Dulce De Leche Cake Batter Fudge – an easy, indulgent sweet treat that tastes just like a decadent dulce de leche cake with very little active time! Great as a gift.
This post was sponsored by Princess Cruise Lines. All opinions are 100% my own.
I was recently invited on a Princess cruise for 7 days through the Mexican Riviera – to Puerto Vallarta, Mazatlan, and Cabo San Lucas – aboard the Ruby Princess.
It was a fantastically relaxing and indulgent vacation – and exactly what I needed to Come Back New! (No wonder that is the Princess slogan – I did feel so invigorated and rejuvenated after our trip!)
While in Mazatlan, a couple friends and I explored the town and found an adorable shop selling pastries, treats, brownies, and mini cakes.
One of the cakes I sampled was a delicious dulce de leche cake, full of rich sweet caramel flavors that I couldn’t get enough of- and inspired me to make this fudge that is so crazy good, you will be making it all the time!
While it might look like caramel, dulce de leche is an entirely different (and equally heavenly) substance – a cooked, sweetened condensed milk.
It is a staple of Hispanic desserts – and a luxurious addition to this simple and incredibly easy cake batter fudge recipe.
Dulce De Leche Fudge Tips and Tricks
This recipe uses canned dulce de leche (found in the hispanic section of many grocery stores) – it looks like caramel sauce, but it is an entirely different delicious indulgence.
You could use caramel sauce, but you might miss some of the decadent smoky sweet flavor of dulce de leche!
If you want to make your own dulce de leche (with almost zero work – just pour a container of sweetened condensed milk in the oven), click here for directions.
One of my favorite things about making fudge for holiday gifts or cookie exchanges, is that you can make it ahead of time!
My Best Fudge Storing Tips (How to make ahead and keep fresh!)
- If making ahead of time, keep fudge in one large sheet in the freezer, in a tight bag with no air bubbles in the freezer, for up to 3 months. I actually like to keep it inside two bags – one that has all the extra air pushed out, and one over that bag to help prevent freezer burn.
- Do not slice fudge into squares until you’re going to give it away or eat it – this helps prevent it from drying out.
- Store uneaten fudge in an airtight container in a cool, dry place for up to 1 week; or 2 weeks refrigerated.
This fudge is so indulgent, you won’t be able to get enough!
For more information on the awesome 7 day cruise of the Mexican Riviera I took recently, please visit my posts here:
How to cut perfect fudge:
- Make sure your fudge is completely cooled before cutting (2 hours in fridge/1 hour in freezer)
- Use a knife with good balance (my favorite is a 5″ santoku knife, because it has a good thick blade and fits well in my hand)
- Press down hard, and break it apart!
Other fantastic and easy fudge recipes you may like:
CONNECT WITH SWEET C’S!
Be sure to follow me on my social media, so you never miss a post!
Sign up to receive an email in your inbox for each new recipe:
Dulce De Leche Cake Batter Fudge Recipe
To watch me make this recipe, click the video below!
- 2 Cups Yellow Cake Mix
- 2 Cups powdered sugar
- ½ Cup butter , 1 stick butter, cut into small pieces
- ¼ Cup milk
- ½ cup vanilla almond bark, white chocolate chips, or other vanilla melting candy
- 1/2 cup dulce de leche
- n a large bowl, add cake mix and sugar, mix.
- In a medium sized bowl, add butter and almond bark.
- Microwave for 30 seconds, stir, and keep microwaving in 15 second bursts until mixture is melted.
- Add milk to melted candy bark and butter, stir well.
- Add liquid ingredients to cake batter and powdered sugar.
- Stir well until there are no lumps.
- Pour ½ mixture into 9x9 casserole dish lined with parchment paper or foil OR use a silicon dish.
- Drizzle dulce de leche sauce over fudge, swirling throughout fudge for a marbled texture.
- Let set for 3-6 hours in refrigerator, or 1-2 hours in freezer.
- Cut into small bits, or leave as one big chunk if making ahead of christmas and freezing.
Amount Per Serving:Calories: 282 Saturated Fat: 3g Cholesterol: 12mg Sodium: 423mg Carbohydrates: 55g Sugar: 34g Protein: 2g
This post was sponsored by Princess Cruise Line. All opinions are 100% my own.