This classic Caramel Fudge is a show-stopping dessert that combines the deep, toasted flavor of homemade caramel with the richness of butter and cream. The secret lies in melting sugar until it turns a golden amber, then carefully pouring it into the boiling cream mixture to create a smooth, glossy base. Once cooked to the soft-ball stage, a dash of baking soda aerates the fudge, giving it a light, airy texture that melts in your mouth. Loaded with broken pecans, this fudge offers a delightful contrast between the chewy caramel and crunchy nuts. It’s the perfect gift for the holidays or a luxurious addition to any cookie platter. Simple ingredients transform into an elegant treat that feels like it came from a high-end confectioner.
Caramel Fudge
Description
This classic Caramel Fudge is a show-stopping dessert that combines the deep, toasted flavor of homemade caramel with the richness of butter and cream. The secret lies in melting sugar until it turns a golden amber, then carefully pouring it into the boiling cream mixture to create a smooth, glossy base. Once cooked to the soft-ball stage, a dash of baking soda aerates the fudge, giving it a light, airy texture that melts in your mouth. Loaded with broken pecans, this fudge offers a delightful contrast between the chewy caramel and crunchy nuts. It&# 226;ÂÂs the perfect gift for the holidays or a luxurious addition to any cookie platter. Simple ingredients transform into an elegant treat that feels like it came from a high-end confectioner.Ingredients
Directions
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Grease a 9-inch square baking pan with butter and set aside.
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In a heavy 4-quart saucepan, combine 4 cups of sugar and the light cream.
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Place the saucepan over medium heat and bring the mixture to a boil, stirring until the sugar dissolves.
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While the cream mixture heats, pour the remaining 2 cups of sugar into a heavy 10-inch skillet.
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Melt the sugar in the skillet over medium heat, stirring constantly until it begins to liquefy.
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Continue stirring the sugar in the skillet until it is completely melted and turns a golden amber color; watch closely to prevent scorching.
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Once the sugar is fully melted, carefully pour it in a thin, steady stream into the boiling sugar-cream mixture, stirring constantly.
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Remove the skillet from the heat immediately after pouring to avoid a scorched taste.
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Return the saucepan to medium heat and cook the combined mixture without stirring until it reaches 246ðF (119ðC) (soft-ball stage) on a candy thermometer.
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Remove the saucepan from the heat.
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Quickly stir in the baking soda and butter. The mixture will foam up significantly.
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Let the fudge stand undisturbed for 30 minutes until it thickens slightly but is still pourable.
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Stir in the broken pecans until evenly distributed.
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Pour the mixture into the prepared buttered pan.
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Allow the fudge to cool completely at room temperature.
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Once firm, cut into squares with a sharp knife.
Nutrition Facts
Servings 19
- Amount Per Serving
- Calories 5511.6kcal
- % Daily Value *
- Total Fat 431.1g664%
- Saturated Fat 78.9g395%
- Cholesterol 132.0mg44%
- Sodium 321.9mg14%
- Total Carbohydrate 434.2g145%
- Dietary Fiber 49.0g196%
- Sugars 383.4g
- Protein 49.6g100%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
