There’s something undeniably enchanting about homemade sweets—the rich aromas filling your kitchen, the joy of creating something delectable from scratch, and the pure delight on everyone’s faces when they take that first bite. Today, we’re diving into the art of making wavy caramel fudge, a treat that’s as visually stunning as it is delicious. Perfect for sharing during festive seasons or indulging on a cozy evening in, this caramel fudge is sure to become a favorite in your confectionery repertoire.
Why You’ll Love This Recipe
- Versatility in Texture: Whether you prefer your fudge soft and dreamy or with a satisfying chew, this recipe lets you customize the texture to your liking.
- Simple Ingredients: Made with pantry staples, there’s no need for exotic ingredients.
- Fun and Creative: The wavy swirl not only adds visual appeal but also makes the cooking process more engaging.
Ingredients You’ll Need
Before we begin, let’s gather all the ingredients:
- 50g unsalted butter: Adds richness and a smooth texture to the fudge.
- 300g granulated sugar: Sweetens the fudge and contributes to its structure.
- 300g heavy cream: Provides creaminess and a luxurious mouthfeel.
- 150g light corn syrup: Prevents crystallization and ensures a smooth fudge.
- 10g white wine vinegar: Enhances the caramel flavor and balances the sweetness.
- 1 teaspoon pure vanilla extract: (Optional) Adds depth and warmth to the flavor.
- A pinch of sea salt: (Optional) Elevates the caramel notes and balances the sweetness.
Note: For a more pronounced caramel flavor, you can substitute granulated sugar with brown sugar.
Equipment
- Heavy-bottomed saucepan: Prevents the mixture from burning.
- Candy thermometer: Essential for achieving the perfect fudge consistency.
- Wooden spoon or silicone spatula: For stirring the mixture.
- 8×8 inch square baking pan: Lined with parchment paper for easy removal.
- Sharp knife: For cutting the fudge into shapes.
- Optional cookie cutters: For fun shapes.
Step-by-Step Guide to Making Wavy Caramel Fudge
Step 1: Prepare Your Workspace
Before you start cooking, ensure your workspace is clean and organized. Line your baking pan with parchment paper, leaving some overhang on the sides to lift the fudge out easily once it’s set.
Step 2: Combine the Ingredients
In your heavy-bottomed saucepan, add:
- 50g unsalted butter
- 300g granulated sugar
- 300g heavy cream
- 150g light corn syrup
- 10g white wine vinegar
Tip: Cut the butter into smaller pieces to help it melt faster and more evenly.
Step 3: Heat the Mixture
Place the saucepan over medium heat. Stir the mixture gently until the sugar has completely dissolved, and the butter has melted. This ensures a smooth texture in your final fudge.
Step 4: Bring to a Boil
Increase the heat slightly and bring the mixture to a gentle boil. Once boiling, reduce the heat to maintain a steady simmer. Do not stir the mixture once it starts boiling, as this can cause crystallization, leading to a grainy fudge.
Step 5: Monitor the Temperature
Attach your candy thermometer to the saucepan, ensuring it doesn’t touch the bottom. The temperature your mixture reaches will determine the texture of your fudge:
- Soft & Dreamy: 251-257°F (121-125°C)
- Chewy Goodness: 284-293°F (140-145°C)
- Hard & Snappy: 320°F (160°C)
Decide on your preferred texture beforehand. For a classic fudge that’s soft yet holds its shape, aim for the lower end of the soft ball stage (around 240°F or 116°C).
Step 6: Achieve the Perfect Consistency
Allow the mixture to simmer without stirring until it reaches your desired temperature. This may take anywhere from 15 to 25 minutes. Keep a close eye on the thermometer.
Safety Note: The mixture is extremely hot. Handle with care to avoid burns.
Step 7: Remove from Heat and Cool Slightly
Once the target temperature is reached, remove the saucepan from the heat. Let it sit undisturbed for about 5 minutes. This allows the bubbling to subside and the temperature to drop slightly, making it safer to handle.
Step 8: Add Flavorings
Stir in the vanilla extract and a pinch of sea salt if you’re using them. Mix thoroughly until well combined. This is also the stage where you can get creative by adding mix-ins like chopped nuts, chocolate chips, or swirls of caramel sauce for that wavy effect.
Tip: To create a wavy swirl, drizzle a separate caramel or chocolate sauce over the top and use a toothpick to create patterns.
Step 9: Pour into the Prepared Pan
Carefully pour the fudge mixture into your lined baking pan. Use a spatula to spread it evenly. Gently tap the pan on the countertop to remove any air bubbles.
Step 10: Let It Set
Allow the fudge to cool at room temperature for about an hour, then transfer it to the refrigerator to set completely. This can take anywhere from 2 to 4 hours.
Step 11: Cut into Shapes
Once the fudge is fully set, lift it out of the pan using the parchment overhang. Place it on a cutting board and use a sharp knife to cut it into squares. For festive occasions, use cookie cutters to create fun shapes like pumpkins, stars, or hearts.
Tip: Warm the knife under hot water and dry it before slicing for cleaner cuts.
Serving and Storing Your Fudge
- Serving: Arrange your fudge pieces on a decorative plate or wrap them individually in parchment paper squares tied with a ribbon for gifting.
- Storing: Keep the fudge in an airtight container. It will stay fresh at room temperature for up to two weeks or in the refrigerator for up to a month.
Tips and Tricks
- Avoid Crystallization: Ensure all the sugar is dissolved before the mixture boils, and avoid stirring once it starts boiling.
- Use a Reliable Thermometer: Accuracy is key in candy-making. Test your thermometer beforehand by placing it in boiling water—it should read 212°F (100°C).
- Humidity Matters: Try to make fudge on a dry day. Excess humidity can affect the setting process.
Customize Your Fudge
- Chocolate Lovers: Stir in 1 cup of dark or milk chocolate chips after removing the mixture from the heat.
- Nutty Twist: Add chopped pecans, almonds, or walnuts for extra crunch.
- Festive Flavors: Incorporate spices like cinnamon or nutmeg during the cooking process for a seasonal touch.
Perfect for Trick & Treating! 🎃
With Halloween around the corner, wrap your fudge pieces in orange and black parchment paper, or use spooky-shaped cookie cutters to delight trick-or-treaters. This homemade caramel fudge not only satisfies sweet cravings but also adds a personal touch to your festive celebrations.