Caramel fudge is easy to make and so rich and creamy. Each bite is delicious and caramel fans will love this recipe.
You really can’t go wrong with fudge. Everyone loves it! This caramel fudge is so delicious.
It is soft and creamy with the perfect amount of caramel. Plus, it is not hard to make. Don’t let fudge scare you!
With just a few easy steps, anyone can master fudge. It turns out perfectly every time. Give it a try.
- Sweetened Condensed Milk
- Brown Sugar
- Unsalted Butter
- light Corn Syrup
- White Chocolate Melts
How to make caramel fudge:
First, you need an 8X8 baking pan and line it with parchment paper. Don’t skip this step because it makes it much easier to lift out the fudge later!
Second, get out a large sauce pan and add the sweetened condensed milk, sugar, butter, corn syrup and salt. Heat this mixture on low and stir until all the sugar has been dissolved.
It is really important to watch the mixture closely so that it does not burn. Don’t walk away while this is cooking!
Next, increase the heat to medium and cook for 3 to 5 minutes until the mixture has thickened. Continue to watch the mixture closely so it does not burn!
Now, remove the mixture form the heat. Once the pan is off the stove, add in the white chocolate melts and keep stirring until all the chocolate chips have melted.
Finally, pour the mixture into the baking dish you prepared earlier. Let the fudge mixture cool at room temperature and then cover the pan and place in the refrigerator.
The fudge needs to stay in the fridge for at least 4 hours. Once set, cut and serve.
What is a Candy Thermometer?
This is a long thermometer that is used for cooking to measure different stages of cooking. It is often used in making candy so you can measure the temperature of the sugar solution.
You don’t need one for this fudge recipe as it is super easy!
Just follow the instructions closely!
How do you harden Fudge?
Just make sure to cook the fudge the appropriate amount of time. If you don’t cook it long enough, this will cause the water to not evaporate and the fudge will be soft. Whereas, overcooking the fudge will make the fudge have too little water and can result in crumbly fudge.
Fudge is one of those recipes that don’t require a lot of steps but they must be followed precisely.
If you have already made the fudge and it was too soft, you need to reheat the fudge and mix it again so that you have the desired consistency.
- Make sure the fudge has fully set before you cut and serve. If you cut the fudge too soon, it will be messy and not provide clean lines.
- I prefer to use white chocolate melts in this recipe as it melts smoother then white chocolate chips. If you do not have white chocolate melts, use a high quality white chocolate diced into smaller pieces instead.
- I recommend making this fudge recipe on the stovetop verses the microwave to prevent the fudge from being grainy so that the brown sugar can be fully dissolved. The sugar is dissolved more easily in this recipe by using the stove top.
- For even more tips, learn how to make fudge perfectly every time.
How to store
Fudge needs to be stored inside an air tight container in the refrigerator. Unlike cookies, you don’t want to leave on the counter at room temperature. Fudge goes in the fridge!
This recipe is easy and delicious!
It is so yummy. The recipe is rich and sweet so a little goes a long way. Fudge is so pretty on a dessert platter or served for special occasions.
However, it is not hard at all to make. You can really enjoy fudge year round. It is so good! Let us know how you like this fudge recipe once you make it.
Print this caramel fudge recipe:
- 1 can Sweetened Condensed Milk 14 oz
- 1 cup Brown Sugar
- 1/2 cup Unsalted Butter 1 stick
- 2 Tbsp Light Corn Syrup
- 1/4 tsp Salt
- 1 cup White Chocolate Melts
- Line an 8X8 baking pan with parchment paper.
- Place the sweetened condensed milk, sugar, butter, corn syrup and salt in a large sauce pan. Heat on low and stir until all the sugar has been dissolved. Watch closely so that the mixture does not burn.
- Increase the heat to medium and cook in the sauce pan for 3-5 minutes until the mixture has thickened. Watch the mixture closely so it does not burn.
- Next, remove the mixture form the heat, stir in the white chocolate melts and continue to stir until all the chocolate chips have melted.
- Then transfer the mixture to the prepared pan. Allow the mixture to cool at room temperature and then cover the pan and move the pan to the refrigerator for at least 4 hours.
- Once the fudge has fully set, cut and serve!
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