Easy Caramel Fudge Recipe with a Secret Ingredient
Caramel fudge, with its rich, buttery flavor and smooth, melt-in-your-mouth texture, is a beloved treat that has stood the test of time. Whether you’re indulging in it during the holidays, treating yourself on a cozy night in, or sharing it with loved ones, caramel fudge never fails to delight the taste buds.
What sets caramel fudge apart from other confections is its luxurious blend of caramelized sugar, creamy butter, and condensed milk.
The process of caramelization infuses the fudge with a depth of flavor that is both indulgent and comforting. The smooth texture melts on the tongue, while the subtle hint of salt cuts through the sweetness, leaving behind a perfect balance of flavors.
Questions often asked about this recipe
Can I use salted butter instead of unsalted butter?
A: While you can use salted butter, be mindful that it may affect the overall saltiness of the fudge. Adjust the amount of additional sea salt accordingly to achieve your desired flavor balance.
How can I prevent my caramel fudge from becoming grainy?
A: Stirring the fudge mixture constantly while it cooks helps prevent sugar crystals from forming, resulting in a smoother texture. Additionally, make sure to use fresh ingredients and avoid stirring the fudge once it reaches the soft ball stage to prevent crystallization.
Can I add nuts or other mix-ins to my caramel fudge?
A: Absolutely! Chopped nuts, such as pecans or walnuts, dried fruit, or even chocolate chips can be stirred into the fudge mixture just before pouring it into the baking dish for added flavor and texture.
Latest Reviews:
1. Samantha R. – ★★★★★
“I’ve tried many caramel fudge recipes over the years, but this one is by far the best! The instructions were easy to follow, and the fudge turned out perfectly smooth and creamy. The addition of sea salt really elevated the flavor and balanced out the sweetness. My family couldn’t get enough of it, and I’ll definitely be making another batch soon!”
2. Michael B. – ★★★★
“As a self-proclaimed fudge aficionado, I’m always on the lookout for new recipes to try. This caramel fudge recipe caught my eye, and I’m glad I gave it a shot. The flavor was rich and decadent, just as I had hoped. My only critique is that the cooking time seemed a bit longer than expected, but the end result was worth the wait. Overall, a solid recipe that I’ll be adding to my repertoire.”
3. Emily S. – ★★★★★
“I’m not usually one to write reviews, but I had to make an exception for this caramel fudge recipe. It was absolutely divine! The fudge had the perfect texture – smooth, creamy, and melt-in-your-mouth delicious. I appreciated the thorough instructions, which made the process feel foolproof. My friends were impressed, and I was thrilled with how it turned out. This recipe is a keeper!”
4. David M. – ★★★★
“I’ve been on a bit of a fudge-making kick lately, and this caramel fudge recipe was next on my list to try. The ingredients were simple and easy to find, and the steps were straightforward. I did encounter a minor issue with the fudge setting properly, but I think that may have been due to my candy thermometer not being entirely accurate. Nevertheless, the flavor was fantastic, and I’ll definitely be giving it another go.”
Everything you need to make Caramel Fudge:
Recipe: Caramel Fudge
Ingredients:
1 can (14 ounces) sweetened condensed milk
1 cup granulated sugar
½ cup unsalted butter, cubed
¼ cup light corn syrup
1 teaspoon vanilla extract
½ teaspoon sea salt, plus extra for sprinkling (optional)
How to make it:
Instructions:
Prepare an 8×8 inch baking dish by lining it with parchment paper, leaving an overhang on two opposite sides for easy removal of the fudge later.
In a heavy-bottomed saucepan, combine the sweetened condensed milk, granulated sugar, unsalted butter, and light corn syrup.
Place the saucepan over medium heat, stirring constantly until the sugar has dissolved and the mixture comes to a gentle boil.
Once the mixture reaches a boil, insert a candy thermometer and continue to cook, stirring frequently, until it reaches 240°F (soft ball stage) on the thermometer.
Remove the saucepan from the heat and stir in the vanilla extract and sea salt until well combined.
Immediately pour the hot caramel mixture into the prepared baking dish, spreading it evenly with a spatula.
If desired, sprinkle additional sea salt over the top of the fudge for a salty-sweet finish.
Allow the fudge to cool at room temperature for at least 2 hours, or until set.
Once set, use the parchment paper overhang to lift the fudge out of the baking dish. Cut into squares or rectangles using a sharp knife.
Store the caramel fudge in an airtight container at room temperature for up to two weeks, or in the refrigerator for longer shelf life.
Printable Recipe:
Caramel Fudge
Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 1 cup granulated sugar
- ½ cup unsalted butter, cubed
- ¼ cup light corn syrup
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt, plus extra for sprinkling (optional)
Instructions
Prepare an 8x8 inch baking dish by lining it with parchment paper, leaving an overhang on two opposite sides for easy removal of the fudge later.
In a heavy-bottomed saucepan, combine the sweetened condensed milk, granulated sugar, unsalted butter, and light corn syrup.
Place the saucepan over medium heat, stirring constantly until the sugar has dissolved and the mixture comes to a gentle boil.
Once the mixture reaches a boil, insert a candy thermometer and continue to cook, stirring frequently, until it reaches 240°F (soft ball stage) on the thermometer.
Remove the saucepan from the heat and stir in the vanilla extract and sea salt until well combined.
Immediately pour the hot caramel mixture into the prepared baking dish, spreading it evenly with a spatula.
If desired, sprinkle additional sea salt over the top of the fudge for a salty-sweet finish.
Allow the fudge to cool at room temperature for at least 2 hours, or until set.
Once set, use the parchment paper overhang to lift the fudge out of the baking dish. Cut into squares or rectangles using a sharp knife.
Store the caramel fudge in an airtight container at room temperature for up to two weeks, or in the refrigerator for longer shelf life.
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