This is a very old fashioned caramel fudge recipe that has been passed around a lot, but I have made it much easier to make. If you’ve ever made it and run into problems with the sugar clumping as in this example or worse completely hardening where you couldn’t even stir it anymore, then this recipe is for you. Who can’t resist a shortcut, especially if it will prevent the wasting of ingredients, and the time of having to start over?
In a heavy skillet over medium-high heat, add butter and allow it to at least melt half way. Add the sugar, brown rice syrup, and salt. Begin to stir with a wooden spoon, and slowly pour in about 1/4 cup of cream at a time, combining well before adding more.
Constantly stir until the mixture reaches 230°F on a candy thermometer. It will be golden in color and darken more as it cools. (Many recipe require 235°F, but I have allowed time for the temperature to increase while transferring it to the dish.)
Pour the mixture into the prepared dish and place it in the refrigerator until cool, about 2 hours or more.
Once cooled, cut into desired sized squares. Store in an airtight container.
If you accidentally over cook the fudge, try adding a bit more cream to soften it up.
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