strips cooked bacon, chopped
• A pinch of salt

Instructions

1. In a medium saucepan, combine the sugar, butter, heavy cream and maple syrup; heat them over medium heat until it starts to boil and reaches the soft ball stage, then take it off the heat.

2. Stir in the toasted pecans and chopped bacon, mix it well so every bite gets some crunch.

3. Pour the mixture into a greased pan and let it cool to room temp for about 15 minutes before poping it in the fridge.

4. Once its firm, cut it into squares and enjoy your maple bacon pecan fudge.

Earl Grey Citrus Fudge

I made Earl Grey Citrus Fudge with unsalted butter, sweetened condensed milk, granulated sugar and loose Earl Grey tea steeped with orange and lemon zest; its a rich creamy treat thats simply satisfying.

Ingredients

• 1/2 cup unsalted butter
• 1 can (14 oz) sweetened condensed milk
• 1/3 cup granulated sugar
• 1 teaspoon loose Earl Grey tea leaves (or 1 tea bag)
• 1 teaspoon orange zest
• 1/2 teaspoon lemon zest

Instructions

1. In a small saucepan, melt the butter then stir in the sweetened condensed milk and sugar. Let it simmer on low heat for about 8 minutes while stirring constantly until the mixture gets thick.

2. Meanwhile, steep the Earl Grey tea in a small amount of hot water for 5 minutes then strain out the leaves. Mix in the orange and lemon zests.

3. Pour the tea infusion into the fudge mixture and stir well until its all combined. Then, quickly pour the mixture into a greased pan.

4. Allow the fudge to cool then put it in the fridge for at least 2 hours before cutting it into squares Enjoy your fudge!

Coconut Lime Mojito Fudge

I made Coconut Lime Mojito Fudge using coconut milk, sugar, white chocolate chips, unsalted butter, lime zest, lime juice and mint. Its a refreshing fudge that delivers a cool twist with tropical flavors.

Ingredients

• 1 can (14 oz) coconut milk
• 1 cup white chocolate chips
• 1/2 cup unsalted butter, cubed
• 1/2 cup granulated sugar
• Zest and juice of 2 limes
• 1/4 cup chopped fresh mint leaves

Instructions

1. In a saucepan on medium heat, combine the coconut milk, sugar and butter. Stir it well until the butter melts and the sugar mostly dissolves.

2. Bring the mix to a boil then lower the heat so it simmers for a few minutes until it thickens up a bit.

3. Take it off the heat and immediately stir in the white chocolate chips until they melt completely, then add the lime zest, lime juice and chopped mint.

4. Pour the mixture into a greased or lined pan, then pop it in the fridge for about 2 hours until its firm. Cut into squares and enjoy!

Bourbon Vanilla Fig Fudge

I made this Bourbon Vanilla Fig Fudge by mixing heavy cream, unsalted butter, granulated sugar, chopped dried figs, bourbon and vanilla extract with a pinch of salt. Its a rich fudge mix that sets nice.

Ingredients

• 2 cups granulated sugar
• 1/2 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup chopped dried figs
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions

1. In a medium saucepan, combine the heavy cream, butter, and sugar then heat over medium until the butter melts and the sugar dissolves.

2. Bring the mix to a boil while stirring constantly and simmer for about 5 minutes until it thickens a bit.

3. Remove from heat and quickly stir in the chopped figs, bourbon, vanilla extract, and a pinch of salt.

4. Pour the mixture into a lined baking tray and let it set at room temperature until its firm enough to cut into squares.

Hazelnut Amaretto Fudge

I whipped up this hazelnut amaretto fudge by melting sweetened condensed milk, white chocolate chips, and butter while stirring in toasted hazelnuts, amaretto liqueur, vanilla extract and salt. It came out kinda messy but real.

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 2 cups white chocolate chips
• 1/2 cup unsalted butter
• 1/2 cup toasted hazelnuts, roughly chopped
• 2 tablespoons amaretto liqueur
• 1/2 teaspoon vanilla extract
• A pinch of salt

Instructions

1. In a saucepan over low heat, mix the condensed milk, butter and white chocolate chips, stirring constantly till its smooth and all melted.

2. Remove from heat and stir in the amaretto, vanilla extract, salt, and chopped hazelnuts carefully.

3. Pour the mixture into a greased or parchment lined pan, let it cool to room temp then place it in the fridge for at least 2 hours.

4. Once set, cut the fudge into squares and enjoy, its super delicious even if a little imperfect!

Cardamom Orange Fudge

I made this cardamom orange fudge using granulated sugar, unsalted butter, evaporated milk and a bit of ground cardamom along with fresh orange juice and zest for a citrusy kick. Its real simple.

Ingredients

• 2 cups granulated sugar
• 3/4 cup evaporated milk
• 1/2 cup unsalted butter
• 1/2 tsp ground cardamom
• Zest and 2 Tbsp fresh orange juice (from 1 large orange)
• 1/4 tsp salt

Instructions

1. Combine the sugar, evaporated milk, butter and salt in a medium pot. Heat over medium heat while stirring sometimes to mix things up.

2. Let it simmer for about 5 minutes until it starts to thicken. Dont overcook it or it might seize up.

3. Remove the pot from heat and quickly stir in the cardamom, orange juice and zest until everything is well blended.

4. Pour the mixture into a lined tray and let it cool at room temp until it’s firm enough to cut into squares. Enjoy!

Saffron Poppy Seed Fudge

Ingredients

• 2 cups granulated sugar
• 1/2 cup heavy cream
• 1/2 cup unsalted butter
• 1 can (14 oz) sweetened condensed milk
• A pinch of saffron threads
• 1 tbsp poppy seeds
• 1 tsp vanilla extract

Instructions

1. Grease a small square pan. Put the sugar, butter and sweetened condensed milk in a heavy bottom pan over low medium heat, then stir in the saffron threads youve soaked in a few tablespoons of warm water.

2. Keep stirring the mixture continuously till it thickens and starts to pull away from the sides of the pan, dont let it burn.

3. When its thick enough, remove the pan from the heat and mix in the heavy cream, poppy seeds and vanilla extract.

4. Pour the fudge into the prepared pan and let it cool completely before cuting it into squares and serving.

Thai Basil Mango Fudge

I made Thai Basil Mango Fudge using ripe mangos, heavy cream, unsalted butter, granulated sugar and chopped Thai basil with salt. Its a simple fudge recipe that makes a unique fruity n herbal blend.

Ingredients

• 2 ripe mangos (peeled, cubed)
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/4 cup Thai basil leaves (finely chopped)
• 1/2 tsp salt

Instructions

1. Blend the mango cubes with the heavy cream and chopped Thai basil until its a smooth puree.

2. In a saucepan, melt the butter then stir in the sugar and salt, let it simmer on low heat.

3. Slowly mix in the mango puree, keep stirring until the mixture becomes really thick.

4. Pour it into a greased pan and let it cool completely before you cut it into squares.

Lemon Thyme Lavender Fudge

I whipped up lemon thyme lavender fudge using granulated sugar, heavy cream, butter, and condensed milk. With lemon zest, thyme leaves and lavender buds its a simple citrus herb treat thats easy to make.

Ingredients

• 1 cup granulated sugar
• 1/2 cup heavy cream
• 1/2 cup unsalted butter
• 1/4 cup condensed milk
• Zest of 1 lemon
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon edible lavender buds

Instructions

1. In a saucepan, combine the sugar, heavy cream, and butter and heat over medium heat till the sugar dissolves, stirring occasionally.

2. Once it simmers, remove the pan frm the heat and stir in the condensed milk, lemon zest, thyme, and lavender until everything’s well mixed.

3. Pour the mixture into a lined square pan and let it cool to room temperature, then chill in the fridge for at least 2 hours until firm.

4. Cut into squares and enjoy your homemade fudge, its best when served a little soft so the flavors really come together.

Grapefruit Ginger Fudge

I made Grapefruit Ginger Fudge with fresh grapefruit juice, granulated sugar, heavy cream, unsalted butter, chopped crystallized ginger and a pinch of salt. Its a striking blend of citrus and ginger in a fudgy treat.

Ingredients

• 1 cup fresh grapefruit juice
• 2 cups granulated sugar
• 1/2 cup heavy cream
• 3 tablespoons unsalted butter
• 1/4 cup chopped crystallized ginger
• A pinch of salt

Instructions

1. In a medium saucepan, combine the grapefruit juice, sugar, heavy cream, butter and salt and mix well.

2. Heat the mixture over medium heat while stirring constantly until the butter melts and the sugar dissolves. Keep stirring so it doesnt burn and reaches the soft ball stage.

3. Remove the pan from the heat and stir in the chopped crystallized ginger quickly before the fudge starts to set.

4. Pour the mixture into a lined pan and let it cool at room temperature for about two hours then cut it into small pieces and enjoy.

Nutella Espresso Fudge

I made Nutella Espresso Fudge by blending Nutella, sweetened condensed milk, espresso powder, white chocolate chips and unsalted butter with a pinch of salt, creating a rich, simple fudge thats quick to prepare and enjoy.

Ingredients

• 1 cup Nutella
• 1/2 cup sweetened condensed milk
• 2 tablespoons instant espresso powder
• 1 cup white chocolate chips
• 2 tablespoons unsalted butter
• A pinch of salt (optional)

Instructions

1. In a small saucepan, gently heat the condensed milk, butter and espresso powder on low heat until its just warm and smooth.

2. Stir in the Nutella until everything is mixed together really well.

3. Fold in the white chocolate chips and salt then pour the batter into a lined dish.

4. Chill it in the fridge for at least two hours, then cut it into squares and serve. Enjoy your fudge!

Cherry Almond Bourbon Fudge

I’m excited to share my cherry almond bourbon fudge made with 2 cups granulated sugar, 1/2 cup unsalted butter, heavy cream, bourbon, almond extract, dried cherries and roasted almonds. Its a rich, fun dessert.

Ingredients

• 2 cups granulated sugar
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1/4 cup bourbon
• 1 tablespoon almond extract
• 1 cup chopped dried cherries
• 1/2 cup chopped roasted almonds

Instructions

1. In a medium saucepan, melt the butter over medium heat then stir in the sugar and heavy cream. Let it come to a rolling boil, stirring constantly untill the mixture reaches the soft-ball stage (about 234°F).

2. Remove the pan from heat and quickly mix in the bourbon and almond extract along with the chopped cherries and almonds. Make sure all the ingredients get combined good.

3. Pour the fudge mixture into a prepared pan lined with parchment paper and let it cool a bit. Then leave it at room temperature for a few hours so that it sets, afterwards chop it into pieces and enjoy!

Blueberry Cream Cheese Fudge

I mixed cream cheese, fresh blueberries, powdered sugar, melted unsalted butter, heavy cream, vanilla extract and a pinch of salt to make a creamy fudge thats meant to be chilled. Its refreshing dessert to enjoy.

Ingredients

• 8 oz cream cheese, softened
• 1 cup fresh blueberries
• 2 cups powdered sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• A pinch of salt

Instructions

1. Line a small baking pan with parchment paper and preheat your oven to 350°F if you want a slight warm texture, though the fudge is meant to be chilled.

2. Blend the cream cheese and blueberries together till its smooth, but dont over blend cause you might lose a bit of the chunky flavor.

3. Stir in the powdered sugar, melted butter, heavy cream, vanilla extract, and salt until everything is well combined, making sure there isnt any lumps.

4. Pour the mixture into the pan evenly and let it chill in the fridge for at least 2 hours then cut into squares and enjoy!

Turmeric White Chocolate Fudge

I made turmeric white chocolate fudge with unsalted butter, sweetened condensed milk, turmeric powder, white chocolate chips, vanilla extract and a pinch of sea salt. It sets firm when refrigerated and has a smooth texture.

Ingredients

• 1 cup white chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup unsalted butter
• 1 teaspoon turmeric powder
• 1/2 teaspoon vanilla extract
• A pinch of sea salt

Instructions

1. Grease a square pan and set aside. In a medium saucepan, melt the butter over low heat then stir in the condensed milk and turmeric powder.

2. Keep stirring until the mixture is smooth and starts to thicken, its key not to let it scorch.

3. Remove it from heat and mix in the white chocolate chips and vanilla extract until the chocolate is fully melted and evenly incorporated.

4. Pour the fudge into your prepared pan, sprinkle a little salt on top if you like, let it cool at room temperature then move it to the fridge for at least 2 hours so it sets firmer.