Easy Caramel Fudge Recipe (2024)

FAQs

What's the difference between caramel and caramel fudge? ›

What is fudge? While caramel usually contains just one key ingredient, fudge is made from a perfectly balanced mixture of sugar, butter, and milk. Plus, it's not heated as high — around 115 degrees Celsius.

Luxury Scottish Sea Salt & Caramel Fudge Cartons 150g

Filled with our luxury hand made Sea Salt & Caramel Fudge. The addition of sea-salt enhances the sweet vanilla/caramel notes in each bite of fudge. Ingredients: sugar, glucose syrup, sweetened condensed skimmed milk, palm oil*, flavouring, sea salt (2%), salt.

In this recipe, sweetened condensed milk is cooked until it creates a deliciously rich caramel sauce! The best part is this recipe has ONE ingredient! Just one!

It might be that you haven't dissolved all the sugar before boiling the fudge mixture. It could be that there just wasn't enough fluid or fat to enable the sugar to dissolve or it might even be that the fudge wasn't beaten long enough or hard enough. All of these factors could be the cause of grainy fudge.

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

Ingredients. Milk, cream, sugar, corn syrup, skim milk, high fructose corn syrup, whey, water, chocolate liquor, hydrogenated coconut oil, peanut oil, alkalized cocoa, mono and diglycerides, buttermilk, butter, natural flavors, soy lecithin, pectin, salt, cellulose gum, xanthan gum, guar gum, annatto (color), vanilla.

Fudge Didn't Set

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

Evaporated milk doesn't have sugar added. The sweetened condended milk is needed as no extra sugar is added to the fudge. If evaporated milk were used then the fudge would not be sweet enough and also would still be too soft unless the fudge is frozen.

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.

Should you stir fudge while boiling? ›

Don't stir!

Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.

Caramel and dulce de leche might look and taste somewhat similar, but they are actually pretty different. While caramel is made from slowly simmering water and sugar until it caramelizes, dulce de leche is made from simmering milk and sugar super slowly until it turns into a creamy, caramelized substance.

Bake for about 1.5 to 2 hours, or until the condensed milk has turned into a rich caramel colour* Check occasionally and add more hot water to the larger pan if needed.

Pour the condensed milk into a baking dish and bake. Alternatively, pour it into a double boiler and simmer. Either way, you'll have caramel sauce in about two hours.

There are many different kinds of caramel, including soft caramels, hard caramels, and chewy caramels. Soft caramels are made with a high proportion of milk or cream, which gives them a soft, creamy texture. Hard caramels, on the other hand, are made with very little milk or cream, and have a harder, crunchier texture.

Carmel and caramel are not different spellings of the same word. Caramel is the correct spelling if you're talking about food or colors. Carmel is a misspelling when used in those contexts, but it is a word that can be used as a name for people or places.

Based on the type of reactant that is used, the caramel is divided into one of four different types, or classes. They are: Class I (E150a), Class II (E150b), Class III (E150c), and Class IV (E150d). Each class of caramel color has different specifications on color intensity and hue.

Although fudge often contains chocolate, fudge is not the same as chocolate. Chocolate is a mix of cocoa solids, cocoa butter and sometimes sugar and other flavorings and is hard and brittle. Fudge is a mixture of sugar, dairy and flavorings that is cooked and cooled to form a smooth, semi-soft confection.