Caramel Fudge

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.

Course Dessert, Snack

Cuisine American

Keyword caramel fudge, old-fashioned caramel fudge

Cook Time 27

Cooling Time 3

Total Time 3 27

Servings serves

Calories 88kcal

Author Makyla Baines

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 8x8" 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