Description
This Old-Fashioned Caramel Fudge recipe delivers rich, creamy, and irresistibly sweet fudge made with a blend of granulated and brown sugars, heavy cream, butter, and a touch of vanilla. Perfectly cooked to the soft-ball stage and beaten to a smooth, thick consistency, this classic treat offers a nostalgic flavor that melts in your mouth, ideal for sharing or gifting during any occasion.
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 Pan: Line an 8×8-inch pan with parchment paper, ensuring an overhang on the sides for easy removal. Lightly grease the parchment paper to prevent sticking.
- Combine Ingredients: In a heavy-bottomed saucepan, add granulated sugar, brown sugar, heavy cream, butter pieces, and light corn syrup. Stir the mixture gently to combine all ingredients evenly.
- Heat and Dissolve: Place the saucepan over medium heat, stirring frequently as the mixture heats. Continue stirring until the butter fully melts and the sugars dissolve completely.
- Cook Mixture: Attach a candy thermometer to the saucepan. Allow the mixture to cook without stirring until it reaches 240°F (soft-ball stage), which ensures the perfect texture for fudge.
- Cool Slightly: Remove the pan from heat and let the mixture cool undisturbed for 5 minutes, allowing slight thickening 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 5-7 minutes until it becomes thick and slightly dull in appearance.
- Pour and Spread: Pour the thickened fudge mixture into the prepared pan. Use a spatula or the back of a spoon to spread it evenly across the pan surface.
- Cool and Cut: Allow the fudge to cool completely at room temperature until set. Once firm, lift the fudge out using the parchment overhang and cut into 36 squares for serving.
Notes
- Use a heavy-bottomed saucepan to prevent burning and ensure even heat distribution.
- A candy thermometer is essential to reach the precise soft-ball stage of 240°F for perfect texture.
- Do not stir the mixture while cooking to temperature, as this can cause crystallization and grainy fudge.
- Beat the mixture properly after cooking to achieve the right thickness and dull finish.
- Store fudge in an airtight container at room temperature for up to two weeks or refrigerate for longer freshness.
- For a variation, add chopped nuts or chocolate chips after beating before pouring into the pan.
