Simple, Easy, and Utterly Delicious 4 Ingredient Caramel Rolo Fudge! No Sugar Thermometers, No Boiling, Just Quick & Easy!
I obviously have an obsession for Rolos, so much so that my new puppy is going to be called Rolo… But anyway, I really do like them, I’m not even sure why I like them so much. Then again.. you guys seem to love them all too! My Rolo recipes have always been so well supported, so thank you! This led me to wanting to do another one, but it took me ages to decide what.
My No-Bake Caramel Rolo Cheesecake is obviously my most popular recipe, along with my other Rolo recipes topping the charts, so I wanted to make it something amazing. Rolo Fudge came on to the cards when I decided I want to try making recipe videos. After sharing so many videos on my Facebook page, and them being so well received, I knew I had to try my own! I will admit, it is my first attempt at filming such a video, and I didn’t really know what I was doing.. so if you watch the video, sorry for all the poor lighting!
But anyway… I went along the same lines as my other easy fudge recipes. My Mini Egg Fudge was SO popular round Easter time, and it was always successful when made, so I decided it was a good place to start. However, because the Rolo is obviously Caramel flavoured.. I wanted to make the base Fudge, caramel! I decided to use Carnations Caramel (the caramel version of Condensed Milk) and it worked so well! The same amount of chocolate for the tin size, and skipping the butter and vanilla.. and you had a winner. *see notes below if you have no access to carnations caramel*
The fudge needs the Icing Sugar in the mix to firm it up, as otherwise its far too soft, but its not as sweet as you might imagine. The sugar basically dissolves into the mixture and gives it the texture it needs, but because there is no Vanilla in the mix, its not horrible sweet! The Rolos give a nice chewy crunch in comparison to the Fudge, and its basically the most delicious Caramel Fudge I have ever tried! *Not biased at all*.. But anyway, I hope you love this as much as I do!
This recipe makes 36+ squares of fudge
– 1x 397g Tin Carnations Caramel
– 400g White Chocolate, Chopped
– 125g Icing Sugar, Sifted
– 350g Rolos
1) Line a tin with parchment paper – I use a 9×9″ square tin as it makes a nice depth of fudge, but 8×8″ will also work!
2) Put the chopped chocolate into a heavy based pan, along with all of the Caramel – melt on a low heat, stiring often so that the chocolate doesn’t catch on the bottom and burn and so that the ingredients mix together well. (Alternatively, melt the chocolate in a large heat proof bowl, once melted beat in the Caramel and continue to step 3!)
3) Once melted, tip in the sifted icing sugar and combine well, it make take a bit of beating.
4) Pour in 3/4 of the Rolos and quickly stir through pour into the tin and smooth over the mixture. Put on the rest of the Rolos where there are any gaps, and press into the top of the fudge. Set the fudge in the fridge for at least 3-4 hours to set, or overnight!
5) Once set – remove from the tin and cut into the squares (I cut 1″ squares) – ENJOY!
Tips and Ideas
This should be stored in the fridge, and after it has been cut and stored in a tin in the fridge, it should firm up slightly more. This sort of fudge is naturally a bit softer, so I always set it overnight to make it nice and firm!
This recipe will last better in the fridge for up to 2-3 weeks if it manages to last that long – you can also easily half or double the recipe, the setting times will just change slightly.
If you can’t access Carnations Caramel, you can use a tin of Condensed Milk instead, but add in 25g of Butter, and a tsp of Vanilla Extract as well!
Find my other Sweets & Rolo Recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.