Description
This Old-Fashioned Caramel Fudge recipe delivers rich, creamy, and smooth fudge with a perfectly balanced caramel flavor. Made with a blend of granulated and brown sugars, heavy cream, butter, and corn syrup, it’s cooked to the perfect soft-ball stage and beaten until thick and luscious, then set to firm in a pan. Ideal for holiday treats or anytime you crave a classic, melt-in-your-mouth fudge.
Ingredients
Scale
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 some overhang for easy fudge removal later. Lightly grease the parchment to prevent sticking.
- Combine Ingredients: In a heavy-bottomed saucepan, combine granulated sugar, brown sugar, heavy cream, butter pieces, and light corn syrup. Stir the mixture to blend all ingredients evenly.
- Heat and Dissolve Sugar: Place the saucepan over medium heat. Stir frequently as the butter melts and sugars dissolve, ensuring nothing sticks to the pan’s bottom.
- Cook to Soft-Ball Stage: Attach a candy thermometer to the pan. Stop stirring and allow the mixture to boil until it reaches 240°F (soft-ball stage). This ensures the fudge will set properly.
- Cool Slightly: Remove the saucepan from heat and let the mixture cool undisturbed for 5 minutes to begin thickening.
- Add Flavor and Beat: Stir in vanilla extract and a pinch of salt. Using a wooden spoon, beat the mixture vigorously for 5 to 7 minutes until it thickens and loses its shine, becoming slightly dull.
- Pour into Pan: Quickly pour the thickened fudge into the prepared pan and spread it evenly with a spatula or the back of a spoon.
- Set and Serve: Allow the fudge to cool to room temperature completely until firm. Use the parchment paper overhang to lift the fudge from the pan and cut it into 36 small squares to serve.
Notes
- Use a heavy-bottomed saucepan to prevent burning or uneven cooking.
- A candy thermometer is essential for achieving the correct soft-ball stage for perfect fudge consistency.
- Do not stir the mixture once it reaches boiling to avoid grainy fudge.
- Beating the fudge after cooling is critical to get the right texture—thick and slightly dull, not glossy.
- Store fudge in an airtight container at room temperature for up to two weeks or refrigerate for longer storage.
