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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!
- 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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