Homemade Caramel Fudge

  • Prep Time
  • Total Time
    1 hour
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Homemade fudge is seriously delicious (no surprise there) and really simple to make BUT it can also be a bit temperamental if you haven’t grown up making it -like me. I decided a while ago that I needed to master the art of making the perfect piece of fudge in time for Christmas, so I have spent the last few months experimenting with different fudge recipes, different ingredients and different temperatures. The kids have absolutely LOVED it, as you can probably imagine. I have finally found the perfect recipe that just works. Every. Single Time.

I hope it works just as well for you as it did for me. This fudge is firm on the outside, soft when bitten into and slightly crumbly. Just like it should be 🙂

I always try to include the kids in the craft and baking sessions, but this one they had to sit out. The sugar gets too hot and the chance of burns and accidents is just too great. If your kids absolutely insists on being a part of it (like mine did) then let them measure out the ingredients, put the glass of water in the freezer and perhaps also let them do the water test. My kids love the water test (because they get to eat the warm caramel, of course) so in spite of owning and using a food thermometer we do the water test 2-3 times when I make fudge. 😉

If you don’t have a food thermometer already, I suggest getting one. It makes the process so much easier without any worry or doubt. You can buy one on www.amazon.in and they don’t cost much. I use a regular food thermometer (not a candy thermometer) and it does the job perfectly. However, make sure your thermometer is accurate before starting by filling a glass with iced water and holding the thermometer in the middle without touching the sides or the bottom for 30 seconds. The display should read 0 degrees Celsius or 32 degrees Fahrenheit. If it shows a different number make sure to adjust the temperature accordingly later in this recipe.

I have added minutes to reach the different stages as well as temperatures in the steps below so you should be able to follow this recipe even without a food thermometer.

Yield: about 80 pieces of 1 inch squares



If you don't have a food thermometer, keep a glass of cold water in the freezer now. You will need it later to check the consistency of your fudge.

Step 1

Start by getting all your ingredients out

Step 2

Mix them all together in a thick-bottomed pot or a pan with higher edges.

Step 3

Melt the ingredients together under medium heat. Keep an eye on the sides and bottom so it doesn't burn but try to not stir too much at the same time -it's a very fine line and sounds very confusing but while doing it, you will know, what I mean

Step 4

After 5min of boiling the caramel, it will start to bubble

Step 5

Keep an eye on the temperature. After 8min of boiling on a medium flame, the temperature reached 107 degrees Celsius and after 13-14 minutes it was 114 degrees Celsius (just after this picture was taken) which means it is time to take it off the flame and leave to cool.

Step 6

If you don't have a thermometer, use the old water trick. Remove the glass of water from the freezer and add a spoonful of hot caramel to the glass. Remove it from the glass. If it's firm it is ready. If it is sticky, you need to continue to cook for a few minutes longer. Repeat the water trick every few minutes.

Step 7

Let the fudge cool down to 43-45 degrees. This takes about 30-40min in Goa at room temperature depending on the season. Keep a tray lined with baking paper ready.

Step 8

When the fudge reached 43-45 degrees start mixing until it turns glossy. Beat the fudge until it firms up. It usually takes a few minutes. Pour the fudge onto the baking paper and let it cool down fully. Some people prefer to keep it in the fridge at this point -that is totally up to you. The fudge also becomes firm when left at room temperature and it's easier to cut when it hasn't been in the fridge.

Step 9

Cut it into squares and store in a airtight container or tupperware. Fudge doesn't go stale or mouldy easily but I would still recommend eating it within a few weeks -especially if you have kept it at room temperature. It will last longer in the fridge of course.

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