White Holiday Fudge Recipe: White Chocolate Caramel Fudge Recipe (2024)

FAQs

What is the difference between white chocolate and white fudge? ›

Chocolate uses elements of the cacao bean; even in creating white chocolate, cocoa butter from the cacao bean is the main ingredient. Fudge, however, is a confection made both with and without cocoa or other chocolate elements. You can substitute vanilla or peanut butter, for example, for the chocolate.

Caramel sauce pours easily and thickens when refrigerated. Caramel Fudge Sauce thickens at room temperature and becomes chewy when refrigerated. The video is of the Fudge Sauce once it has cooled down to room temperature with zero refrigeration.

Fudge can turn into caramel due to overcooking or undercooking, incorrect temperatures, or wrong ingredients.

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

Best for Baking: Valrhona

The FDA requires white chocolate to contain a minimum of 20% cocoa butter to be labeled as such in the U.S., but Valrhona Ivoire contains a whopping 35%; that extra fat makes it a beautiful stabilizer for buttercream that won't outshine the other flavors you're working with.

For my filling, I simply swap the condensed milk for tinned carnation caramel (a.k.a. dulce de leche) instead. This tinned caramel is actually made from sweetened condensed milk so it's essentially the same thing but it's pre-caramelised for you!

Butterscotch is butter and brown sugar that has been slowly heated together to create a soft-crack candy. Just like caramel, the brown sugar molecules break down and, thanks to the addition of molasses in the sugar, caramelize into a richer, deeper flavor than classic caramel.

Toffee is virtually the same thing as butterscotch, but with one major difference. It's cooked a lot longer. Toffee is purposely overcooked until reaches the hard-cracked stage. At this stage there is almost no water left in the original syrup.

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.

Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done. Do not rely on the cooking time indicated in your recipe.

What is the secret to smooth fudge that is not gritty? ›

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture. As you beat the fudge, pay attention to color and texture. Once the fudge loses its sheen and thickens, put down your spoon.

This often happens when the condensed milk and chocolate chip mixture isn't hot enough to start. Everything must be completely melted before it is transferred to the pan to cool. Heat in 30-second bursts in the microwave, stirring well between each to ensure everything is melting evenly.

making of fudge

… termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.

Although fudge often contains chocolate, fudge is not the same as chocolate. Chocolate is a mix of cocoa solids, cocoa butter and sometimes sugar and other flavorings and is hard and brittle. Fudge is a mixture of sugar, dairy and flavorings that is cooked and cooled to form a smooth, semi-soft confection.

Common Questions About Making White Chocolate Fudge

All you have to do is combine a can of sweetened condensed milk, 3 cups white chocolate chips, and 2 tablespoons butter in a pan, cooking until everything has melted together.

White confectionary coatings, by contrast, will be made with much cheaper vegetable fats instead of cocoa butter. They often have artificial flavours added to them, though some may use real vanilla. They are much, much cheaper than genuine white chocolate. White Chocolate is Exactly What It Says On The Tin.