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Simple, easy and utterly delicious 3-ingredient caramel rolo fudge! No sugar thermometers, no boiling, just quick & easy!

I obviously have an obsession for Rolos, so much so that one of my dogs is actually called Rolo… But anyway, I really do like them. Chocolate, caramel, what more is there to like?! Honestly. SO GOOD. 

And the best bit? 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 – easy cheats fudge was 100% going to be the answer. 

My no-bake caramel rolo cheesecake is obviously one of my most popular recipes, along with some of my other Rolo recipes topping the charts – like my rolo brownies, rolo ice cream, rolo cookies, rolo cookie bars, and my rolo cupcakes! So obviously I wanted to make it something amazing.

Rolo fudge came on to the cards when I decided I want to try making more fudge recipes, and having more fun with caramel – I use the condensed milk type of caramel which is ready and in a tin. This is ready to buy in the UK, but if you can’t buy it… you can make it!

You can start by removing the label from an unopened tin of regular condensed milk, and place into a medium-large saucepan. Fill the pan with water, so that there is enough to completely cover the tin of condensed milk. 

Simmer the tin of condensed milk in the pan for 3 hours, uncovered, making sure to top the level of water up often so that the water is always covering the tin. Once simmered, leave the tin to cool completely before opening!

For the rest of the idea of the fudge, I went along the same lines as my other easy fudge recipes. My Mini Egg Fudge is 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 also caramel – mixing this with white chocolate made a great caramel fudge base, and then all of the Rolos I could possible think of were shoved in. 

The same amount of chocolate for the tin size, and skipping the butter and vanilla.. and you had a winner. The Rolos give a nice chewy crunch in comparison to the fudge, and it’s 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!

Caramel Rolo Fudge!

Simple, easy and utterly delicious 3-ingredient caramel rolo fudge! No sugar thermometers, no boiling, just quick & easy!
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Category: Sweets
Type: Fudge
Keyword: Caramel, Rolo
Prep Time: 30 minutes
Cook Time: 5 minutes
Setting Time: 4 hours
Total Time: 4 hours 35 minutes
Servings: 30 pieces
Author: Jane's Patisserie


  • 397 g Carnations Caramel
  • 600 g white chocolate (chopped)
  • 350 g Rolos


  • Line a tin with parchment paper. I use a 9×9″ square tin as it makes a nice depth of fudge, but 8x8" will also work!
  • Put the chopped chocolate into a heavy based pan, along with all of the caramel.
  • Melt on a low heat, stirring often so that the chocolate doesn’t catch on the bottom or burn, and so that the ingredients mix together well. (Alternatively, melt the chocolate in a large heat proof bowl, then once melted beat in the caramel!)
  • 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 4, or preferably overnight!
  • Once set – remove from the tin and cut into the squares (I cut 1″ squares)!


  • 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 or – you can also easily half or double the recipe, the setting times will just change slightly.
  • I used this 9″ square masterclass tin
  • I use this white chocolate
  • I use this baking parchment
  • Original recipe: 397g caramel, 600g white chocolate, 125g icing sugar, 350g Rolos


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  1. Cyn on June 12, 2023 at 11:56 am

    Made this and it is DELICIOUS! But, very expensive to make, I worked out £10 for this recipe. So, I will make it again but not every week! Thank you for your luscious recipes!

  2. Tony Hinchliffe on November 18, 2022 at 3:33 pm

    Hi Jane, Great recipes, they are all going down a treat with family and friends. I’ve just subsidised the Rolo’s for Caramilk and it tastes absolutely delicious!!

  3. Sue Johnson on October 13, 2022 at 11:10 pm

    Hi Jane, can I make this rolo fudge with condensed milk as I’ve picked the wrong one up at the supermarket 🙈 many thanks
    Sue Jxx

    • Jane's Patisserie on October 21, 2022 at 10:30 am

      Yes you can! It just won’t be very caramel – hope this helps! x

  4. Jane's Patisserie on October 7, 2022 at 11:37 am

    Hiya! It was 125g. Hope this helps! x

  5. Christine Langdon on November 21, 2021 at 9:31 pm

    Hi are you able to freeze these?

    • Jane's Patisserie on November 23, 2021 at 2:58 pm

      You can freeze this for up to 3 months! Hope this helps x

  6. Ailsa Evenden on October 10, 2021 at 12:45 am

    Hi Jane If I chose to use frozen blueberries in your recipe do you think it would work instead of the rolos?

  7. Gavin Taylor on May 21, 2021 at 2:36 pm

    Wonderful recipe Jane, have just made these for the first time and are now setting in the fridge.

  8. Jane's Patisserie on February 25, 2021 at 2:02 pm

    Use maybe 150g more chocolate at least! x

  9. Corinne on February 13, 2021 at 1:08 pm

    Wow I’ve never made fudge before this was amazing and really easy! My 5 year old son really enjoyed helping too! Thank you so much Jane!!

  10. Andrea Whittington on December 13, 2020 at 2:51 pm

    Hi Jane, if I were to make this Salted Caramel Fudge, how much rock salt would you advise please?

    • Jane's Patisserie on December 13, 2020 at 4:18 pm

      I would say 1/2 tsp, and maybe sprinkle a little on the top. I would use the chunky sea salt though!

    • Andrea Whittington on December 13, 2020 at 6:42 pm

      That’s great thanks very much! Appreciate that 😃

  11. Rose on November 30, 2020 at 7:22 pm

    Hi do you have the nutritional information for this fudge?

  12. Chelsea on July 16, 2020 at 11:05 am

    Always wanted to try making fudge but all the recipes looks so hard! Came across your website and made it twice now and it was delicious both times! Thank you!

  13. Amanda Churchill on July 8, 2020 at 10:19 am

    Is everything the same if I was to make just the caramel fudge without the rolos

  14. Amy Dillon on March 21, 2020 at 12:15 am

    Are they the mini Rolos or big ones?
    I’m going to make these for Easter for my class that’s why I needed to know if it contained gluten.

  15. Amy Dillon on March 20, 2020 at 3:15 am

    Does this contain gluten?

    • Jane's Patisserie on March 20, 2020 at 8:48 am

      It shouldn’t do – but it’s up to you to check all the ingredients you are using as brands can vary.

  16. David Hart on February 24, 2020 at 12:48 pm

    Just made this; what we’ve tasted out the pan was yummy! Do you have any calorie info for this recipe? My wife likes to keep track and she’ll probably end up eating a lot of it!

  17. 50+ Freakishly Good Fudge Recipes on June 26, 2019 at 7:08 am

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  19. Stephanie on October 6, 2018 at 4:18 am

    Hi there. In Canada we have dulce de leche sweetened condensed milk. Would that work

    • Jane's Patisserie on October 6, 2018 at 9:05 am

      Hiya! I have absolutely no idea I’m afraid, but if its basically a thick caramel type thing then it’s worth a try!!

  20. […] From: JanesPatiesserie […]

  21. Carol Holmes on November 28, 2017 at 6:17 pm

    I’m going to try this one but can you give me fudge recipe that won’t be soft.please.
    My kids like it as they chew into harder kind.
    I am new st making this and the kids love fudge and always at me to try and make its .

  22. Jane's Patisserie on October 16, 2017 at 10:17 pm

    It’s called Icing Sugar in the UK, but yes.

  23. No bake Rolo Fudge - on May 28, 2017 at 12:52 pm

    […] recipe has been adapted from Janes patisserie. This woman is hardcore. All of her blog recipes look delicious and she doesn’t hold back. I came […]

  24. Beverley on May 13, 2017 at 12:30 am

    Just Mmmmmm! I have to try this. Thank you! ?

  25. Suzy on September 1, 2016 at 7:57 pm


    Could you swap the white for milk chocolate?

    I’m trying to make a fudge cake, my friend loves whisper gold.

    The plan is to set the fudge in a round tin, like a cake sponge and decorate with chunks of the choc bar…

    • Jane's Patisserie on September 1, 2016 at 7:58 pm

      Hiya Suzy! Yes you absolutely could! That sounds delicious..! x

    • Suzy on September 1, 2016 at 8:07 pm

      Thanks, I’ll send a pic… Your stuff is really inspiring xx

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  27. Jane's Patisserie on July 6, 2016 at 4:55 pm

    Ohh thank you so much, Madeleine! ☺️ x

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