Description
This Old-Fashioned Caramel Fudge recipe delivers a rich, creamy, and perfectly chewy caramel fudge that’s easy to make and delightfully nostalgic. Made with simple ingredients like granulated sugar, brown sugar, heavy cream, butter, and corn syrup, this classic candy is cooked to the soft-ball stage for the ideal texture, then cooled and cut into delicious squares—perfect for sharing or gifting.
Ingredients
Scale
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
- Prepare the Pan: Line an 8×8-inch pan with parchment paper, allowing an overhang on the sides for easy removal of the fudge. Lightly grease the parchment to prevent sticking.
- Combine Ingredients: In a heavy-bottomed saucepan, combine granulated sugar, light brown sugar, heavy cream, unsalted butter, and light corn syrup. Stir them together to mix the ingredients evenly.
- Heat Mixture: Place the saucepan over medium heat and stir frequently until the butter fully melts and the sugars have dissolved, ensuring a smooth mixture.
- Cook to Soft-Ball Stage: Attach a candy thermometer to the side of the pan. Cook the mixture without stirring until it reaches 240°F (115°C), known as the soft-ball stage, which ensures the fudge will set correctly.
- Cool Slightly: Remove the pan from heat and let the mixture cool undisturbed for 5 minutes to slightly thicken before beating.
- Add Flavor and Beat: Stir in the vanilla extract and a pinch of salt. Using a wooden spoon, beat the mixture vigorously for about 5 to 7 minutes until it becomes thick and loses its shine, indicating the fudge is ready to set.
- Pour into Pan: Pour the thickened fudge into the prepared pan and spread it out evenly to create a smooth surface.
- Cool Completely and Serve: Allow the fudge to cool completely at room temperature until firm. Once set, lift it out using the parchment overhang and cut into 36 squares to serve.
Notes
- Use a heavy-bottomed saucepan to prevent hot spots and burning.
- Do not stir the mixture once the candy thermometer is attached and cooking to 240°F to avoid crystallization.
- Beating the fudge properly is key for achieving the right texture—ensure it becomes thick and dull before pouring.
- Store fudge in an airtight container at room temperature for up to 2 weeks.
- Line the pan with parchment paper with overhang to easily remove fudge in one piece.
