A rich and creamy caramel fudge that melts in my mouth every time—this is the kind of treat I keep coming back to. Whether I’m making a batch for holiday gifting, a dessert platter, or just to satisfy my own sweet cravings, this caramel fudge never disappoints.
Why You’ll Love This Recipe
I love how simple and foolproof this fudge recipe is. It’s made with pantry staples, comes together on the stovetop, and doesn’t require any fancy equipment beyond a candy thermometer. The end result is a melt-in-my-mouth, buttery caramel square that’s both nostalgic and luxurious. I can tweak it to suit different flavors or dress it up with toppings, but even in its basic form, it’s absolutely irresistible.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups granulated sugar
1 cup brown sugar, packed
1 cup heavy cream
1/2 cup unsalted butter
1/4 cup light corn syrup
1 tsp vanilla extract
1/4 tsp salt
directions
I start by lining an 8×8-inch square baking pan with parchment paper and lightly greasing it.
In a heavy-bottomed saucepan, I combine the granulated sugar, brown sugar, cream, butter, corn syrup, and salt.
I cook it over medium heat, stirring constantly until the mixture comes to a boil.
Then I continue cooking, stirring occasionally, until the mixture hits 240°F (115°C) on a candy thermometer—this is the soft-ball stage.
I remove it from the heat and let it cool for 5 minutes.
After that, I stir in the vanilla extract and beat the mixture with a wooden spoon until it thickens and loses its gloss.
I pour it into the prepared pan and smooth the top with a spatula.
Finally, I let it cool completely at room temperature before cutting it into small squares.
Servings and timing
This recipe makes about 25 pieces of caramel fudge.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
Sometimes I like to sprinkle sea salt on top before it sets to give it that salted caramel twist. Chopped nuts like pecans or walnuts make a great mix-in for a bit of crunch. I’ve also tried stirring in a swirl of melted chocolate or topping with crushed pretzels for a sweet and salty combo. If I want to go festive, I’ll add a pinch of cinnamon or even pumpkin spice.
storage/reheating
I store my caramel fudge in an airtight container at room temperature, and it keeps well for up to 2 weeks. For longer storage, I place the squares in layers separated by parchment paper and refrigerate them. If I want to soften it up slightly, I just let it sit at room temp for a few minutes. I don’t recommend reheating it—it’s meant to be enjoyed as-is.
FAQs
How do I know when the fudge has reached the soft-ball stage?
I always use a candy thermometer and look for 240°F (115°C). Without a thermometer, I drop a bit of the mixture into cold water—it should form a soft, pliable ball.
Can I use salted butter instead of unsalted?
Yes, I’ve used salted butter in a pinch. I just skip the added salt in the recipe to keep the flavor balanced.
Why did my fudge turn out grainy?
Graininess usually comes from undissolved sugar crystals. I make sure to stir until fully dissolved before boiling, and I avoid stirring once it’s boiling to prevent crystallization.
Can I freeze caramel fudge?
Yes, I freeze it in an airtight container with layers of parchment between the pieces. It keeps well for up to 3 months. I just thaw it in the fridge before enjoying.
What can I do if I don’t have corn syrup?
I’ve replaced corn syrup with honey or golden syrup in the past. The texture changes slightly but it still turns out delicious.
Conclusion
This creamy caramel fudge is one of those recipes I always keep in my back pocket. It’s easy, satisfying, and versatile enough to make for any occasion. With a perfect balance of sweetness and that silky texture, it’s a crowd-pleaser every time. Whether I’m making it as a treat for myself or to share, it never sticks around for long.
