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
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, 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.
