Oh, homemade fudge – is there anything more comforting and utterly irresistible? For me, nothing beats that rich, melt-in-your-mouth goodness. And when it comes to pure indulgence, my Classic Caramel Fudge recipe is hands-down a winner. It’s the kind of treat that brings smiles all around, whether it’s a spontaneous craving or a planned holiday gathering. I remember my mom making this when I was a kid, and the smell alone was enough to get me to the kitchen in a flash. It’s surprisingly simple to make, proving that you don’t need fancy skills to create something truly spectacular.

Why You’ll Love This Caramel Fudge Recipe

Seriously, this caramel fudge isn’t just a sweet treat; it’s pure happiness! Here’s why you’ll be making it again and again:

Super Easy to Make: You only need a few basic ingredients and a little patience.
Rich & Decadent Flavor: It’s got that perfect buttery, caramel-y taste that just melts in your mouth.
Perfect for Gifting: Wrap up some squares, and you’ve got instant, thoughtful gifts for anyone!
Classic Comfort Food: It’s the taste of nostalgia, pure and simple.
Minimal Ingredients: No weird stuff here, just pantry staples you probably already have!

Ingredients for Classic Caramel Fudge

Getting the perfect caramel fudge starts with using good stuff, so don’t skimp on quality here! Trust me, it makes all the difference in the final taste. You’ll only need a few simple things for this recipe, most of which you probably have already:

Grab these:

2 cups granulated sugar
1 cup unsalted butter (make SURE it’s unsalted, and good quality butter really shines here!)
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (totally optional, but yum if you like a little crunch!)

That’s it! See? So easy.

Step-by-Step Guide to Making Caramel Fudge

Alright, buckle up, buttercups! Making this classic caramel fudge is where the magic really happens. Don’t be intimidated by cooking sugar; it’s actually pretty straightforward if you follow along. My secret? Be patient and keep that spoon moving! The final texture of your fudge depends on these steps, so let’s dive in and make something truly spectacular. If you’re curious about caramel making in general, check out this awesome caramel sauce recipe – it gives you a feel for working with sugar!

Preparing Your Pan for the Caramel Fudge

First things first, you need to get your baking pan ready. Grab an 8×8 inch pan and give it a good greasing. I like to use butter, but a little cooking spray works too. You can even line it with parchment paper, leaving some overhang on the sides – this makes lifting the finished caramel fudge right out a breeze!

Cooking the Caramel Fudge Base

Now for the fun part! In a good, heavy-bottomed saucepan (this is key to preventing scorching!), dump in your granulated sugar, butter, and that can of evaporated milk. Put it over medium heat and stir, stir, stir until the butter is all melted and the sugar looks like it’s no longer grainy. Once that’s done, bring the whole bubbly mixture to a gentle boil. Once it’s boiling, turn the heat down to low. You’ll want to keep stirring *frequently* for about 10 to 12 minutes. This is where you build that glorious flavor and get the right consistency.

Achieving the Perfect Soft-Ball Stage

This is the *most* important part for perfect caramel fudge, so listen up! You need to cook that mixture until it reaches what candy makers call the “soft-ball stage.” What does that mean? Well, if you drop a tiny bit of the caramel into a cup of ice-cold water, it’ll form a soft, pliable ball that you can squish between your fingers. If you have a candy thermometer, aim for 235-240°F. Don’t rush this! Keeping it on low heat and stirring often, even if it feels like forever, prevents crystallization and ensures your fudge is smooth and creamy, not grainy. Trust me on this one!

Adding Flavor and Finishing Touches

Once you’ve hit that soft-ball stage, carefully take the saucepan off the heat. Now’s the time to stir in that teaspoon of vanilla extract – it just wakes everything up! If you’re using nuts, like walnuts or pecans, stir those in now too. Give everything a final gentle stir, then pour that glorious, thick caramel fudge mixture into your prepared pan. Don’t smooth it out too much; just let it settle. Now, the hardest part: you have to let it cool completely, undisturbed, at room temperature. This usually takes about 2 to 3 hours. Resist the urge to poke it!

Tips for the Best Caramel Fudge

Okay, so you’ve got the recipe, but let me give you a few of my personal tricks to make your caramel fudge absolutely legendary. It’s all about the little things, you know?

First off, don’t even think about using anything but good quality, unsalted butter and real vanilla extract. It sounds minor, but trust me, it makes a world of difference in that rich caramel flavor. Also, when you’re cooking the sugar mixture, a heavy-bottomed pot is your best friend. It helps the heat distribute so much more evenly and really cuts down on the chance of scorching. I learned that the hard way once – hot fudge everywhere!

To avoid gritty fudge, which is the absolute worst, stir constantly once it hits a boil, and be super diligent about reaching that soft-ball stage. If you’re not using a thermometer, practice the cold-water test – it’s foolproof! And about stirring while it cools slightly before pouring? It really does give you a smoother texture. It feels like an extra step, but it’s worth it for that silky finish on your caramel fudge.

If your fudge turns out a little too soft, don’t despair! You can often fix it by gently reheating it and cooking it a bit longer. And if it’s too hard, well, that just means you cooked it a tad too long – more of a reason to nibble on the caramel bits while you figure it out! This recipe is super forgiving, and even a slightly imperfect batch is still delicious. For more general baking wisdom, check out this tip on avoiding common mistakes; it’s a lifesaver!

Ingredient Notes and Substitutions for Caramel Fudge

Let’s talk about these magical ingredients for our caramel fudge! The butter really does matter here – stick with unsalted, and use a good quality one if you can. It brings such a lovely richness that makes our fudge sing. And evaporated milk? It’s the secret to that creamy, smooth texture that’s just *so* good. Don’t sub regular milk unless you’re prepared for a slightly different outcome, maybe a bit softer.

Now, about those nuts! Walnuts or pecans are totally classic and add a delightful little crunch. But if nuts aren’t your jam, or you’re worried about allergies, just leave them out! The caramel fudge is still absolutely divine without them. You could even sneak in some mini chocolate chips right at the end, though that makes it more of a caramel-chocolate fudge, and who’s complaining about that, right?

Serving and Storing Your Delicious Caramel Fudge

Once your beautiful caramel fudge has completely cooled, it’s time for the best part – cutting and enjoying! I like to use a sharp knife for clean cuts. Just lift the whole slab of fudge out of the pan using the parchment paper overhang (if you used it) and place it on a cutting board. Cut it into nice, bite-sized squares. Oh, and if you made that caramel sauce, a little drizzle on top of the fudge? Decadent doesn’t even begin to cover it!

Storing this homemade caramel fudge is super simple. Just pop your cut squares into an airtight container. Keep it at room temperature, and it should stay wonderfully fresh and delicious for up to a week. Honestly, it usually doesn’t last that long in my house – it’s just too good to resist!

Frequently Asked Questions About Caramel Fudge

Got questions about whipping up this delicious caramel fudge? I’ve got answers! Making candy can sometimes feel a little tricky, but these common questions should help you out.

Why is my caramel fudge grainy?

Oh, the dreaded graininess! This usually happens when the sugar crystals don’t dissolve completely at the beginning, or if you stir too much after it starts boiling vigorously. For this caramel fudge, make sure you dissolve the sugar really well in the beginning over medium heat, and try to stir gently and infrequently once it’s boiling. Also, reaching that correct soft-ball stage temperature is key!

Can I make this caramel fudge without nuts?

Absolutely! The nuts are totally optional. I love adding walnuts or pecans for a little crunch, but the fudge itself is just as wonderful without them. Just leave them out when you stir them in at the end. It’ll still be rich, smooth, and delicious caramel fudge!

**How do I really know when the fudge is done?**

This is the most crucial part for perfect texture! If you don’t have a candy thermometer, use the cold-water test. Drop about a teaspoon of the mixture into a cup of ice-cold water. If it forms a soft, pliable ball that you can easily squish between your fingers, it’s ready! If it’s too runny, cook it a bit longer and test again. If it gets too hard, you might have to deal with slightly firmer fudge this time around, but hey, it’s still fudge!

Can I freeze caramel fudge?

You can, but I usually don’t! This caramel fudge is best enjoyed fresh at room temperature for about a week. If you do want to freeze it, wrap each square *really* well in plastic wrap, then pop them into an airtight container or freezer bag. Thaw them slowly at room temperature, and they should be pretty good, though the texture might change slightly. For more general recipe questions, feel free to reach out on my contact page!

What if I don’t have evaporated milk?

Evaporated milk really helps with the texture and richness of this specific caramel fudge recipe. If you absolutely can’t find it, you could try using heavy cream at the same measurement. It might make the fudge a tad softer, but it should still turn out delicious! For more about me and my kitchen adventures, check out my About page!

Nutritional Information (Estimated)

Just a heads-up, the nutritional info for homemade treats can really vary depending on exactly what you use – like the brand of butter or nuts! But, generally speaking, one square of this delicious caramel fudge is estimated to have around 120 calories, 5g of fat, and about 20g of sugar. Remember, these are just estimates to give you a general idea!

Classic Caramel Fudge

Author: freddyrecipes.com
Total Time: 2 hours 35 min
Yield: 36 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and decadent homemade caramel fudge recipe.

Ingredients

Scale

2 cups granulated sugar
1 cup unsalted butter
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)

Instructions

Grease an 8×8 inch baking pan.
In a heavy-bottomed saucepan, combine sugar, butter, and evaporated milk.
Cook over medium heat, stirring constantly, until butter is melted and sugar is dissolved.
Bring the mixture to a boil, then reduce heat to low and simmer, stirring frequently, for 10-12 minutes, or until it reaches the soft-ball stage (235-240°F on a candy thermometer).
Remove from heat and stir in vanilla extract and nuts, if using.
Pour the mixture into the prepared baking pan.
Let cool completely at room temperature, about 2-3 hours.
Cut into squares and serve.

Notes

For a smoother fudge, stir the mixture constantly while it cools slightly before pouring into the pan.
Store fudge in an airtight container at room temperature for up to a week.

Prep Time: 15 min
Cook Time: 20 min
Category: Dessert
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 120
Sugar: 20g
Sodium: 15mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg

Keywords: caramel fudge, homemade fudge, easy fudge recipe, chocolate fudge, sweet treat, dessert recipe