Creamy chocolate caramel fudge
One of my favorite candy is Creamy chocolate caramel fudge! The American way is with condensed milk. I prever the English way with Clotted cream. Fudge made of clotted cream is way softer and this product is great to work with. It is natural and very creamy! Unfortunately, clotted cream isn´t available in all grocery stores. The store in my neighborhood has this dairy product and the wholesaler.
My Creamy chocolate caramel fudge is with Golden syrup. and this syrup has delicious caramel flavor. Also I am using butter vanilla extract for this recipe.
Creamy chocolate caramel fudge in a baking tin
For Creamy chocolate caramel fudge I am using a stainless steel pot with a thick bottom. This is to prevent from burning. Also I am using a statula to keep stirring the liquid fudge on medium/low fire. It is important to use a thermometer during the cooking process! When I keep stirring for about 7 to 10 minutes, then I am reaching soft sugar boiling point of 116C/240F. Then I am taking this off the stove and let it rest for about 5 minutes!
Melting chocolate (Au bain marie)
In the meantime I am going to melt milk chocolate. For this you can use a chocolate bar (150 grams). When I am working with chocolate, I am using the best brand of chocolate which is Barry Callebaut. This brand makes the best of chocolate chips for cookies and bon bons. A real bon bons shop makes handmade bon bons with Barry Callebaut chocolates. You cannot compare this brand with any other chocolate brands. They are the king of chocolates!
To make a quick melting process withing 5 minutes, I am using my microwave. I am using a medium size plastic bowl and a spatula for this. I set the timer for 1 minute first. After 1 minute I stirring well and you will see it becomes more liquid! When you stir, the temparture will make the other chocolate chips more soft and liquid. For more instructions about this method, please click this video below.
Stir fudge without heat
When my chocolates are liquid, I will combine this with my fudge. I am doing this on the countertop. there is no more stove needed for this recipe! Creamy chocolate caramel fudge needs a good stir with a spatula until it thickens. the temperature will go down as well. After 7 tot 10 minutes the fudge is ready for a baking tin with parchment paper. Use a 8×8 inch or 20cm x 20 cm tin for this recipe. to spread this fudge in a tin, I am using again my spatula and press the fudge all over the bottom of the tin. Leave this for about 5 minutes and fold one side on top on the other side.
Cut Chocolate caramel fudge in pieces
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- When you put the chocolate caramel fudge in a baking tin, you see on top there is excessive fat. This comes from the melted chocolate. Use kitchen towel to remove the fat from the the fudge.
Creamy chocolate caramel fudge recipe blog