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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 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!
- 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!
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