Based on the photo, this looks like a soft, creamy caramel fudge made by cooking butter, brown sugar, and cream until thick, then setting the mixture in a lined pan and cutting it into small squares.
🍯 Ingredients
- 1 cup (225 g) unsalted butter
- 2 cups (400 g) light brown sugar, packed
- 1 cup (240 ml) heavy cream
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) light corn syrup or golden syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Optional
- 1 cup (175 g) white chocolate chips, for an extra creamy texture
- Flaky sea salt, for sprinkling
👩🍳 Instructions
1. Prepare the pan
Line an 8-inch (20 cm) square pan with parchment paper, leaving some overhang on the sides for easy removal.
2. Start the caramel
Add the butter, brown sugar, granulated sugar, heavy cream, corn syrup, and salt to a heavy-bottomed saucepan.
Place over medium heat and stir until the butter melts and the sugar dissolves.
3. Cook
Bring the mixture to a steady boil, stirring frequently so it doesn’t scorch.
Continue cooking until the caramel reaches 234–238°F (112–114°C) on a candy thermometer.
This temperature gives the fudge its soft but sliceable texture.
4. Add vanilla
Remove the saucepan from the heat and carefully stir in the vanilla.
If using white chocolate, add it now and stir until completely melted and smooth.
5. Beat the mixture
Let the caramel cool for about 5–10 minutes, then beat vigorously with a wooden spoon or hand mixer until it becomes thicker, slightly lighter, and loses some of its glossy appearance.
6. Set
Pour into the prepared pan and smooth the top.
Sprinkle lightly with flaky sea salt if desired.
Refrigerate for 2–3 hours, or until firm.
7. Cut
Lift the fudge out using the parchment paper. Let it sit at room temperature for about 10 minutes, then cut into small squares with a sharp knife.
Yield: about 25–36 pieces.
⭐ Tips for Perfect Caramel Fudge
- Use a candy thermometer: Temperature is much more reliable than cooking time for fudge.
- Don’t rush the cooking: Undercooked fudge can remain too soft.
- Don’t overcook: Temperatures significantly above the target can produce hard, crumbly fudge.
- Cut with a warm knife: Dip the knife in hot water, wipe it dry, and slice.
- For the smoothest texture, use a heavy-bottomed saucepan and avoid scraping any crystallized sugar from the sides into the mixture.
❓ FAQs
Can I make this without a candy thermometer?
Yes, but the thermometer makes the result much more consistent. Without one, cook until the mixture reaches the soft-ball stage: a small drop placed into cold water should form a soft, pliable ball.
Why is my fudge too soft?
It was probably not cooked to a high enough temperature. Return it to the saucepan with a small splash of cream and carefully reheat to around 236°F (113°C).
Why did my fudge become grainy?
Sugar crystals can form if the mixture is stirred aggressively while the sugar is dissolving or if sugar crystals remain on the sides of the pan. Keep the sides of the pan clean and make sure the sugar is fully dissolved before boiling.
Can I use evaporated milk instead of heavy cream?
Yes, but the texture may be slightly different. Heavy cream produces a richer, smoother fudge.
How should I store caramel fudge?
Keep it in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks. Separate layers with parchment paper.
📌 Blogger-Friendly Recipe Card
Caramel Fudge
Description:
This easy homemade caramel fudge is rich, buttery, creamy, and wonderfully soft. Made with brown sugar, butter, cream, and vanilla, it’s an irresistible homemade treat that’s perfect for gifting, holidays, or satisfying a sweet tooth.
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Cooling/Setting Time: 2–3 hours
Total Time: About 3 hours
Servings: 25–36 pieces
Ingredients
- 1 cup (225 g) unsalted butter
- 2 cups (400 g) light brown sugar, packed
- 1 cup (240 ml) heavy cream
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) light corn syrup or golden syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Optional: 1 cup (175 g) white chocolate chips
- Optional: flaky sea salt
Instructions
- Line an 8-inch square pan with parchment paper.
- Combine butter, brown sugar, granulated sugar, cream, corn syrup, and salt in a heavy saucepan.
- Heat over medium heat, stirring until the butter melts and sugar dissolves.
- Bring to a boil and cook until the mixture reaches 234–238°F (112–114°C).
- Remove from heat and stir in vanilla. Add white chocolate if using.
- Cool for 5–10 minutes, then beat until thickened and slightly lighter.
- Pour into the prepared pan and smooth the surface.
- Refrigerate for 2–3 hours until firm.
- Remove from the pan and cut into squares.
Notes: Store in an airtight container. For clean cuts, use a warm, dry knife.
