Caramel fudge is one of the simplest and most satisfying homemade candies you can make. With only a few basic ingredients — usually butter, brown sugar, condensed milk, and white chocolate — you can create a rich, velvety treat that tastes like something from a luxury confectionery shop. The pieces in your picture have a flawless smooth surface, a soft but firm interior, and a deep milky caramel color. Achieving that texture requires slow melting, low heat, and proper chilling.
This recipe ensures that your fudge won’t become grainy, sticky, or too hard. Instead, each square will melt on your tongue, with that buttery caramel sweetness that everyone loves.
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Ingredients
Main Fudge Mixture
- 1 cup (225 g) unsalted butter
- 1 ½ cups (330 g) packed light brown sugar
- 1 can (397 g / 14 oz) sweetened condensed milk
- 1 tablespoon golden syrup or corn syrup (helps prevent crystallization)
- 1 teaspoon vanilla extract
- 500 g white chocolate, chopped (or white chocolate chips)
Optional Enhancements
- A pinch of sea salt (for salted caramel fudge)
- ½ teaspoon caramel essence (for deeper flavor)
- ⅓ cup crushed nuts (if you want a variation)
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Equipment Needed
- Heavy-bottom saucepan
- Silicone spatula
- Square pan (20×20 cm)
- Parchment paper
- Sharp knife
Using a heavy saucepan is very important. Thin pans cause burning, sticking, and uneven texture.
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Step-by-Step Instructions
1. Prepare the Pan
- Line your square pan with parchment paper.
- Leave some overhang on the sides so you can lift the fudge out easily.
Smooth fudge begins with a clean, lined pan so the mixture can spread and harden evenly.
2. Melt Butter Slowly
Place the butter into the saucepan and melt it over low heat.
Do not rush this step — caramel fudge burns very easily.
Let the butter melt gently until fully liquid and slightly foamy.
3. Add Brown Sugar and Syrup
Once the butter is completely melted:
- Add the brown sugar
- Add the golden syrup (or corn syrup)
Stir slowly until the sugar dissolves.
It’s important that no visible grains of sugar remain; otherwise, your fudge may turn grainy later.
The syrup prevents sugar crystallization, giving fudge its silky firmness.
4. Add Condensed Milk
Pour in the entire can of sweetened condensed milk.
Stir continuously with a silicone spatula so it does not stick or scorch.
Gradually, the mixture turns smooth and caramel-colored.
5. Cook the Caramel Mixture
Continue cooking the mixture over low to medium-low heat, stirring non-stop for 8–10 minutes.
You’re looking for:
- Bubbling like molten lava
- A thicker consistency
- Slight darkening of color
Be very careful — this mixture gets extremely hot.
Never boil aggressively.
A gentle bubble is ideal to avoid burning or separating.
6. Turn Off Heat & Add White Chocolate
Remove the saucepan from the heat completely.
Add the chopped white chocolate.
Because the mixture is very hot, the chocolate will melt quickly.
Stir until smooth, glossy, and lump-free.
This step gives your fudge:
- Creaminess
- Firm-but-soft texture
- The pale caramel color seen in your picture
The color depends on how long you cooked the sugar mixture.
Longer cooking = deeper caramel tone.
7. Add Vanilla & Optional Salt
Add the vanilla extract.
If making salted caramel fudge, add a pinch of sea salt too.
Stir everything together.
8. Pour into Pan
Pour the hot fudge mixture into your prepared square pan.
Tap the pan gently on the counter to remove air bubbles.
Smooth the top with a spatula.
It should look silky and glossy at this stage.
9. Chill
Place the pan in the refrigerator for at least 3 hours, but overnight is even better.
As it cools, the fudge will:
- Firm up
- Achieve a creamy, sliceable texture
- Develop that matte finish seen in your photo
Do not freeze — freezing changes the texture and can cause sugar crystals.
10. Cut into Perfect Squares
Lift the fudge out of the pan using the parchment.
Use a sharp knife to cut clean squares.
If the knife sticks, dip it in hot water and dry it before each cut.
This gives you smooth, factory-perfect pieces.
Your fudge should:
- Slice neatly
- Have a creamy center
- Hold its shape
- Look exactly like the squares in your image
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Storage
- Store in an airtight container
- Keeps in the fridge for 2–3 weeks
- Freezes well for up to 3 months
- Do not store uncovered — fudge easily dries out
⭐ Variations
1. Salted Caramel Fudge
Add ½ teaspoon sea salt.
2. Peanut Butter Caramel Fudge
Replace 100 g of white chocolate with peanut butter.
3. Double Caramel Fudge
Stir in caramel bits or drizzle caramel sauce before chilling.
4. Vanilla Milk Fudge
Skip brown sugar; use white sugar for a paler result.
⭐ Tips for Success
Use Low Heat
High heat ruins fudge by burning the sugars.
Keep Stirring
Prevents sticking and graininess.
Use Good White Chocolate
Cheap chocolate makes greasy fudge.
Let It Chill Fully
The texture improves dramatically.