Creamy Caramel Fudge

Creamy Caramel Fudge

Ingredients:

• 2 cups granulated sugar
• 1 cup light brown sugar, packed
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup unsalted butter, cut into pieces
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. Prepare Your Pan:
   • Grease a 9×13-inch baking dish or line it with parchment paper, leaving an overhang on the sides for easy removal.
2. Cook the Caramel Mixture:
   • In a large heavy-bottomed saucepan, combine the granulated sugar, light brown sugar, heavy cream, whole milk, unsalted butter, light corn syrup, and salt.
   • Place the saucepan over medium heat and stir constantly until the butter is melted and the sugars are dissolved.
   • Attach a candy thermometer to the side of the saucepan, making sure it doesn’t touch the bottom of the pan.
3. Bring to Temperature:
   • Continue to cook the mixture, stirring frequently, until it reaches 240°F (115°C) on the candy thermometer (soft-ball stage). This process will take about 15-20 minutes.
   • Once the mixture reaches the desired temperature, remove the saucepan from the heat.
4. Add Vanilla and Cool Slightly:
   • Stir in the vanilla extract.
   • Let the mixture cool for about 5 minutes without stirring.
5. Beat the Mixture:
   • Using a wooden spoon or a hand mixer, beat the caramel mixture until it becomes thick and loses its glossy appearance. This will take about 5-10 minutes by hand or a few minutes with a mixer.
6. Pour and Set:
   • Quickly pour the mixture into the prepared baking dish and spread it evenly with a spatula.
   • Let the fudge sit at room temperature until it is firm, which will take several hours or overnight.
7. Cut and Serve:
   • Once the fudge is completely set, use the parchment paper overhang to lift it out of the baking dish.
   • Cut into squares and serve.

Enjoy your creamy caramel fudge, a perfect treat for any occasion!