Description
This Old-Fashioned Caramel Fudge recipe delivers a rich and creamy treat with the perfect balance of buttery caramel and sweet vanilla flavors. Made from scratch with simple ingredients, this classic fudge sets up beautifully for a nostalgic, melt-in-your-mouth experience that’s perfect for holidays, gift-giving, or indulging any time.
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, leaving an overhang on the sides for easy removal of the fudge once set. Lightly grease the parchment to prevent sticking.
- Combine ingredients: In a heavy-bottomed saucepan, combine the granulated sugar, light brown sugar, heavy cream, butter pieces, and light corn syrup. Stir briefly to mix.
- Heat the mixture: Place the saucepan over medium heat and stir frequently until the butter has melted completely and the sugar has dissolved into the cream, ensuring an even mixture.
- Cook to soft-ball stage: Attach a candy thermometer to the saucepan. Stop stirring and let the mixture cook undisturbed until it reaches 240°F (soft-ball stage) on the candy thermometer, indicating the right consistency for fudge.
- Cool slightly: Remove the pan from heat and allow the mixture to cool undisturbed for 5 minutes to stabilize 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 thickens and develops a slightly dull sheen, signaling it is ready to set.
- Pour and spread: Quickly pour the thickened fudge mixture into the prepared pan. Spread the surface evenly with a spatula to ensure a uniform thickness.
- Cool and cut: Allow the fudge to cool completely at room temperature until firm. Then lift it out using the parchment overhang and cut into 36 small squares to serve.
Notes
- Use a heavy-bottomed saucepan to prevent scorching during cooking.
- Do not stir once the mixture reaches 240°F to allow proper crystallization.
- A candy thermometer is essential for accurate temperature control to achieve the soft-ball stage.
- Beat the fudge until it loses its glossy shine and thickens to ensure proper texture.
- Store fudge in an airtight container at room temperature for up to two weeks or refrigerate for longer storage.
- Ensure to use light corn syrup which helps prevent sugar crystallization for smooth fudge.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
