Description
This Easy Caramel Fudge is rich, creamy, and melt-in-your-mouth delicious. Made with just a few simple ingredients, it’s a perfect sweet treat for holidays, gifts, or anytime you crave a decadent dessert.
Ingredients
Units
Scale
Makes about 16 pieces
- 1 (14 oz / 396 g) can sweetened condensed milk
- 1 cup (200 g) light brown sugar, packed
- 1/2 cup (115 g) unsalted butter, cubed
- 1/4 cup (60 ml) golden syrup (or light corn syrup)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (optional, for salted caramel flavor)
Instructions
- Prepare the pan:
- Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
- Combine the ingredients:
- In a medium, heavy-bottomed saucepan, combine the sweetened condensed milk, brown sugar, butter, and golden syrup.
- Cook the fudge:
- Heat the saucepan over medium heat, stirring constantly until the sugar dissolves and the mixture is smooth.
- Bring the mixture to a gentle boil, then reduce the heat to low. Continue stirring for 8-10 minutes, or until the mixture thickens and pulls away slightly from the sides of the pan.
- Add flavorings:
- Remove the saucepan from the heat and stir in the vanilla extract and salt, if using.
- Pour and set:
- Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula. Allow it to cool at room temperature for 1-2 hours, then refrigerate for at least 2 hours until fully set.
- Cut and serve:
- Once the fudge is firm, lift it out of the pan using the parchment overhang. Cut into small squares and enjoy.
Notes
- Storage: Store the fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
- Add-ins: For extra texture, mix in 1/4 cup (30 g) of chopped nuts, chocolate chips, or crushed pretzels before pouring into the pan.
- Golden Syrup Substitute: If you don’t have golden syrup, use light corn syrup or maple syrup as an alternative.