*This post may contain affiliate links. Please see my disclosure for more details!*

Based on the idea of a Classic, This Caramac Fudge is Much Easier to Make Than you Think – So Fudgey, Delicious, and Caramac-y!

I have been wanting to post a recipe for Caramac fudge since I started posting my Caramac recipes, such as my No-Bake Caramac Cheesecake and my Caramac Drip Cake.

I have tried and tried to make this into a ‘cheats’ fudge recipe, like my Honeycomb Crunchie Fudge, Malteser Fudge, and my Biscoff Fudge recipes, but it just didn’t set well enough in my opinion.

I don’t know what I was doing wrong, but following the same idea as my other easy fudge recipes, and it juts wouldn’t set well enough for me to be comfortable. I therefore decided that a traditional take on the fudge might work, and it definitely did.

I used a similar idea to my Oreo Cookies & Cream Fudge and my White Chocolate Fudge, and used a cream base with sugar and syrup to boil it to the ‘soft boil stage’ and create a more traditional fudge and it worked so well I was slightly astounded.

It might sound slightly terrifying when you read the method, but its so much easier than you think. You can easily buy a Sugar Thermometer for a cheap price, and it will make it SO easy you wouldn’t believe. I use mine to make my jams and my fudges, and it can be used for so much more.

Combining the cream, sugar and syrup into the pan and heating it slowly, dissolving the sugar is easy. Mix it so it all incorporates together. Bring the mixture to a rolling boil, and cover with the lid and boil for three minutes. This will bring the temperature right up and start the fudgey creation from creating itself.

I uncover the fudge, give it a quick stir, then add in the Sugar Thermometer and keep an eye on it, till it reaches the soft ball stage. Once its reached the temperature, turn off the heat and stir/beat it till its starting to thicken and it has cooled down. Add in the chopped caramac and melt it so its smooth.

The lucky thing about this recipe being more traditional then most fudge recipes (like my ‘cheats’ one) is that its meant to set at room temperature, and it can be stored at room temperature. If you store it in the fridge, it might go a little hard, as the sugar has made its own structure that will sustain itself.

The Caramac gives the fudge a more caramelly flavour, and the Caramac pieces on top give it decoration, and the extra Caramac hit. Seriously, it is a lot easier to make than you think, and I know you will love it. Enjoy!

Caramac Fudge

Based on the idea of a Classic, This Caramac Fudge is Much Easier to Make Than you Think - So Fudgey, Delicious, and Caramac-y!
Print Pin Rate
Category: Sweets
Type: Fudge
Keyword: Caramac
Prep Time: 30 minutes
Cook Time: 5 minutes
Cooling and Decorating Time: 4 hours
Total Time: 4 hours 35 minutes
Servings: 36 pieces
Author: Jane's Patisserie



  • 300 ml double cream
  • 350 g caster sugar
  • 130 g golden syrup
  • 1 tsp vanilla bean extract
  • 200 g Caramac (chopped)


  • 4 bars Caramac



  • Line a 20x20cm tin and leave to the side.
  • Place the double cream, caster sugar, golden syrup, and vanilla bean extract in a large saucepan and heat gently, stirring until the sugar dissolves.
  • Turn the heat up and bring to a rolling boil, cover and continue boil for 3 minutes! (A rolling boil is when its constantly boiling but not rising up the pan to overflow – if it starts to overflow the temperature is far too high!)
  • Uncover and continue to boil until the temperature reaches 116 °C (Soft Ball Stage) test using a sugar thermometer. It shouldn’t take too long to reach the temperature!
  • When the mixture is hot enough, remove from the heat and beat the mixture carefully so that it doesn't splash for a few minutes till it cools slightly, then add in the 200g chopped Caramac.
  • Beat this until smooth! It won't take long as the heat of the fudge will melt the Caramac almost immediately.
  • Once beaten, pour into the tin.
  • Sprinkle or place on top the extra bars of Caramac however you wish for decoration.
  • leave to set at room temperature for at least 4 hours – sometimes it can take overnight!
  • Portion into small pieces and enjoy!


  • If you don’t have a sugar thermometer, you can see if the fudge is ready by dropping a little into a cup of cold water. If a soft, squeezable piece of fudge is formed, it is ready. But BE CAREFUL – it is EXTREMELY hot! It usually takes between 7-8 minutes of a rolling boil to reach the temperature.
  • If you do want to buy a Sugar Thermometer  however, I really do recommend this one!
  • I found my Caramac in Tesco, but its available in Asda, and most other supermarkets too!


Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Dawn H on December 8, 2020 at 11:26 am

    Hi jane, I was wondering if you maybe had a vanilla fudge that I could try? All the vanilla fudge recipes I’ve tried turn out like toffee

  2. Caitlin on November 23, 2020 at 8:23 pm

    Hi jane, could I just use the fudge recipe without adding the caramac for a vanilla fudge recipe? Loved how smooth it was and wanted to know if it would be ok

    • Jane's Patisserie on November 24, 2020 at 10:31 am

      It’s worth a go, but this fudge works because of the added chocolate! Without sometimes it can be a little too soft x

  3. Caitlin on November 23, 2020 at 3:47 pm

    Hi, I was just wondering if I could use condensed milk and if so how would I go about doing the recipe with it, thank you

    • Jane's Patisserie on November 24, 2020 at 10:31 am

      For caramac fudge the condensed milk version doesn’t work very well as caramac isn’t chocolate, so it doesn’t set!

  4. Gemma Quinn on September 18, 2020 at 1:41 pm

    Hi Jane, I tried this caramac fudge after loving your malteser fudge. For some reason my fudge this time just didn’t set. I left it out to set at room temperature overnight then even tried fridge and freezer. The fudge still remained very gooey. Any ideas where I went wrong.

    • Jane's Patisserie on September 18, 2020 at 1:42 pm

      Did you use a thermometer to check it was definitely the correct temperature? The most common reason by far that this type of fudge sets soft is that it hasn’t been boiled enough as it’s completely different to the Malteser fudge!

  5. Maria on June 10, 2020 at 8:51 pm

    I am a HUGE fan of your recipes, set up my love for baking. Do you think this would work if i replaced the Caramac with Milkybar or other varieties like terrys choc orange, keeping the method and quantities the same? Thanks, Maria x

  6. Jenny on June 8, 2020 at 8:01 am

    I absolutely love your fudge recipes!

    I made the caramac fudge for the third time yesterday but over night ‘sugar bloom’ (is my guess) seems to have affected the caramac pieces on top. Have you seen this issue before?

    My last 2 were stored on the counter top too in a container and the weather was actually hotter than the last couple of days.

    • Jane's Patisserie on June 8, 2020 at 9:13 am

      So sugar bloom is still perfectly edible and won’t affect the taste – but sometimes (it can be random bars from the same batch, but only some will bloom) bars will bloom after temperature changes and moisture. It may just be that this time, moisture got to it somehow and it’s caused it!

    • Jenny on June 8, 2020 at 12:43 pm

      Thanks Jane!

  7. Kirsty on November 4, 2019 at 9:33 am

    Made this last night and although it tastes great and melts in the mouth I found it so crumbly! Did I do something wrong?

    • Jane's Patisserie on November 4, 2019 at 12:09 pm

      It could be that it crystalised ever so slightly if the sugar wasn’t quite dissolved properly before boiling, but ‘classic’ fudges can sometimes be a little crumbly! x

  8. Judles on March 24, 2019 at 1:59 pm

    Hi Jane, Just wondering if I could use regular vanilla extract as I don’t have vanilla bean extract in? Thanks

    • Jane's Patisserie on March 24, 2019 at 6:16 pm

      Yes! Just don’t use vanilla essence as it’s not really vanilla and nasty stuff!

  9. Jill on July 26, 2018 at 5:59 pm

    How long does the fudge last? 🙂

    • Jane's Patisserie on July 26, 2018 at 9:15 pm

      Up to a month if stored in an airtight container in a cool place – it doesn’t need to be in the fridge as its ‘proper’ fudge! x

  10. Izzy on October 21, 2017 at 3:50 pm

    Hi Jane! These look really great & I’m excited to try them, but wanted to ask what type of fudge does it create? Is it the smooth/chewy/creamy kind that you get in pic’n’ mix selections, or is it more like crumbly fudge (the types I seem to find in places like Cornwall)? Thanks!

    • Jane's Patisserie on October 21, 2017 at 5:09 pm

      This particular one is kinda in the middle of the two. More smooth than crumbly, but it depends if it crystallises slightly as that will make it crumbly.

  11. Michele Kirsch on October 20, 2017 at 11:39 pm

    Where do u find caramac?

  12. Chere Wright on February 3, 2017 at 4:50 pm

    Help, where may I purchase “caramac”? I am on the USA, (New York Upstate area)

    • Jane's Patisserie on February 3, 2017 at 4:51 pm

      Caramac is a UK thing I think so I can’t really help you I’m afraid!

    • Christine on February 4, 2017 at 4:44 pm

      Amazon has them

    • Susan on January 9, 2018 at 8:29 pm

      You might find it in a Brit shop. I now live in Canada but am able to get certain chocolates from most British shops.

  13. InsanitySandwich.com | Weekly Miscellany on August 5, 2016 at 10:04 am

    […] Caramac Fudge.  There are not nearly enough Caramac recipes in the world. […]

  14. Lorraine on July 31, 2016 at 1:59 pm

    YUM! Amazing recipe 🙂

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.