Description
This Old-Fashioned Caramel Fudge recipe offers a rich, creamy, and buttery treat perfect for candy lovers. Made with a blend of granulated and brown sugar, heavy cream, butter, corn syrup, and a hint of vanilla, this classic fudge melts in your mouth with a perfect balance of sweetness and caramel flavor. It’s ideal for holidays, gifts, or satisfying your sweet tooth with a nostalgic homemade confection.
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, making sure to leave some overhang on the sides for easy removal of the fudge later. Lightly grease the parchment paper to prevent sticking.
- Combine ingredients: In a heavy-bottomed saucepan, combine the granulated sugar, brown sugar, heavy cream, butter pieces, and corn syrup. Stir the mixture to blend all ingredients before heating.
- Heat the mixture: Place the saucepan over medium heat and stir frequently. Continue stirring until the butter has completely melted and the sugars have dissolved fully into the cream.
- Cook to soft-ball stage: Attach a candy thermometer to the saucepan. Let the mixture cook without stirring until the temperature reaches 240°F (soft-ball stage), which is crucial for the proper texture of the fudge.
- Cool slightly: Remove the pan from heat and let the mixture cool undisturbed for 5 minutes to allow it to set slightly before beating.
- Add flavoring and beat: Stir in the vanilla extract and a pinch of salt. Using a wooden spoon, beat the mixture vigorously until it thickens and becomes slightly dull in appearance, about 5–7 minutes.
- Pour and spread: Quickly pour the beaten fudge into the prepared pan, spreading it evenly with a spatula or the back of a spoon.
- Cool and cut: Allow the fudge to cool completely at room temperature until firm. Once set, use the parchment overhang to lift the fudge out of the pan and cut it into 36 squares. Serve and enjoy.
Notes
- Use a heavy-bottomed saucepan to prevent scorching the sugars.
- A candy thermometer is essential to achieve the correct soft-ball stage for perfect fudge texture.
- Do not stir the mixture while it reaches 240°F to prevent graininess.
- Beating the fudge after cooling helps achieve a smooth, creamy consistency.
- Store fudge in an airtight container at room temperature for up to two weeks or in the refrigerator for longer shelf life.
