Carmel Fudge
Ingredients
- 3 cups white sugar
- 1 cup homogenized milk
- 5 tbsp butter
- 1 quart whole pecans
- 1 tsp vanilla
Step-by-Step Instructions
- Butter a 9x9 baking pan or corning dish.
- In a large saucepan, mix 1 cup of milk and 2 cups sugar. Set aside.
- Slowly melt one cup of sugar in a small heavy saucepan, stirring constantly. When you first start to melt the sugar it is hard to stir but this is normal. Pour the milk/sugar mixture into the pan with the caramelized sugar. Over medium heat stir until the caramelized sugar is dissolved. When the mixture starts to boil, add the butter.
- Cook to the soft ball stage: soft ball stage has a temperature between 234 and 238 degrees F. Without a candy thermometer you can judge the stage when the candy mixture dropped in cold water has a soft texture and will stick together in a ball when rolled between your fingers. Add the pecans and vanilla, remove from heat and beat until creamy. Set in cold water, and when the mixture starts to stick to the pot and is thick, pour into the buttered 9x9 pan. Let cool, cut and enjoy.
Common Problems and Solutions
Q: Why is my caramelized sugar clumping or seizing when I add the milk mixture?
A: This is normal! The hot caramelized sugar will harden initially when the cooler milk mixture hits it. Just keep stirring over medium heat and it will dissolve completely. Be patient and it will smooth out.
Q: How do I know when it's reached soft ball stage without a thermometer?
A: Drop a small amount of the mixture into a cup of very cold water. Let it cool for a moment, then try to form it into a ball with your fingers. At soft ball stage (234-238°F), it should form a soft, pliable ball that flattens when removed from water.
Q: Why won't my fudge set up properly?
A: You may not have cooked it to the proper temperature. Candy-making requires precision - if it doesn't reach soft ball stage, it won't set. Use a candy thermometer for best results, especially if you're new to candy-making.
Tips and Techniques
Stir constantly when caramelizing the sugar to prevent burning. The sugar will go through a hard, grainy stage before it melts - this is normal, just keep stirring. Setting the pot in cold water while beating helps the fudge reach the right consistency for pouring.
Ingredient Substitutions
- whole pecans: chopped pecans or walnuts
- homogenized milk: whole milk or evaporated milk
Equipment Needed
- candy thermometer (highly recommended for accuracy)
- heavy-bottomed saucepan (prevents scorching)
- 9x9 baking pan
- wooden spoon for stirring
Historical Context
Caramel fudge has been a Southern holiday tradition for generations, often made as Christmas gifts. The technique of caramelizing sugar before making fudge adds complexity and keeps the candy from being overly sweet.
