Ingredients

Caramel Fudge Ingredients

160 grams heavy cream (33%) / about 3/4 cup
1 tablespoon vanilla extract
500 grams sugar / about 2.5 cups
160 grams unsalted butter (82.5%) / about 3/4 cup
We recommend:
For heavy cream 33%:
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For vanilla extract:
Prime 50 Organic Madagascar Vanilla Beans. Whole Grade A Vanilla Pods for Vanilla Extract and Baking
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For granulated sugar:
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For unsalted butter 82.5%:
Beurre D'Isigny French AOP Unsalted Butter
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Instructions

Step 1

Prepare the Caramel

In a heavy-bottomed saucepan, add half of the *sugar*. Gradually melt it over medium heat. Continue adding the remaining sugar in portions, stirring often until it *caramelizes* to an *amber color*.

Step 2

Incorporate the Butter

Add room temperature *butter* to the caramel and stir until completely combined.

Step 3

Infuse the Cream

Heat the *cream* gently in a saucepan until it's nearly boiling. Add in the *vanilla extract*.

Step 4

Combine Cream and Caramel

Slowly and carefully incorporate the heated cream into the caramel, stirring continuously to integrate fully.

Step 5

Cook the Caramel Fudge

Return the saucepan to the heat. Cook the mixture to *120°C* (248°F), stirring constantly to prevent burning.

Step 6

Set the Fudge

Line a form with parchment paper and grease it lightly. Pour the caramel mixture into the prepared form.

Step 7

Chill the Fudge

Allow the caramel fudge to cool in the refrigerator for about *3 hours* until it reaches a firm consistency.

Step 8

Cut and Store

Cut the cooled caramel into candy-sized pieces. Optionally, sprinkle with salt and wrap in parchment wrappers for *storage*.

Servings

The charm of caramel fudge lies in its versatility. 🌟 Serve these rich, buttery morsels with a sprinkle of sea salt for that *divine* sweet-salt contrast that sends your taste buds into overdrive. Looking to spice things up? Try pairing your caramel fudge pieces with a scoop of vanilla ice cream, letting the warm and cold textures blend together in a *blissful* harmony. 🍨 Or perhaps serve alongside hot coffees, allowing the *smooth* caramel to effortlessly melt away into comforting flavors. ☕ Hosting a party? These charming squares make elegant additions to a dessert platter, sitting pretty next to chocolate truffles or candied nuts. The options are endless, and the joy they bring is boundless! 🎉

Equipment

Heavy-bottomed saucepan

An essential for even heat distribution and preventing the sugar from burning while making caramel.

We recommend:
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Wooden spoon or heat-resistant spatula

Perfect for stirring the caramel mixture regularly to achieve a smooth consistency.

We recommend:
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Meat thermometer

Ensures your caramel reaches the ideal 120°C temperature without overcooking.

We recommend:
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Parchment paper

Use to line your tray for easy removal and slicing of the cooled fudge.

We recommend:
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Variations

How about a gluten-free twist? 🌾 Simply ensure your vanilla extract is certified gluten-free. For a vegan version, opt for **vegan butter** and replace **cream** with coconut cream for a luscious, tropical undertone. 🥥 This tiny swap holds the promise of delectable, allergy-friendly treats that don't skimp on flavor. Meanwhile, keep the delectable sweetness alive by experimenting with different flavors; swap vanilla for a splash of almond essence or rum for a sophisticated twist. 🍷 Enchanting, isn't it? Feel free to explore and let your culinary creativity thrive!

Faq

  • Why does my caramel taste burnt?

    This usually happens when sugar is cooked at too high a temperature or for too long. Use a heavy-bottomed saucepan and cook on medium heat while stirring continuously to avoid burning.

  • How do I know when my caramel fudge is ready?

    Use a meat thermometer to check that the mixture reaches 120°C; that’s the sweet spot for setting caramel fudge.

  • Can I add nuts to my caramel fudge?

    Absolutely! Fold in some chopped nuts like pecans or walnuts after your mixture reaches 120°C for an added crunch.

  • How can I store my caramel fudge?

    Store cooled fudge in an airtight container between sheets of wax paper to prevent sticking. It will keep for up to 2 weeks.

  • What can I do if the fudge is too hard?

    If your fudge is too hard, try reheating it with a splash of cream. Stir it until smooth, then cool again.

  • Can I freeze caramel fudge?

    Yes, you can freeze it! Wrap individual pieces in parchment paper and place them in an airtight container, separating layers with wax paper, for up to 3 months.

Nutrition facts

Creamy Caramel Fudge Delight Recipe
Recipe Yield:Approximately 30 candies
Calories:Per candy
Calories (Min - Max):60 - 80
Total Fat:4.5g
Saturated Fat:3g
Protein:0g
Total Carbohydrate:8g
Total Sugars:7g