Easy Soft Caramel Fudge with Heavy Cream (Homemade)

Make soft, creamy caramel fudge at home with cream, butter, and sugar. An easy, fail-safe fudge recipe with tips for perfect texture every time.

Cook Time 15

Stiffen time 4

Total Time 4 15

Course Sweets and Sweet Baking

Cuisine American

Servings fudge

Calories 195 kcal

Ingredients you need per step are listed below the step in Italic

Use a large, heavy-bottomed pan. Spread sugar in a thin layer. Heat on medium and let it slowly caramelise to amber, about 10 minutes.
1 cup fine granulated sugar
Add the remaining sugar, cream, butter, vanilla and salt. Add a candy thermometer and cook on medium until the mixture reaches 237 ℉ (about 10 minutes). (No thermometer? Use the softball test.)
2 cups fine granulated sugar, ⅞ cup heavy cream, 1 stick butter, 1 tablespoon vanilla extract, ½ teaspoon sea salt
Remove from heat and let stand for 5 minutes.
Butter a 6 × 8 inch (15 × 20 cm) pan and line with parchment paper.
After 5 minutes, start stirring with a spatula. It will thicken. Stop when a line drawn through the fudge doesn’t close immediately (about 5 minutes).
Pour into the pan and smooth the top.
Let set at room temperature. After 4–5 hours, cut into cubes.

1. Sugar: Fine caster sugar caramelises most evenly. Caramelising part of the sugar is what gives that deep caramel flavor.

2. Cream and butter: These keep the fudge creamy and stop the sugar from setting hard.

3. Vanilla: No vanilla extract? Use 2 teaspoons of vanilla sugar.

4. Salt: Salt makes caramel taste better. For a salted-caramel vibe, double it.

5. Temperature matters: Aim for 237°F (114°C). Too low = sauce, too high = toffee. Use a thermometer or do the soft-ball test.

6. Storage:

Room temperature: Store airtight, in the dark (sunlight can melt or discolor it).
Do not refrigerate: the fridge can change the texture and make it melt because of moisture. Keeps about 1 week.
Freezer: Wrap each piece in parchment paper, store in a freezer container, and thaw at room temperature (about 1 hour). Keeps for about 2 months.

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