Two-Ingredient Dulce de Leche Fudge
Hands-on time: 10 minutes
Total time: 3 ¼ hours
Makes: about 36 squares
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. 450 g white chocolate (about 1 lb), chopped 1 cup dulce de leche (such as
In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt 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; peel off parchment paper. (Make-ahead: Wrap in plastic wrap, overwrap in resealable freezer bag and freeze for up to 2 weeks; thaw in refrigerator before continuing with recipe.) Using hot knife, cut into squares. (Makeahead: Layer between waxed paper in airtight container; refrigerate for up to 2 weeks.) per square: about 95 cal, 1 g pro, 5 g total fat (3 g sat. fat), 12 g carb (0 g dietary fibre, 12 g sugar), 3 mg chol, 22 mg sodium, 66 mg potassium. % RDI : 4% calcium. White chocolate fudge is softer than regular fudge, so make sure it’s well chilled before cutting it into squares.