It has a wonderfully chewy texture and sets quickly in the fridge for instant gratification. Oat Fudge – Nothing beats this oat fudge when you’re craving nuts and coconut.No-Fail Chocolate Fudge – If you’ve never made fudge before and want guaranteed success, this no-fail chocolate fudge is the best place to start.Whether you need something for a party or a chilly winter evening, you’re bound to love them. Fudge Cookies – I adore these rich and chewy fudge cookies with a cold glass of milk.Chocolate Cake Batter Fudge – This amazing cake batter fudge is sweet, easy to make, and topped with rich chocolate chips for texture.This stabilizes the fudge mixture and stops it from foaming! Don’t forget to add salt during the cooking process.Fudge between 118 to 120C is usually best, but you can experiment with texture and temperatures until you reach your ideal texture. If you have a candy thermometer, you can test your fudge to achieve the perfect level of creaminess.Practice makes perfect, but as long as you’re stirring regularly and managing the heat, you’ll be fine. To avoid a hard and crumbly fudge, don’t let the temperature get too hot while it’s on the stove.This should allow the flavors to mix while the fudge thickens. If you’re adding other mix-ins like chocolate, remove the fudge from the heat and quickly stir them in.If I’m being honest, I try and cool it for at least 3-4 hours for the best results. Otherwise, you’ll be left with a gloopy mess that’s impossible to slice. But you need to leave it to cool in the fridge for at least 2 hours before taking a piece. It’s tempting to dig into this salted caramel fudge as quickly as possible. Farm fresh butter and top-notch brown sugar are the most critical ingredients to get right! It’s always a good idea to use high-quality ingredients for the most delicious fudge.

Step Eight: Cool the fudge in the fridge for at least two hours before cutting it into bite-sized pieces.Step Seven: Sprinkle on the remaining coarse sea salt and press in gently with your fingers.Step Six: Pour the fudge into your prepared baking pan and smooth into the corners.Beat with a wooden spoon for about 10 minutes or until the fudge is thick and lightly grainy. Step Five: Remove the fudge from the heat and add ½ teaspoon of coarse sea salt.If you are using a candy thermometer, this is at the 118 to 120C stage. If the fudge forms a firm ball, then it’s cooked enough. Step Four: Test the fudge by picking up a small teaspoon of the fudge and dropping it in a small amount of cold water.Step Three: Stir until the fudge has turned a golden brown color, around 15 to 20 minutes.Note: make sure you keep the fudge moving at all times especially around the edges so the sugar won’t burn. Step Two: Combine sweetened condensed milk, brown sugar, milk, and unsalted butter in a heavy-based saucepan and stir over medium heat until the mixture is bubbling comfortably.Step One: Line a 9×9 baking pan with parchment paper and grease well.

Vanilla caramel fudge recipe