With its thick texture and distinctly sweet, smoky taste, caramel is the perfect ingredient for making fudge. In addition, it is easy to use: all you have to do is cook some ingredients to thicken them and let them cool in the fridge and then cut them into blocks. Keep in mind that these recipes involve using caramel to make the fugde itself (rather than to garnish it). If you want to make caramel sauce, click here.
Ingrediants
Plain Caramel Fudge
- 640 g of sugar
- 250 ml of water
- 250 ml of heavy cream
- 60 g of butter
- 30 ml of corn syrup
- A pinch of salt (optional)
Recipe with the Dulce de Leche
- 400g jar of dulce de leche or condensed milk
- 120 ml of milk
- 1 vanilla bean, halved and scraped (or 15ml vanilla extract)
- 740 g of sugar
- 120 g of butter
- 30 ml of golden syrup
Steps
Part 1 of 4: Making a Simple Caramel Fudge
Step 1. Line a baking sheet with foil or waxed paper
Any type of pan will work, but this recipe allows you to get a very thick fudge using one that is 20 x 20 or 23 x 23 cm. Grease the paper with cooking spray or a knob of butter.
Greasing the paper makes it easier to remove and cut the fudge at the end of the procedure
Step 2. Cook the sugar and water in a saucepan
Using a sturdy saucepan and setting the flame to a low, constant temperature allows for better results. Initially, try heating the sugar to a medium-low temperature and raise the heat with extreme caution. When the liquid comes to a boil, turn the heat down slightly to bring the mixture to a simmer.
Only stir until the sugar has dissolved in the water. It is normal to be tempted to stir the mixture vigorously, but this can alter its consistency, as it causes the introduction of air and the formation of lumps
Step 3. Let the mixture cook until it reaches a faint amber color
Simmer the liquid without stirring it. As the water evaporates and the sugar begins to caramelize, the liquid will gradually take on an amber color. As it thickens, it will then become orange / brown. Your goal is to get a soft amber color. The caramel should still be quite fluid at this stage of preparation.
Step 4. Add the heavy cream, corn syrup and salt
Incorporate these ingredients gradually and in order. Cut the butter into thin slices and pour them into the mixture to incorporate them evenly. At this point it is necessary to start mixing again. Fold the edges of the caramel inward (which usually tend to cook earlier), moving them from the sides to the center of the pot.
Be careful when adding heavy cream. When the caramel comes into contact with the liquid, it can bubble and splash. Since it will be hot and sticky, try to avoid possible splashes. Try wearing gloves and pour the heavy cream away
Step 5. Cook the mixture until it reaches a temperature between 112 and 116 ° C
Fill a cup or bowl with cold water. Try dropping a small amount of caramel into the water: it will be ready when you can grab it and press it until it forms a soft and viscous sphere. This stage is technically called a soft ball. If only soft fillets are formed, it is not ready yet. If, on the other hand, a firm or hard sphere forms, then you have gone further.
At this point the mixture should have a beige or brown color, made slightly orange by the heavy cream. Keep an eye out for the caramel: while it is raw, consider that it can burn in a matter of minutes
Step 6. Beat it until thick
Remove the caramel from the heat. Beat it with an electric hand mixer (or whisk or spoon if you are doing this with extreme caution). It will gradually become thick, smooth and firm as you beat it. This can take 3 to 5 minutes. Evaluate it according to your judgment: if it seems to you that it has reached the right consistency, then it is ready.
Step 7. Pour the mixture into the pan you lined
Be careful when pouring it - it will still be hot and sticky. It is essential to wear a pair of gloves.
Step 8. Let the caramel cool
Place the pan filled with boiling caramel in the fridge (without covering it) for about an hour. Remove it, cover it and put it back in the refrigerator, allowing it to cool for another 2-4 hours. Once it has a firm but chewy texture, remove it from the fridge and place it on the kitchen counter (out of reach of children and pets) to wait for it to come to room temperature.
Step 9. Cut the fudge
Carefully lift the wax paper from the pan to remove the fudge in a single block. Cut it into cubes using a kitchen knife. Serve them alone or to decorate a gift box.
Since the fudge is quite thick, it is best to cut it into small pieces
Part 2 of 4: Making the Dulce de Leche Fudge
Step 1. Line a baking sheet
This step is exactly the same as in the previous section. Line the bottom and sides of a 20 x 20 or 23 x 23 cm baking sheet with a sheet of wax paper or aluminum foil. Grease it with a thin layer of cooking spray or butter.
Step 2. Melt the white chocolate
You can use the microwave, but if you have time it is preferable to opt for the bain marie method. Read this article to find out more. In any case, simmering it is preferable to prevent the chocolate from burning or clumping.
Step 3. Mix all the ingredients in a saucepan and bring to a boil
Pour the milk, dulce de leche, melted white chocolate, vanilla, butter, golden syrup, and sugar into a saucepan. Adjust the heat to medium-low and stir well. Once the ingredients have formed a smooth, thick mixture, raise the heat to bring it to a boil.
Don't have the dulce de leche? Don't worry - you can do this at home with a can of condensed milk. Click here to find out more
Step 4. Simmer with constant stirring
Lower the heat to simmer the ingredients. Let the caramel simmer, stirring constantly for about 10 minutes until it reaches an intense golden color. If you smell smoke or notice it is taking on a darker orange / brown color, take it off the heat immediately.
Step 5. Beat until smooth and thick
The caramel should be beaten for about 3-5 minutes. It will be ready once it reaches a thick but smooth consistency.
Just like in the previous recipe, you can use an electric hand mixer or spoon. Either way, be sure to wear gloves to avoid burning yourself with caramel splashes
Step 6. Pour it into a lined pan
Let it cool in the fridge. After a few hours it should take on a firm but chewy consistency.
Step 7. Cut it into squares and serve
You should be able to remove it from the pan by simply lifting the wax paper or foil. Cut the block into cubes using a kitchen knife. It will be ready to eat immediately.
Part 3 of 4: Making the Dulce de Leche
Step 1. Buy a can of condensed milk
The dulce de leche is a spreadable cream that tastes of caramel characterized by a thick consistency and a brown color. Perfect for making fudge, it can be found in stores that sell products imported from Latin America. But if you can't find it, making it at home is easy: just use simple condensed milk. Follow the steps in this section to do this.
Step 2. Put the can in a pot of water
To start, remove the label and place it on the side in a large saucepan or cast iron saucepan. Pour in some water until the can is generously covered (calculate at least 5 cm above it).
This step is crucial: if the can is not covered entirely, it could break or explode
Step 3. Boil the water with the can inside
Bring the water to a boil, then reduce the heat to simmer. Don't forget to lower the heat, otherwise the condensed milk can burn.
Step 4. Let it simmer for a few hours
The time required varies according to your tastes. Generally, let it simmer for about 2 to 3 hours (the longer you cook the condensed milk, the darker and bitter it will become).
Check the water level from time to time - the can should always be completely submerged in the liquid, so add more if necessary
Step 5. Remove the can
Do this with care, as it will be hot. Use a skimmer or tongs to protect yourself. Let it cool to room temperature before opening it.
Do not open it while it is hot. Since a lot of pressure has built up in the can, the dulce de leche may splash on you.
Part 4 of 4: Tips for Serving it
Step 1. Top it with a thin layer of chocolate to make a 2 tier dessert
Caramel fudge is delicious on its own, but chocolate lovers can add this ingredient if they just can't help it. To get started, follow one of the recipes shown above. Once you have placed the caramel fudge in the lined pan, melt some chocolate (whichever you prefer). Pour it over the fudge creating a single thin layer. When it is time to take it out of the fridge, the fudge will have a delicious patina of chocolate on the surface.
Read this article to learn how to melt chocolate
Step 2. Sprinkle some salt
The salt and caramel combination is a classic, just like peaches and whipped cream or mustard and mayonnaise. Sprinkling a pinch of fine sea salt on the caramel fudge allows you to add slight salty notes to the sweet taste that distinguishes this dessert.
- The fine salt (such as that of the Himalayas) can in any case be replaced with simple table salt.
- The secret is to use little. An overdose of salt can overpower the caramel flavor.
Step 3. Garnish with chopped dried fruit
Walnuts, peanuts, pistachios, almonds and other types of nuts all go well with the creamy texture and sweet flavor of caramel. Chop up any dried fruit you like and sprinkle it over the fudge. You can also use a mix of nuts.
If you plan to serve it at a party, be sure to indicate that the fudge contains dried fruit to alert guests who have allergies
Step 4. Use the fudge to dip the strawberries
Apparently salt, caramel and strawberries are ingredients that have nothing to do with each other, but a taste is enough to change your mind! Try serving them with a set of skewers to make a simple fondue at home.
The flavor of ripe strawberries goes much better with caramel than the tart taste of unripe strawberries
Advice
- In the first recipe it is not necessary to cook sugar with water. It is in fact possible to prepare the so-called dry caramel by heating only the sugar. This greatly facilitates the cooking process, but there is a much greater risk of burning the sugar or ruining its consistency when stirring it.
- The fudge can be stored for a long time. However, if you keep it in the fridge, use an airtight container to prevent it from drying out.
