Of course! Homemade caramel fudge is a decadent and impressive treat. It’s richer and often creamier than classic chocolate fudge.
Here are two fantastic methods: a traditional stovetop method for that classic, smooth texture, and an easier condensed milk method that’s more foolproof.
Method 1: Classic Stovetop Caramel Fudge
This method gives you the most control and a beautifully traditional, rich flavor. Using a candy thermometer is highly recommended for perfect results.
Prep Time: 15 minutes
Cook Time: 20-30 minutes
Setting Time: 3-4 hours
Yields: About 64 one-inch squares
Ingredients
· 1 cup (2 sticks / 226g) unsalted butter, plus more for greasing
· 2 cups (400g) packed light brown sugar
· 1 can (14 oz / 396g) sweetened condensed milk
· 1 cup (340g) light corn syrup or golden syrup
· 1 pinch of salt
· 1 tsp pure vanilla extract
· 1 cup (125g) toasted pecans or walnuts, chopped (optional)
Instructions
- Prep the Pan: Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides. Lightly butter the parchment paper. This will make it easy to lift the fudge out later.
- Combine Ingredients: In a heavy-bottomed, medium-large saucepan (to prevent boiling over), combine the butter, brown sugar, sweetened condensed milk, corn syrup, and salt.
- Dissolve the Sugar: Melt the mixture over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the butter is melted and the sugar is completely dissolved.
- Cook to Soft-Ball Stage: Attach a candy thermometer to the side of the pan. Without stirring, bring the mixture to a boil. Continue cooking, stirring occasionally to prevent scorching, until the thermometer reads 235°F – 240°F (112°C – 116°C). This is the “soft-ball” stage. This can take 15-20 minutes. Do not walk away, as the temperature can rise quickly.
- Cool the Mixture: Remove the pan from the heat immediately. Without scraping the sides of the pan (to avoid sugar crystals), pour the hot caramel into a clean, heatproof mixing bowl. Let it cool undisturbed until the bottom of the bowl feels lukewarm, about 30-45 minutes. This step is crucial for a smooth, not grainy, texture.
- Beat the Fudge: Add the vanilla extract. Using an electric mixer with a paddle attachment (or a wooden spoon and strong arm), beat the mixture on medium speed. It will thin out at first, then gradually thicken, lighten in color, and become less glossy. This can take 5-10 minutes. Stop beating when it just begins to lose its sheen and hold its shape. Do not overbeat, or it will become hard and crumbly.
- Add Mix-ins & Set: Quickly stir in the toasted nuts (if using). Immediately spread the fudge into your prepared pan, smoothing the top.
- Cool Completely: Let the fudge cool at room temperature until completely set, which will take several hours. For best results, do not refrigerate to set, as this can cause condensation.
- Cut and Serve: Once fully set, use the parchment paper to lift the fudge block from the pan. Place it on a cutting board and cut into small squares with a sharp knife. Wiping the knife with a hot, damp cloth between cuts helps create clean edges.
Method 2: Easy No-Cook Condensed Milk Caramel Fudge
This method is incredibly simple and requires no candy thermometer. It uses pre-made caramel for a quick, creamy, and delicious result.
Prep Time: 10 minutes
Setting Time: 3-4 hours (or overnight)
Yields: About 36 one-inch squares
Ingredients
· 3 cups (about 540g) white chocolate chips or high-quality chopped chocolate
· 1 can (14 oz / 396g) sweetened condensed milk
· 1 jar (11 oz / 312g) store-bought caramel sauce or dulce de leche
· 1 tsp pure vanilla extract
· ½ tsp sea salt, plus more for sprinkling
· ½ cup (63g) toasted pecans, chopped (optional)
Instructions
- Prep the Pan: Line an 8×8 or 9×9 inch baking pan with parchment paper.
- Melt the Base: In a large, microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and caramel sauce. Heat in the microwave in 30-second bursts, stirring thoroughly each time, until the mixture is completely smooth and melted.
- Combine: Stir in the vanilla extract and sea salt until well combined. Fold in the nuts, if using.
- Chill to Set: Pour the mixture into the prepared pan and smooth the top. Sprinkle with a little extra sea salt for a gourmet touch.
- Refrigerate: Place the pan in the refrigerator for at least 3-4 hours, or until firm.
- Cut and Serve: Once firm, lift the fudge out using the parchment paper and cut into squares. Store this fudge in the refrigerator.
Pro Tips for Perfect Fudge Every Time
· Weather Matters: Humid or rainy days can prevent fudge from setting properly and make it sticky. If it’s humid, aim for the higher end of the temperature range (240°F).
· Prevent Graininess: The key is to not stir the mixture once it starts boiling (Method 1) and to let it cool sufficiently before beating. Stirring can cause sugar crystals to form.
· Why Did My Fudge Not Set? This is usually due to not cooking it to a high enough temperature. A candy thermometer is your best friend.
· Why Is My Fudge Hard & Crumbly? This is from over-beating or cooking to too high a temperature.
· Get Creative with Add-Ins:
· Salted Caramel Pecan: Use the easy method and swirl in ½ cup of extra caramel sauce and a handful of pecans before chilling.
· Chocolate Swirl: Melt ½ cup of semi-sweet chocolate chips and swirl it through the fudge before it sets.
· “Snickers” Fudge: Add chopped peanuts and mini chocolate chips.
Enjoy your homemade caramel fudge! It makes a wonderful gift and is always a crowd-pleaser.