This Rolo Fudge is so soft and delicious and very quick and easy to make.
Rolo Fudge
With only four ingredients, this fudge is so delicious, that it won’t last long either. The hardest part is waiting for it to set, so that you can slice and enjoy. This recipe does use a tin of caramel, which I find to be rather expensive, so I make my own caramel, using a tin of condensed milk as it works on so much cheaper! This caramel is also very delicious on its own or used in a caramel tart.
Making Rolo Fudge
The irresistible smooth and creamy texture of the fudge is divine; perfect to satisfy any sweet tooth craving.
To make this fudge, you will need:
- 400g White Chocolate
- 125g Icing Sugar / Confectioners Sugar
- 1 tin Caramel (397g)
- 300 g Rolo chocolates
Other Fudge Recipes
- Christmas Fudge
- Cranberry and Pistachio Fudge
- Chocolate Fudge Slice
- Macadamia and Lime Fudge
- Milktart Fudge
- Caramel Fudge
- Wagon Wheel Fudge
Variations
- Try using chocolate chips, Twix, Milky Way or any other milk, dark or white chocolate instead of the Rolos. The texture will change slightly depending on the chocolate used.
- For a delicious crunch, try adding some chopped nuts such as pecans, walnuts or almonds into the mixture.
- For a deliciously creamy and vanilla twist, try adding a couple of drops of vanilla extract.
- Try adding a pinch of salt for a different flavour.
Storing Fudge
Rolo fudge can be made ahead for that special event that you are preparing for.
Once the fudge has been made, let it cool completely before setting it in the fridge.
Then, cut and wrap in plastic or place in an airtight container in the fridge until it is time to serve.
It could be stored in the fridge for up to one week or in the freezer in an airtight container for up to three months.
Easy Rolo Fudge
Simple Living. Creative LearningIngredients
- 400 g white chocolate
- 125 g icing sugar
- 1 tin caramel (397g)
- 300 g rolos
Instructions
- Line a 20cm (8") square baking tray with baking paper.
- Add the white chocolate and caramel to a microwavable bowl.
- Melt in short increments in the microwave, stirring in between each 20 sec interval.
- If you don't have a microwave you could melt the chocolate and caramel in a double boiler.
- Once fully melted, mix through the icing sugar.
- Stir through 3/4 of the rolos.
- Pour mixture into prepared tin and push the remaining rolos into the top.
- Place in the fridge for 3 to 4 hours (or overnight) to set.
- Slice and enjoy!
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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