Delicious Caramel Fudge Recipe: Creating the Perfectly Rich, Buttery, and Indulgent Homemade Treat for Dessert Lovers Everywhere
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As a food photographer and videographer, I have the pleasure of combining my love for delicious meals and visual storytelling. My passion for recipe experimentation has led me to create mouth-watering dishes that have earned rave reviews from friends and family alike (I’m still waiting for my honorary chef’s hat!). If you haven’t checked out my other articles yet, I highly recommend taking a look at my Classic Chocolate Fudge recipe or learning How to Freeze Fudge for future enjoyment.
One long-standing family tradition is gifting homemade fudge and cookies for Christmas. While we usually made traditional chocolate fudge (sometimes with nuts), I recently started exploring different flavors. My current favorite is a fudge with a chocolate base and a soft caramel layer on top that’s so good, it’ll make you want to share it with everyone you know (or maybe just keep it all for yourself!). In this article, I’ll guide you through the process of making this delightful treat, and you can also find inspiration for other fudge variations in my articles about White Chocolate Cranberry Pecan Fudge and Chocolate Peanut Butter Fudge. So, let’s dive into the world of caramel fudge and make a dessert that will impress even the pickiest of eaters!
Growing up, the holiday season meant time spent in the kitchen, creating scrumptious treats to share. This tradition has evolved over the years, and experimenting with new flavors and techniques brings excitement to the process. It’s like being a mad scientist, but with sugar and chocolate!
Not only do I enjoy crafting unique and tasty recipes, but I also love discovering and recommending kitchen tools that make cooking feel like a breeze. As you follow along with this caramel fudge recipe, I’ll share some of my favorite tools that have saved me more times than I can count.
Fudge is a versatile and customizable dessert, perfect for sharing with others or secretly hoarding in your secret stash (we won’t tell!). In this article, we’ll explore the wonderful world of caramel fudge together and create a dessert that will impress even the pickiest of eaters. Let the fudge-making adventure begin!
EQUIPMENT
- Measuring Cup
- Measuring spoons
- 1 Saucepan
- 1 Glass mixing bowl large
- Spatulas
- 1 8X8 Glass baking pan
- 1 Parchment paper sheets
- 1 5 Wheel Dough Cutter
- 1 Knife large
- Disposable Vinyl Gloves
Caramel Fudge Ingredients
The ingredients for this caramel fudge recipe are quite simple. You’ll need chocolate chips, sweetened condensed milk, butter, and vanilla extract for the chocolate base, as well as caramel candies and heavy cream for the caramel layer. The use of sweetened condensed milk in this recipe ensures a smooth, creamy texture that will have you coming back for seconds (or thirds, we won’t judge).
One of the best things about making fudge is its versatility. You can easily customize this recipe to create different flavor combinations or add extra ingredients to suit your taste preferences.
If you’re feeling adventurous, you can experiment with other caramel fudge variations, such as Salted Caramel Fudge, which adds a delightful contrast between sweet and salty flavors.
For those who love playing with different textures, consider adding crunchy elements like nuts, pretzels, or toffee bits to your caramel fudge. The possibilities are endless, so feel free to get creative and make a caramel fudge that’s uniquely your own. And if you ever need more inspiration, don’t forget to check out my other fudge recipes, such as Pistachio Fudge and Pumpkin Spice Fudge.
Chocolate layer
- 3 cups Semi-Sweet Chocolate Chips
- 14 oz sweetened condensed milk 1 can
- ¼ cup unsalted butter room temperature
- 1 tsp vanilla extract
Caramel layer
- 2 cups caramel bites 1 bag, 11 oz
- ¼ cup heavy cream
INSTRUCTIONS
- Measure all ingredients.
- Fill a cooking pot 1/3 of the way with water, bring to a simmer, turn down to low heat, and place a large bowl over the pot, ensuring the bowl doesn’t touch the water.
- Combine chocolate chips, condensed milk, butter, and vanilla extract together in the bowl.
- Continuing to mix until everything is combined, about 10 minutes.
- By the end, ensure that your fudge mixture is smooth and free of any chunks.
- Line a baking pan with parchment paper.
- Pour the fudge mixture into the pan and smooth with a silicone spatula. Place the pan in the fridge while preparing the caramel layer.
- Now it’s time to prepare your caramel layer: Fill the cooking pot 1/3 of the way with water again, bring to a simmer, turn down to low heat, and place a large bowl over the pot, ensuring the bowl doesn’t touch the water.
- Add caramel and heavy cream into the bowl.
- Stir the mixture periodically using a silicone spatula.
- Melt the caramels, stirring for 15 minutes or until smooth.
- Pour the caramel over the chocolate fudge, smoothing gently with a spatula.
- Refrigerate for a minimum of 2 hours, or preferably overnight.
Cutting fudge
- Remove the fudge from the fridge.
- Peel fudge off the parchment paper. Place the fudge on a cutting board. Wear disposable gloves to prevent leaving fingerprints on the fudge.
- Using a 5-wheel pastry cutter, score the fudge, then turn the fudge block 90 degrees and score again.
- The fudge should now be scored into even squares.
- With a large knife, cut the edges of the fudge, wiping the knife with a wet kitchen towel after each cut.
- With the edges neatly squared, your fudge block is now ready to be cut into smaller pieces.
- Cut the fudge block along the scored lines, wiping the knife with a wet kitchen towel after each cut.
- Turn the fudge block 90 degrees and push the pieces back together.
- Finish cutting the fudge using the scored guidelines.
- Enjoy your perfect caramel fudge pieces!
Caramel Fudge Variations
There are many delicious caramel fudge variations you can try:
- Classic Chocolate Fudge
- White Chocolate Cranberry Pecan Fudge
- Chocolate Peanut Butter Fudge
- Chocolate Fudge with Peanut Butter Swirl
- Pistachio Fudge
- Pumpkin Spice Fudge
- Candy Cane Fudge
- Cranberry Pistachio Fudge
- Eggnog Fudge
- Chocolate Pistachio Fudge
- Candy Corn Fudge
Serving and Gifting Ideas
Fudge makes for an excellent gift or dessert platter centerpiece. For ideas on how to package fudge as a gift, check out my article on How to Package Fudge for Gifts. You can also create a beautiful dessert platter by arranging different types of fudge together. Consider trying seasonal fudge recipes like Pumpkin Spice Fudge, Candy Cane Fudge, and Cranberry Pistachio Fudge to add variety and color to your presentation.
How to Cut Fudge
Storing Fudge
To store fudge: first, wrap it securely in parchment paper or transfer it to an airtight container. Then, label the date on the outside of the wrapping and store it at room temperature for up to 2-3 weeks.
To freeze uncut fudge: first, grab a freezer-safe Ziploc bag and label the date on the outside. Transfer the block of fudge to the bag and release the extra air while sealing the bag closed. Store the fudge in the freezer for 2-3 months. Move the frozen fudge to the fridge to thaw for 2 days before cutting and serving.
How to Package Fudge for Gifts
More Fudge Recipes
Tips and Tricks for Perfect Fudge
Achieving the right consistency and flavor for your fudge may take some practice. Here are a few tips to help you:
- Use a candy thermometer to ensure proper cooking temperature.
- Stir your ingredients gently to prevent sugar crystals from forming.
- Allow the fudge to set in the refrigerator for at least 2 hours before cutting.
For more advice on fudge-making and storage, refer to my article on How to Freeze Fudge.
Caramel Fudge
Equipment
- 1 Saucepan
- 1 Glass mixing bowl large
- 1 Knife large
Ingredients
- 3 cups Semi-Sweet Chocolate Chips
- 14 oz sweetened condensed milk 1 can
- ¼ cup unsalted butter room temperature
- 1 tsp vanilla extract
Caramel layer
- 2 cups caramel bites 1 bag, 11 oz
- ¼ cup heavy cream
Instructions
- Measure all ingredients.
- Fill a cooking pot 1/3 of the way with water, bring to a simmer, turn down to low heat, and place a large bowl over the pot, ensuring the bowl doesn't touch the water.
- Combine chocolate chips, condensed milk, butter, and vanilla extract together in the bowl
- Continuing to mix until everything is combined, about 10 minutes.
- By the end, ensure that your fudge mixture is smooth and free of any chunks.
- Line a baking pan with parchment paper.
- Pour the fudge mixture into the pan and smooth with a silicone spatula. Place the pan in the fridge while preparing the caramel layer.
- Now it's time to prepare your caramel layer: Fill the cooking pot 1/3 of the way with water again, bring to a simmer, turn down to low heat, and place a large bowl over the pot, ensuring the bowl doesn't touch the water.
- Add caramel and heavy cream into the bowl.
- Stir the mixture periodically using a silicone spatula.
- Melt the caramels, stirring for 15 minutes or until smooth.
- Pour the caramel over the chocolate fudge, smoothing gently with a spatula.
- Refrigerate for a minimum of 2 hours, or preferably overnight.
Cutting fudge
- Remove the fudge from the fridge.
- Peel fudge off the parchment paper. Place the fudge on a cutting board. Wear disposable gloves to prevent leaving fingerprints on the fudge.
- Using a 5-wheel pastry cutter, score the fudge, then turn the fudge block 90 degrees and score again.
- The fudge should now be scored into even squares.
- With a large knife, cut the edges of the fudge, wiping the knife with a wet kitchen towel after each cut.
- With the edges neatly squared, your fudge block is now ready to be cut into smaller pieces.
- Cut the fudge block along the scored lines, wiping the knife with a wet kitchen towel after each cut.
- Turn the fudge block 90 degrees and push the pieces back together.
- Finish cutting the fudge using the scored guidelines.
- Enjoy your perfect caramel fudge pieces!
Video
Nutrition
Thanks for the tips. I thought the fudge had to be refrigerated. But sounds like if I put it in an airtight Christmas tin, it will be ok on the counter for 2 weeks- huh?
You’re welcome, Sarah! Yes, fudge stored in an airtight Christmas tin should be perfectly fine on the counter for up to 2 weeks—though let’s be real, it might not last that long if anyone gets a taste! 😄 Just keep it in a cool, dry spot, away from heat or sunlight, to keep it fresh. Around here, fudge disappears faster than I can blink! 🍫🎄✨