This old-fashioned caramel fudge recipe is reminiscent of the kind Grandma used to make. It’s rich and creamy and simply melts in your mouth with every bite.
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Made using traditional candy-making methods, this caramel fudge recipe begins by boiling sugar and milk in a pot. After adding the remaining ingredients, it is boiled until it reaches the soft ball stage, then poured into a tray to set.
Many quick modern fudge recipes, such as this White Chocolate Oreo Fudge, use sweetened condensed milk instead of sugar. While these recipes are easy and delicious, sometimes you just want to bite into a delightful piece of traditional fudge!
This easy-to-follow recipe will help you make the best batch of caramel fudge, which your friends and family will love!
If you like classic fudge, you’ll also enjoy this Grandma’s Old-Fashioned Fudge Recipe.
Gifting Tips
Fudge is a delightful holiday treat that can be added to a dessert table, a grazing board, or given as a gift.
Wrap a few pieces of fudge in cellophane bags and add a lovely satin ribbon for the occasion. This is a simple and thoughtful homemade Christmas gift idea that your loved ones will be thankful for!
Tools to Use
Ingredients
The printable recipe card below has the full ingredients list and instructions.
- White granulated sugar – a key ingredient in this fudge recipe. It melts down into a thick, silky liquid, which is essential for achieving the desired smooth and creamy texture of fudge.
- Condensed Milk – this adds a sweet creamy flavour to the fudge. Not to be confused with evaporated milk.
- Milk – full-fat whole milk.
- Butter – if you use salted, omit the salt from the recipe.
- Golden Syrup – this is a thick sugar syrup that adds a rich caramel flavour to the fudge. You could replace this with corn syrup or treacle syrup though I haven’t tested this.
- Salt – omit if your butter is salted.
How to Make Caramel Fudge
Place the white sugar and milk in a small saucepan. Heat gently over low heat, stirring constantly until the sugar dissolves. This process takes about 10-12 minutes, so be patient. The sugar will eventually dissolve.
Add the condensed milk, butter, salt, and golden syrup to the sugar mixture. Stir until the butter has fully melted and combined.
Bring to a boil and continue boiling until the mixture reaches the softball stage or the temperature reaches 230℉ (115℃), stirring occasionally to stop burning.
Remove from the heat and let the mixture cool for 2 minutes.
Beat the mixture until it begins to thicken up. Pour into a buttered or lined 8×8″ pan (or something similar, keeping in mind the bigger the dish the thinner the fudge will be).
Leave to cool and set for 2-3 hours.
Remove from the pan and cut into 1″ (2.5cm) squares.
Test Kitchen Tips
- Don’t rush the process. Keep the stovetop on a low setting, or things will burn.
- Use a candy thermometer for more accurate results.
- Use butter to grease the pan. You can also use baking paper if you prefer.
- Leave to fully cool down before cutting into the fudge.
- Store in an airtight container at room temperature. It can also be stored in the fridge, but it is not necessary.
- Freeze the fudge wrapped in waxed paper, then in a ziplock bag for up to 6 months.
More Candy Recipes
Caramel Fudge
Ingredients
- 3 ⅓ cups white granulated sugar 700g
- ½ cup milk 120ml, full-fat
- ½ cup butter 125g
- ½ cup condensed milk 120ml, not evaporated milk
- 1 tablespoon golden syrup
- ⅛ teaspoon salt omit if using salted butter
Instructions
- Place the white sugar and milk in a small saucepan. Heat gently over low heat, stirring constantly until the sugar dissolves. This process takes about 10-12 minutes, so be patient. The sugar will eventually dissolve.
- Add the condensed milk, butter, salt, and golden syrup to the sugar mixture. Stir until the butter has fully melted and combined.
- Bring to a boil and continue boiling until the mixture reaches the softball stage or the temperature reaches 230℉ (115℃), stirring occasionally to stop burning.
- Remove from the heat and let the mixture cool for 2 minutes.
- Beat the mixture until it begins to thicken up. Pour into a buttered or lined 8×8" pan (or something similar, keeping in mind the bigger the dish the thinner the fudge will be).
- Leave to cool and set for 2-3 hours.
- Remove from the pan and cut into 1" (2.5cm) squares.
Notes
- Don’t rush the process. Keep the stovetop on a low setting, or things will burn.
- Use a candy thermometer for more accurate results.
- Use butter to grease the pan. You can also use baking paper if you prefer.
- Leave to fully cool down before cutting into the fudge.
- Store in an airtight container at room temperature. It can also be stored in the fridge, but it is not necessary.
- Freeze the fudge wrapped in waxed paper, then in a ziplock bag for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
