Imagine sinking your teeth into a piece of dark rich fudge, with pockets of caramel, the sweetness countered with a layer of semi dark chocolate! Well, that’s what you get with this homemade Chocolate Caramel Fudge recipe!
Just look at those dribbles of caramel oozing from the cubes of decadent fudge! Who could resist a piece, or two, of firm fudge with pockets of sweet smooth caramel!
I’m a huge fan of making my own fudge, you only need to ask Mr E’s work colleagues who are more than happy to sample it! Of course a traditional Vanilla Fudge is really good, but if you fancy something a little more elaborate then do check out our other fudge recipes, such as this Homemade Coffee and Walnut Fudge which marries together a popular flavour combination, Whisky Fudge which carries a wonderful burst of flavour, or this Double Chocolate Fudge with Mini Eggs which is perfect as an Easter Treat.
And let’s not forget our Raspberry and White Chocolate Fudge which is incredibly popular, with good reason!
How to make traditional fudge.
There are a few ways that you can make your own fudge, such as in a microwave the method we used with our Cheat’s Chocolate Orange Fudge, in a slow cooker, or even some really simple no cook fudge recipes (which I’ve seen on the net but have yet to try). But being a traditional sort of girl I really do like the results that boiling the ingredients gives.
I realise that some some people may shy away from making fudge this way, but if you give it your complete attention and keep vulnerable people (as well as pets) out of the way, then the traditional fudge making method is certainly one to try.
If you’re new to making fudge I really would recommend investing in a good quality sugar thermometer. The thermometer that I’ve been using with success for over 12 months is called a Thermospaula. One of the many great things about it is that the thermometer is built into the spatula meaning that, as with many sugar thermometers which are clipped to the side of the pan and often slide down, there is no risk of it taking a false reading of the bottom of the pan. It’s also geat when it comes to tempering chocolate too, as well as making custard or taking the temperature of roasting meat!
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If, however, you’d like to make the confectionery without a thermometer, there are a number of visual clues when making fudge which you can read about in my Double Chocolate Fudge recipe post.
So, here’s how to make Chocolate Caramel Fudge.
rippled into the traditionally made fudge before being coated with a
semi dark chocolate and finished with sprinkles!
Prep time: 10 mins Cook time: 50 mins Yield: 40 – 50 pieces
Large heavy based pan, which holds a volume of at least 3L
Digital Sugar Thermometer (or see note f below)
20cm x 20cm Brownie Tray (or similar)
For the Caramel
- 100ml Water
- 225g Caster Sugar
- 200ml Double Cream
For the Fudge
- 400ml Double Cream
- 135ml Milk
- 135g Unsalted Butter
- 400g Light Muscovado Sugar
- 200g White Caster Sugar
- pinch of Salt
For the layer of Chocolate
- 150g Chocolate
- 100ml Double Cream
- Sprinkles (optional)
Notes: a) Remember, melted sugar is incredibly hot! Do stir the fudge syrup carefully so as to avoid splashing yourself. b) Keep animals, children and other vulnerable people out of the way when making fudge and caramel. c) When heating the mixture and waiting for it to reach 117C / 242F it will feel as though the temperature is stuck at around 104C / 220F for ages. Be patient and keep stirring, it will eventually move and will then increase fairly rapidly. d) Once portioned, store the fudge in an airtight container in a cool place. It will last for up to 2 weeks if stored in the fridge. Allow it to come back to room temperature before eating. e) You will have about half of the caramel left over. The excess could be used to decorate a cake, or it could be enjoyed drizzled over ice cream. Cover the left over caramel (or pour into an airtight container) and store in the fridge for upto 2 wks. f) If you’re making fudge without a thermometer, it can be tested by dropping a small amount of fudge into a glass of cold water. It will form a ‘soft ball’ (or if you prefer your fudge a little firmer aim for ‘firm ball’ stage) when it is ready. Have a few drinking glasses by your oven hob filled with cold water before starting to make your fudge. Before testing wait for the molten sugar to climb up the sides of the pan and then drop back down. Boil for a further 3-4 minutes and then start to test.
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