Salted Caramel Macchiato Fudge

It’s the candiest month of the year—let’s celebrate! Between Halloween this month and Thanksgiving next month these International Delight® caramel macchiato filled fudge bites are the perfect sweet for the holidays. They are a sophisticated gift for the hostess, great to share at gatherings, and perfect for nibbling on before packaging up to share—my kinda treat!

Note to self: definitely set aside a few to enjoy during your afternoon coffee break. It goes so perfectly with a nice hot cup.

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PREP TIME: 5 minutes

COOK TIME: 20 minutes

COOL TIME: 7 hours 30 minutes, divided

TOTAL TIME: 7 hours 55 minutes


12 Pieces (Depending on how big you cut them)


Unsalted Butter (1 tbsp, cold. Plus extra for coating your baking dish)

White Sugar (2 cups)

Heavy Cream (1/2 cup)

International Delight Caramel Macchiato Creamer (1/2 cup)

Light Corn Syrup (2 tbsp)

Salt (1/8 tsp)

Pretzel Sticks (1 cup, ground)


Large Tempered Mixing Bowl


Wooden Spoon

8×8″ Baking Dish

Parchment Paper

Candy Thermometer

Cutting Board

Chef’s Knife

Rubber Spatula

1. GET ORGANIZED. Line your baking dish with parchment paper.

Coat your parchment paper with butter.

Set aside.

Put your butter in your large mixing bowl.

Set aside.


2. ON THE STOVE. In your saucepan, combine your cream, International Delight Caramel Macchiato Creamer, sugar, corn syrup and salt.

Turn your heat to medium-low.

Using your wooden spoon, stir consistently for 10 minutes until your sugar is fully incorporated.

Attach your thermometer to your saucepan.

Raise your heat to medium and bring your mixture to a boil. Without stirring, let your mixture cook to 238º—roughly 10 minutes.

Carefully pour your hot mixture over your butter in your mixing bowl.

Attach your thermometer to your mixing bowl and let it sit until it cools to 110º—about 90 minutes.


3. MIX IT. Warning, don’t stop to take a photo while doing this step or you may loose control of it!

Use your wooden spoon to mix your sugary mixture until it thickens and loses its sheen—about 4 minutes.

Quickly transfer your thickened mixture into your parchment lined baking dish. Use your rubber spatula to evenly spread it out.

Sprinkle your ground pretzels over the top and press them down with your fingers.

Let sit for an hour.

Refrigerate for an additional 5 hours or over night.

On your cutting board, cut it into inch squares.