Easy Caramel Fudge Recipe 2

Instructions

1. Prepare a square baking dish by lining it with parchment paper, leaving some overhang for easy removal later.

2. In a heavy-bottomed saucepan over medium heat, combine the white sugar, brown sugar, heavy cream, unsalted butter, and salt. Stir constantly until the sugars dissolve and the mixture comes to a gentle boil.

3. Once boiling, reduce the heat to low and insert a candy thermometer into the mixture. Cook the caramel fudge mixture until it reaches 238°F (114°C), which is the soft ball stage.

4. Once the caramel fudge mixture reaches the soft ball stage, remove the saucepan from the heat and stir in the vanilla extract.

5. Allow the caramel fudge to cool slightly for about 5 minutes, then transfer it to the prepared baking dish, spreading it evenly with a spatula.

6. Let the fudge set at room temperature for at least 2 hours, or until it firms up. For faster setting, you can place it in the refrigerator for about an hour.

7. Once the fudge has set, lift it out of the baking dish using the parchment paper overhang and cut it into small squares using a sharp knife.

8. Serve the caramel fudge at room temperature and enjoy the creamy, melt-in-your-mouth goodness. Store any leftovers in an airtight container at room temperature for up to two weeks.