If you’re craving something sweet, creamy, and utterly irresistible, this Old-Fashioned Caramel Fudge Recipe is exactly what you need. It’s a nostalgic treat that combines the deep, buttery flavors of caramel with the rich, velvety texture of classic fudge, giving you bite after bite of pure comfort. This recipe taps into a timeless tradition, offering a handmade candy that feels like a warm hug from the past. Whether it’s for a holiday celebration, a simple gift, or just a special indulgence, this fudge delivers that perfect balance of chewy and soft with a caramel twist you’ll want to savor again and again.
Ingredients You’ll Need
These ingredients are straightforward yet essential to create the perfect caramel fudge experience. Each one plays a key role in the flavor profile, texture, and color, making this recipe delightfully simple and rewarding.
- Granulated sugar: Provides the classic sweetness and structure needed for the body of the fudge.
- Light brown sugar: Adds a subtle molasses depth that gives the caramel notes extra warmth.
- Heavy cream: The secret to that rich, velvety texture and luscious mouthfeel.
- Unsalted butter: Brings creaminess and helps the fudge set beautifully while adding a buttery flavor.
- Light corn syrup: Helps prevent crystallization for a smooth fudge consistency.
- Vanilla extract: Rounds out the flavors with a gentle, aromatic sweetness.
- Pinch of salt: Balances the sweetness and enhances all the caramel notes.
How to Make Old-Fashioned Caramel Fudge Recipe
Step 1: Prepare Your Pan
Begin by lining an 8×8-inch pan with parchment paper, allowing the edges to hang over the sides for easy removal later. Lightly grease the parchment to ensure your fudge will come out smoothly without sticking or tearing.
Step 2: Combine the Ingredients
In a heavy-bottomed saucepan, mix together the granulated sugar, light brown sugar, heavy cream, butter pieces, and light corn syrup. Stir everything gently so the butter starts to soften and the sugars begin blending for that perfect caramel base.
Step 3: Heat and Dissolve
Place the saucepan over medium heat, stirring frequently. This step is all about melting the butter fully and dissolving those sugars into a smooth, unified mixture, creating the foundational syrup for your fudge.
Step 4: Cook to the Soft-Ball Stage
Attach a candy thermometer to the pan. From here on, avoid stirring and let the mixture reach 240°F. This soft-ball stage is where your fudge takes form, ensuring it will have the ideal consistency without becoming too hard or too sticky.
Step 5: Cool Briefly
Once the temperature is hit, take the pan off the heat and allow the mixture to rest undisturbed for five minutes. This brief cooling helps manage the temperature for easier beating and better texture development.
Step 6: Beat in Flavor and Texture
Add the vanilla extract and that pinch of salt to the hot mixture. Using a wooden spoon, beat vigorously for about 5 to 7 minutes until the fudge thickens and shifts in appearance from glossy to slightly dull. This signals wonderful creaminess in the final product.
Step 7: Pour and Spread
Immediately pour the fudge into your prepared pan and spread it into an even layer. Doing this quickly ensures a smooth top and perfect set when cooled.
Step 8: Cool Completely and Cut
Let your fudge sit at room temperature until fully set and firm to the touch. When ready, lift it out using the parchment edges and cut it into 36 small, indulgent squares. Now, it’s time to enjoy!
How to Serve Old-Fashioned Caramel Fudge Recipe
Garnishes
Though this caramel fudge is a star on its own, you can elevate it with simple garnishes like a sprinkling of flaky sea salt, finely chopped toasted nuts, or even a light dusting of cocoa powder. These add visual interest and complementary flavor contrasts that play beautifully with the creamy caramel.
Side Dishes
This fudge pairs wonderfully with a steaming cup of coffee or creamy hot chocolate, balancing sweetness and bitterness in cozy harmony. For gatherings, consider serving alongside fresh fruit or a cheese platter to offer diverse textures and tastes that highlight the confection’s richness.
Creative Ways to Present
Wrap individual squares in wax paper tied with twine for charming homemade gifts. Alternatively, stack pieces in a decorative glass jar or on a rustic wooden board for a show-stopping dessert table centerpiece. Presentation is all about creating that feeling of homemade love and nostalgia.
Make Ahead and Storage
Storing Leftovers
Keep your caramel fudge in an airtight container at room temperature, where it will remain fresh for up to two weeks. Proper storage preserves its chewy, smooth texture and prevents it from drying out or becoming overly sticky.
Freezing
If you want to enjoy this Old-Fashioned Caramel Fudge Recipe later on, it freezes beautifully. Wrap each square individually in plastic wrap, then place all pieces into a freezer-safe bag or container. They’ll keep for up to 3 months and thaw quickly at room temperature when you’re ready to indulge.
Reheating
Generally, fudge does not need reheating, but if the texture becomes too firm, let it sit at room temperature for a while before serving. For a soft, melty treat, gently warm a piece in the microwave for 5–10 seconds, but watch closely to avoid melting it completely.
FAQs
Can I use salted butter instead of unsalted butter?
Using salted butter will add extra saltiness to your fudge, so you may want to skip or reduce the added pinch of salt in the recipe to keep the flavor balanced.
Why is light corn syrup necessary in this recipe?
Corn syrup helps prevent sugar crystals from forming, which keeps your caramel fudge smooth rather than grainy—a crucial tip for achieving that perfect melt-in-your-mouth texture.
What is the soft-ball stage and why is it important?
The soft-ball stage at 240°F ensures the sugar concentration is just right for fudge, providing a chewy consistency that sets properly without being too hard or sticky.
Can I make this fudge without a candy thermometer?
While it’s possible, a candy thermometer gives precision that’s key for this recipe. Without it, the fudge might turn out too soft or too firm. If you don’t have one, an alternative is the cold water test, but results may not be consistent.
How long does it take for the fudge to set?
At room temperature, the fudge will typically set in a few hours, but for best results, let it cool completely and firm up overnight before slicing.
Final Thoughts
There is something truly special about making and sharing this Old-Fashioned Caramel Fudge Recipe. It’s not just about the decadent, buttery sweetness; it’s about connecting with a timeless tradition of simple yet luscious treats. I hope you’ll give this recipe a try and find it as comforting and delightful as I do. Happy fudge making!
Print
Old-Fashioned Caramel Fudge Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 36 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This rich and creamy Old-Fashioned Caramel Fudge recipe delivers a nostalgic treat with its smooth texture and deep caramel flavor. Made with a blend of granulated sugar, brown sugar, heavy cream, butter, and corn syrup, this classic fudge is cooked on the stovetop to the perfect soft-ball stage and then beaten to a luscious finish. Perfect for holidays or anytime you crave a sweet, melt-in-your-mouth caramel delight.
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
- Prepare the Pan: Line an 8×8-inch pan with parchment paper, leaving an overhang on the sides for easy removal and lightly grease the surface to prevent sticking.
- Combine Ingredients: In a heavy-bottomed saucepan, combine granulated sugar, brown sugar, heavy cream, butter pieces, and corn syrup. Stir the mixture until combined.
- Heat Mixture: Place the saucepan over medium heat and stir frequently as the butter melts and the sugars dissolve, creating a smooth mixture.
- Cook to Soft-Ball Stage: Attach a candy thermometer to the side of the pan and continue cooking without stirring until the temperature reaches 240°F (soft-ball stage), which indicates the proper candy consistency.
- Cool the Mixture: Remove the saucepan from heat and allow the mixture to cool undisturbed for 5 minutes to set slightly.
- Add Flavor and Beat: Stir in the vanilla extract and a pinch of salt. Using a wooden spoon, beat the fudge vigorously for 5-7 minutes until it thickens and becomes slightly dull in appearance.
- Pour and Spread: Pour the thickened fudge into the prepared pan and spread it evenly with a spatula or spoon to achieve a smooth surface.
- Set and Serve: Let the fudge 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 small squares before serving.
Notes
- Use a heavy-bottomed saucepan to prevent scorching during cooking.
- Ensure your candy thermometer is properly calibrated for accurate temperature reading.
- Beating the fudge thoroughly is essential to achieve the right texture and dull finish.
- Store fudge in an airtight container at room temperature for up to two weeks.
- For easier cutting, refrigerate the fudge slightly before slicing.
