Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Stir constantly until smooth and fully melted.
Remove from heat and stir in the vanilla extract.
Pour half of the chocolate mixture into the prepared pan and spread evenly.
In a separate microwave-safe bowl, melt the caramel candies in 20–30 second intervals, stirring between each, until smooth.
Stir half of the crushed kettle chips into the melted caramel.
Spread the caramel-chip mixture evenly over the first chocolate layer.
Pour the remaining chocolate mixture on top and gently spread to cover.
Sprinkle the remaining crushed kettle chips over the surface and lightly press them into the fudge.
Refrigerate for at least 2 hours, or until fully set.
Lift the fudge out of the pan using the parchment overhang and cut into squares.
Servings and timing
Servings: 16 squares
Preparation time: 15 minutes Chilling time: 2 hours Total time: Approximately 2 hours 15 minutes
Variations
Use dark chocolate chips for a richer flavor.
Add a sprinkle of flaky sea salt on top before chilling for extra contrast.
Substitute white chocolate for a sweeter twist.
Swirl the caramel into the chocolate instead of layering for a marbled look.
Mix in chopped toasted nuts for added crunch.
Storage/Reheating
Store the fudge in an airtight container in the refrigerator for up to 1 week.
For best texture, let the fudge sit at room temperature for 10–15 minutes before serving.
This recipe does not require reheating, but if the fudge becomes too firm, allow it to soften slightly at room temperature before cutting.
FAQs
Can I use homemade caramel instead of caramel candies?
Yes, thick homemade caramel works well. Make sure it’s not too runny so the layers stay defined.
What type of kettle chips work best?
Plain salted kettle-cooked chips are ideal because they provide crunch without overpowering the chocolate and caramel.
Can I freeze this fudge?
Yes, wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
Why is my fudge too soft?
It may not have chilled long enough. Make sure it sets fully in the refrigerator before cutting.
Can I make this in a larger pan?
Yes, but the layers will be thinner. Adjust the pan size depending on your preferred thickness.
How do I cut clean squares?
Use a sharp knife and wipe it clean between cuts for neat edges.
Can I use milk chocolate instead of semi-sweet?
Yes, but the final result will be sweeter.
Do the chips stay crunchy?
Yes, especially if the fudge is stored properly in an airtight container.
Can I add peanut butter?
Yes, swirl a few tablespoons of melted peanut butter into the chocolate layer for extra richness.
Is this recipe gluten-free?
Most ingredients are naturally gluten-free, but always check the labels on chips and caramel candies to be certain.
Conclusion
5-Ingredient Kettle Chip Caramel Chocolate Fudge is a decadent yet simple treat that delivers big flavor with very little effort. The combination of creamy chocolate, gooey caramel, and crispy kettle chips creates a dessert that’s both indulgent and memorable. Whether you’re making it for a party, a holiday platter, or just a sweet craving, this fudge is guaranteed to impress.
This 5-Ingredient Kettle Chip Caramel Chocolate Fudge is a decadent sweet-and-salty treat made with layers of rich chocolate, buttery caramel, and crunchy kettle chips. It’s easy to prepare, requires no special equipment, and delivers a gourmet flavor experience with minimal effort.
Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Stir constantly until smooth and fully melted.
Remove from heat and stir in the vanilla extract.
Pour half of the chocolate mixture into the prepared pan and spread evenly.
In a microwave-safe bowl, melt the caramel candies in 20–30 second intervals, stirring between each, until smooth.
Stir half of the crushed kettle chips into the melted caramel.
Spread the caramel-chip mixture evenly over the chocolate layer in the pan.
Pour the remaining chocolate mixture on top and gently spread to cover the caramel layer.
Sprinkle the remaining crushed kettle chips over the surface and lightly press them into the fudge.
Refrigerate for at least 2 hours, or until fully set.
Lift the fudge out of the pan using the parchment overhang and cut into squares.
Notes
Use dark chocolate for a richer flavor.Sprinkle flaky sea salt on top before chilling for added contrast.Substitute white chocolate for a sweeter variation.Swirl the caramel into the chocolate for a marbled look.Mix in chopped toasted nuts for added crunch.Store in an airtight container in the fridge for up to 1 week.Let sit at room temperature for 10–15 minutes before serving for best texture.Wrap tightly and freeze for up to 2 months.
