ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Dessert Recipes

How to make soft caramel fudge from scratch

Updated on August 8, 2014

Caramel was first born when 17th century settlers started cooking sugar with water to create hard candies. Once people started mixing in sugar, milk and butter, it then evolved into a chewy, tasty confection. With a few adjustments to these core ingredients, you can create caramel fudge from scratch. Here's how:


Cook Time

Prep time: 30 min
Cook time: 2 hours
Ready in: 2 hours 30 min
Yields: 40 squares

Ingredients

  • 1/4 lb butter
  • 1 small tin sweetened condensed milk
  • 2 tablespoons golden syrup
  • 1 cup dark brown sugar
  • 3/4 cup white chocolate chips

Instructions

  1. Melt the butter in a sauce pan using a low heat setting
  2. When the butter is melted, stir in the condensed milk.
  3. Continue to stir the mixture until the ingredients are completely blended.
  4. Now stir in the golden syrup, and continue to stir.
  5. Add in the brown sugar and continue to stir until the mixture starts to bubble (not boil). Ensure the ingredients blend, but watch out for turning up the heat too much lest you over burn the sugar (very easy to do). Turn the mixture down to simmer.
  6. As the mixture is simmering, continue to stir it for eight or nine minutes. It's important that it be creamy smooth.
  7. Next, mix in the white chocolate chips, and keep stirring until the mixture is again smooth.
  8. Take a baking tray, one that is 10 to 12 inches long and about 2 inches deep and lightly grease it with butter. Pour the warm fudge mixture let it cool for 10 minutes and be sure that it sets well. Then put it in the fridge for a couple of hours. Sometimes I use the freezer for about 15 minutes to speed up the process, then I put the pan in the fridge.
  9. When the fudge is solid, cut into 40 squares.
5 stars from 1 rating of Caramel fudge

Comments

Submit a Comment

No comments yet.