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Old-Fashioned Caramel Fudge Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 52 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 36 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Description

This Old-Fashioned Caramel Fudge recipe delivers a rich, creamy, and buttery treat with classic caramel flavors. Made from simple ingredients like brown sugar, heavy cream, and butter, this fudge is cooked to the perfect soft-ball stage and whipped to a smooth, thick consistency. It’s the perfect homemade dessert for candy lovers who appreciate traditional, melt-in-your-mouth caramel fudge.

Ingredients

Fudge Ingredients

  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup heavy cream
  • 1/2 cup unsalted butter, cut into pieces
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the pan: Line an 8×8-inch pan with parchment paper, allowing some overhang for easy fudge removal later. Lightly grease the parchment paper to prevent sticking.
  2. Combine ingredients: In a heavy-bottomed saucepan, add granulated sugar, brown sugar, heavy cream, butter pieces, and corn syrup. Stir gently to combine all the ingredients evenly.
  3. Heat and dissolve: Place the saucepan over medium heat and stir frequently. Allow the butter to melt completely and the sugar to dissolve fully, ensuring a smooth mixture before proceeding.
  4. Cook to soft-ball stage: Attach a candy thermometer to the saucepan. Continue cooking the mixture without stirring until it reaches 240°F (116°C), also known as the soft-ball stage, which is critical for the fudge’s proper texture.
  5. Cool briefly: Remove the pan from heat and let it sit undisturbed for 5 minutes. This allows the temperature to stabilize before the next step.
  6. Beat the fudge: Add vanilla extract and a pinch of salt to the mixture. Using a wooden spoon, beat the fudge vigorously for about 5 to 7 minutes until it becomes thick, loses its shine, and acquires a slightly dull appearance.
  7. Transfer and set: Pour the beaten fudge into the prepared pan, spreading it evenly with the spoon or spatula to create an even layer.
  8. Cool and serve: Allow the fudge to cool completely at room temperature. Once set, lift it out using the parchment paper overhang, cut into 36 squares, and serve.

Notes

  • Use a candy thermometer for accurate temperature control to ensure perfect fudge consistency.
  • Make sure not to stir after reaching the soft-ball stage to avoid crystallization.
  • For easy removal, let the fudge cool completely before cutting.
  • Storage: Keep fudge in an airtight container at room temperature for up to 2 weeks.
  • If fudge is too soft, chill it before cutting to firm it up.

Find it online: https://slsrecipes.com/old-fashioned-caramel-fudge-recipe/