There are a few recipes that I’m always excited to post because they are so loved by my family. (Our Caramel Slice and Chicken Casserole fit perfectly into that category.) This fudge is one of those types of recipes where no matter how many times I retested the recipe, no one complained about more fudge.
It sets relatively quickly so you don’t have a long wait before you can taste test and it continues to gets better the next day. It feels like I’ve tested this 100 times (though realistically its only been about 5 times), trying to pin point an exact time for the second boil. I’ve gotten times between 12 and 20 minutes so it really is a test as you go recipe for reaching the soft ball temp. There is a video of the soft ball stage here. Sadly the fudge wont set up firm if it doesn’t reach the soft ball temp, thankfully it makes a glorious caramel marshmallow sauce even if it doesn’t set. Its definitely a recipe worth getting down pat as it is beyond amazing and loved by fudge lovers and haters alike.
- 115 grams butter
- 110 grams brown sugar
- 100 grams castor sugar
- 100 grams cream
- 2 teaspoons vanilla extract
- 250 grams icing sugar
- 190 grams marshmallows cut in half
- Using multiblade. Add first butter, brown sugar, castor sugar and cream and cook 120°C for 5 minutes at speed intermittent. Mixture should have started boiling.
- Cook again at 130°C for 13 minutes at speed intermittent. At this point scoop some mixture up with a spoon and drop it into a bowl of cold water, it should form a soft ball when shaped with your fingers, if it doesn't cook again at 130°C for 3 minutes at speed intermittent and repeat the soft ball test. Repeat the 3 minute cook until it does for a soft ball.
- Add icing sugar and mix speed 4 for 20 seconds or until combined.
- Add marshmallows and vanilla extract and mix speed 4 for 50 seconds or until marshmallows are melted.
- Pour into an 8x8 inch tin lined with baking paper. Let cool at room temperature and store in a air tight container.
Marshmallows: We use the Pascall marshmallow brand. I usually pick out all the white ones to use and make up the difference in weight with the pink ones. We have also used equal amounts of pink and white, but the taste has a slight raspberry/marshmallow flavour. Either way it is still delicious.
During winter it held up beautifully at room temp and we just stored it in the pantry. Now the warmer weather has hit, while it still stays firm, it is a lot softer then we like. Just pop it in the fridge for an hour and it will firm up again.
I haven’t had caramel fudge since I was a kid probably and this looks so amazing! Definitely a recipe worth trying again and again to get it right (especially because I’m sure the “fails” are just as tasty!) Thanks so much for sharing!
There really is nothing better than homemade fudge! This looks amazing, thanks so much for linking up with us for Fabulous Foodie Fridays 🙂