Easy Caramel Fudge | One Pot Chef
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- เผยแพร่เมื่อ 26 ส.ค. 2024
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Easy Caramel Fudge is an adaptation of my Mother's classic recipe. Butter, brown sugar, vanilla, milk and condensed milk are combined to create a rich, sweet fudge that is both decadent and relatively easy to make - give it a go!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
150g of Butter
500g Brown Sugar
1 Teaspoon of Vanilla
1/2 Cup of Milk
400g Can of Sweetened Condensed Milk
MAKES ABOUT 30 SQUARES OF FUDGE
Preparation Time: About 20 minutes
Chilling Time: About 6 hours
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
More cooking videos at:
www.onepotchefs...
Photo by Jaco Swart, www.rainbowcooking.co.nz
Music Tracks:
"Bright Wish" and "Peppy Pepe"
by Kevin MacLeod
incompetech.com
Royalty Free Music - Used with Permission under Creative Commons license.
![[TH] VALORANT Champions Seoul - Grand Final - EDG vs TH](http://i.ytimg.com/vi/WvObMc9VelI/mqdefault.jpg)
"We're not making salad. Get over it."
Haha win.
I swear on my Cat's Life I nearly wet myself 🤣
Get over it,hahaha
I love you mate,your awesome.
You should add more comedy,your great🙏♥️😋🤘
Haha
I know hey...😂😂
Me too! Loved that!
HAHAHAHAHHAHAHAHAHA
I am stuck in coronavirus lockdown with a load of fitness health fanatics. Thank you. I am going to use this to break them. :)
>:)
HAHAHAH SAME
Hey im in lockdown too lol
🤣
😁😍
I added a teaspoon of sea salt to mine. Delicious! Sweet and bit salty.
Great idea...
Jeanne Klusendorf ALL salt is see salt,
Tony Tlusty I think she knows that. xD
It's CALLED sea salt. :P
Tony Tlusty Is that why tears from the eyes are salty?
Hahaha your answer was hilarious Grace
FOR EVERYONE IN AMERICA, HERE ARE THE INGREDIENTS:
1/2 cup + 2 tbsp butter
2 cups brown sugar
1/2 cup milk
about 1 2/3 cup sweetened condensed milk
what recipe should I convert next?
***** Your welcome! Any suggestions for another recipe to convert?
+the wild one I hate it when people use liquid volumetric measures for solids such as butter, and things with variable density, such as sugar. Even in America I'd have thought people would want to use sensible, repeatable measures. So, no more conversions please.
+the wild one Thank you for converting this for us in the US! Love these recipes! Please do caramel tarts!
+MrSwanley Speak for yourself only. I appreciate the conversions!
Thank you so much! That is extremely helpful!
I have made this three times now. I use it for gifts and I made it to sell at our elementary school bake sale. It comes out perfect! The first time I made this, I followed the recipe exactly. I went on Google and found the equivalent amounts in ounces, cups and tablespoons. The next two times I made it, I changed it a little bit. If you are an American, you will find my way a little easier to understand. I used 1 stick of butter (1/2 cup or 8 TBS - which equal 1 stick of butter), 1 can of sweetened condensed milk, 1/2 cup of milk and 2 cups of brown sugar. I put all those ingredients to cook at a little lower than medium heat stirring constantly. When the sugar was melted, I set my timer for 15 minutes and continued to stir. After the 15 minutes, I removed the mixture from the heat and set my timer for 10 minutes. After 5 min., I added 1 tsp of vanilla extract and chopped walnuts. You don't have to add the walnuts. I continued to stir for the other 5 min. I poured it into my prepared cake pan and viola! perfect fudge!
I am an American so Thank you so much, saved me from trying to figure it out. I do have one question for you though, did you "pack" the 2 cups of brown sugar? Most recipes call for packed brown sugar. Gayle
thanks for ing list. i always just turn them off when the ing is not in oz., cups ect.
Yes, Pack the brown sugar down into the measuring cups. Sorry it took me so long to answer but I had lost my password for my TH-cam account and couldn't get on. I had a hard time getting google to let me get on since I don't have the same email address as when I originally signed in!
Sometimes it's just not worth going to all that trouble to figure out some of these recipes. This one just looked so good and it's impressive when your done!
Savta Sunny thank you so much
"we're making fudge. we're not making salad" 😂
Natalie Fontana
Hallelujah
Savage! 💪
--###########################@
hi where are you live....
We are making fudge we are not making sense
FOR THOSE ASKING WHY THEIR FUDGE DID NOT SET:
The presenter is trying to simplify the process by presenting the recipe with times instead of temperatures. Look, everyone wants easier, more simple directions. But sometimes the laws of nature simply don’t work that way.
Candy making can seem intimidating, but it’s super easy. In the case of fudge, you’re taking the ingredients, and heating them. As the water boils off, the moisture level of the mixture decreases, and the temperature correspondingly rises. If you simply monitor the temperature, and stir so it doesn’t scorch, it is FOOLPROOF.
For fudge, you simply need to heat the mixture to “soft ball stage”. There’s a traditional method of checking, but it’s much easier to use a candy thermometer. Just hit 235 degrees (F) [113 C] and pull it off the heat. If it’s cooked to a lower temperature, it will never harden as the moisture content is too high, and if you go past 240 degrees F, it’s going to become gritty and dry as the moisture content will be too low.
No one wants to buy a $10 candy thermometer, but if you think about it, it’s less expensive than throwing away a batch of inedible fudge.
The problem with using time as a control for the recipe, is that there’s a difference between a low and high boil, there are people at different altitudes and some have different humidity levels which can affect your ingredients. For instance, when I prepared this, instead of the stated 15 minutes, it took 21 to reach 236 degrees. Had I stopped at 15 min, my fudge would not have set properly.
It tastes great, and it’s super easy once you can precisely measure ... you’ll love it!
Tip: 1cup of chopped pecans is a delight in this!
That's right, as you write. I was glad to have a good recipe, but it wasn't good for me, so a presenter might think of beginners.
Hi Mark,
My fudge didn't set properly either!
I went on line for a fix and it said put in back in the pot & add cup of water!
That didn't work & now I have toffee like candy!
Thank you. People need to know this and they NEED to buy a candy thermometer and learn how to use it.
Other recipies say to boil similar mixture for 2 min.
Idk why you didn't mention the trick for checking without a thermometer, to anyone curious you drip a small amount of the fudge into a bowl of cold water and try to roll it between your fingers, I personally don't use a thermometer but get away fine using plenty of no thermometer tricks. It's not an essential at all especially if you're only a hobbyist
Omg I remember watching your channel a lot when I was younger. I somehow forgot about this channel but I got so nostalgic when this video popped up in my recommendation. Literally crying hahah
I just made this and from what the wooden spoon tastes like,
I'll be really happy in 6 hours
💜❣💜
I only found your recipe yesterday and made this last night. It is absolutely the BEST FUDGE EVER! Tastes so good. Very easy to make.
"The fact is we're making caramel fudge not salad so get over it". That had me in tears 😂😂😂
I just made this fudge this morning for a friend's birthday. When I took it off the heat, I was stirring it for about 5 minutes and it started to set up. I quickly scooped it to the buttered cake pan and it came out perfectly. I didn't even have to wait the six hours for set up! Thanks for this video!
That happens when it's cooked past the temperature he suggested. Me, I don't use a thermometer, don't own one. I use the soft ball stage which is where you take ice cold water ina glass and dropp just a tiny bit of the melted stuff into it. You then pick it out with your fingers and roll it in a little ball. If it sets up in a soft ball and then sort of flattens out, it's soft ball stage. If it stays hard, get it it off the stove immediately, you've gone too long.
We're making caramel fudge, we not making salad so get over it. I need that on an apron or something :)
Same here!!!
I laughed at that.
😂😂 omg
Thank you for this.
My mum used to make this, but called it brown Betty. I have been searching for this recipe for years ❤
Either will do for this recipe ;)
Hi from Brazil! Never eaten fudge in my life. Tried your recipe today, now I'm waiting for it to cool. I'll let you know if it worked, but I've eaten some from the pan and loved the taste!
"We're making caramel fudge not a salad so get over it" 😂😂 lol ......... subscribed.
Vanilla Extract is a flavoring made from Vanilla Pods to add the flavor of Vanilla. I recommend using it in this recipe ;)
It's best to spray it, as it will help the paper to stay in place (so it doesn't move when you are pouring the fudge mixture in) ;)
OMG!! I feel in love with you & your amazing fudge!!
Thank you for your recipe, your channel & your awesome personality!
I love how you laughed after you said "We're making fudge not salad!" I had a laugh too! Thank You for this lovely recipe :)
This is similar to the fudge we used to call penuchi. Loved it!
For best results, I recommend following the recipe as stated ;)
Hey, I’ve made this twice now and followed to the dot, but it is still gooey, I’ve even left it in fridge over night! What am I doing wrong?
Most likely you are not boiling for long enough, I made the same mistake when I first tried a similar recipe. If you use a candy thermometer, it should reach 230 Fahrenheit. Alternatively, you can use the “softball test”-drop a teaspoonful of the mixture in cold water, and if you can form a soft ball of it with your fingers, it’s ready to set…if not, it needs more heating.
Just found your channel, really enjoy your recipes. Love you attitude about the sugar, you don't cut corners. Thank you, from Paris, Texas USA
LMAO I do healthy stuff occasionally, but noone seems to watch them! :P
It's impossible to say what went wrong for sure (as I wasn't there when you made it) but usually if it fails to set, it's either you didn't cook the mixture for long enough or didn't beat the fudge enough ;)
It is very good for you
I looooooove how simple the recipe is!!!
Fantastic! Will have to try it sometime!
This is amazing! me and my wife to be are using this recipe for our wedding favours thank you so much!
Brown Sugar is the best option, as it contains molasses which gives the dark caramel color and flavor ;)
I just made this with the American measurements posted by Savta Sunny and it came out perfect! I am so happy! I should have made this for Christmas! It is beautiful, tasty and impressive! Thank you so much for posting and Thanks to Savta Sunny for the American measurements! Yum!
BeatlesFanSonia gfgfhhgngkhhtiyif
BeatlesFanSonia ih
Thanks! Followed recipe exactly and it come out simply divine!
Basic fudge is usually a buttery/caramel flavour - I only called it "Caramel Fudge" because I have done other flavours of fudge before, and didn't want to confuse people ;)
We're making caramel fudge not salad 😂
Kim Jong Un's Top Plays HIS EYES ARE BEAUTIFUL !!!!!!!!!!!!!!!!!!
@@ehrlichlanierc7429 s
E
*drools*
Hey one pot chef. I love your delicious fudge recipes .Greetings from germany .
NOTHING better than caramel! I can't wait to make this. I will be adding either walnuts or toasted pecans. Thanks again!
SUSIE Peterson-LaLonde of
3:27--3:33 was probably the best moment of my day xD
#sogood #diabetes #worthit
I tried it and i put in some mint candy. Surprisingly, it was awesome :)
Why do people want to ruin candy or chocolate especially with toothpaste flavors? Am I the only human who thinks mint doesn't belong in chocolate (or caramel too)???
@@logicalrationalfishing7481
You start with sugar but in the meantime there are already stuff in pot?,????
I agree
@@marievisagie700 wat?
@J Moore No married with a child on the way, was just having a fun prod at mint chocolate, it is like a funny thing I have always joked about because I don't enjoy it. Wasps and Mint chocolate are the 2 major no's in my life.
OMG!! I lurrrrv fudge. This looks really yummy! :)
your eyes are amazing!!!!
I'm going to make your sweetened condensed milk recipe to use in this!
awesome recipe😉
“We’re making caramel fudge, not salad, get over it” 😂😂😂😂💜
Great recipe!!! Made it for the first time came out fabulous clearly you people don't know how to cook or don't have any patience
I agree mine came out fantastic yummy yum
+Dean Claassens I did it exactly as the video showed. Cook for 15 min. and stir for 15 min.
Can you use margarine instead of butter?, and do you HAVE to use condensed milk
+AndroidStuff you need to follow the recipe as stated ;)
"do you have to use condensed milk"
excuse me while i laugh at your presumption that /any/ easy fudge recipe can be made without condensed milk
+Biscuit Seller they can actually
kelly naz read: "easy fudge recipe", one that doesn't involve a sugar thermometer, concentration, and time. and more ingredients.
yes you can use
Very low on food so I had to use heavy cream instead of fudge. This may be my last comment :D
كانت صديقتي تحبها كثير الله يرحمها
My desseaed friend liked it very much she died in the war😭😭😭
I hope you can still enjoy it... Make fudge, not war.
omg those eyes 😱
about 100 calories for one fudge :)
Brighty Moon and?
It’s not salad
And what? Health freaks 😂
I like mine with pecans in it.
instead of heavy cream
+Mikaela Davis Cream is required for this recipe :)
+OnePotChefShow Where did u add the cream ?
Maybe he meant the condensed milk
Maha Abbas there was no cream was used in this, only milk & condensed milk. Hope this helps you.
Mikaela A. Davis
When I was a kid, my gramma used to make all sorts of fudges and divinity for Christmas.. It was one of the best treats of the year. Thank you for bringing back such wonderful memories . I can't wait to try this. 😊 Thank you so much for sharing.
I cut recipe in half and it came out perfect. I weighed out my ingredients on my digital scale. My son and i loved this fudge, Thanks One Pot Chef!
I just made this and before I did I checked the conversions and it came out great it was setting up before I put it in the fridge...
1 can sweetened condensed milk
2.5 cups brown sugar
1 cup and 2 tbsp butter
1/2 cup milk
Make sure you turn the heat down after the sugar is melted and stir stir stir...
I just made this using the same ingredients but did it in the microwave (ours is 1100 watts) for 8 minutes, stopping and stirring every 2 minutes. Not sure if it's quite the same texture as yours, but because of medical issues and muscle atrophy the constant stirring of the stovetop version was a little too much for me to do. Either way, it turned out delicious and it will be a go to for me when I need a sweet treat or for gifts!
Cheers to the One Pot Chef from the States! Been watching your stuff for years, I think I am going to attempt this for the holidays!
I made this today and it is creamy and sooo sweet . Absolutely love it . Thank you for the recipe .
One time. I made it one time. As I recall, the recipe called for a lot of half and half, and it has to cook down. Waaaaaay down. Took forever. Between 1/2 hour and one hour actually. When I got done, I had leathery caramel. It tasted ok but stuck to my teeth. Overcooked it.
That really looks good. And you say it tastes like your mother's original recipe. What more could one want?
@theadorjespert No, heavy cream milk is not the same as Condensed Milk. Sadly, there is no substitute for Condensed Milk for this recipe.
I know this is old as hell but if you are in a pinch, you can use evaporated milk and 1 cup and a half of sugar. That's all sweetened condensed milk is
My gosh, this is delicious. I used heavy cream instead of milk, and added walnuts to mine. I see why you suggest that it not be made too often. Thank you so much for this yummy recipe!
If you do it right, it starts to set as you put it in the pan. You don't have to wait 6 hours!
We are not making salad so get over it!!! Hahaha never seen u b4 but am subscribing now!!! How hysterical 🤣 xx
@zucchina89 There is a link on my channel page to a measurement conversion chart. In simplest terms, 1 cup = any measuring container that holds 250ml of water ;)
@Pauly69s You can use skim milk or whole milk. I used skim milk because that's the type of milk I normally have at home ;)
When you said get over it
I busted out laughing so hard
I love you sir
My husband does too
@candykiss435 I had to look up "Golden Yellow Sugar" as I have never heard of it in Australia. Yes, you can use it instead. Golden Yellow Sugar is the same as "Light Brown Sugar" here in Australia ;)
Thanks so much! I love your approach to cooking.
Simple, tasty and FUN
Hi I made this today I added salt at the end for salted caramel fudge and it’s amazing I make a lot of your recipes and they all turn out beautiful also made ricotta and it turned out yummy and other recipes they just all turn out great thanks heaps 😉
You, Kind Sir, recreated my Mums recipe! Thank You!
My mother used to make this. Only difference was she used white sugar. I am Scottish and it is called either Swiss Milk Toffee or Tablet depending on where in Scotland you come from. Mum made it to sell in our parent's shop but we always got some. My brother and I used to fight over who got to scrape the pan. Happy days. I've made it myself but haven't now for a number of years. Really must make some again (and no, I won't eat it all at once).
So I made this a couple of days ago. It’s sat in the fridge not setting and so finally I thought right boiling again. I had to loosen it in the microwave it was so sticky. So I had to stir it for an additional 15 minutes - but it looks like it’s already setting. Great recipe. I’ve made this for presents for Christmas 2019 so I’m hoping it’s ready tomorrow to be cut up as we are going away and I’d like to take some away for my dad as he will love it 🥰
Thanks for the video
You are so funny that comment about the sugar and not making a salad put a smile on my face I left out loud
I find useing a wooden spoon when making things like this everything turns out better , I think that it has something to do with what metal spoons are made of. I can't wait to make these they look yummy, thanks for sharing your fudge. 😇
Looks absolutely delicious! Thank you for sharing this great recipe!
I enjoy making traditional condensedmilk fudge too, especially around the holidays. I (my mom and I) use similar ingredients, however we use maragine (250g), (1kg) white sugar and about 2 tbs golden syrup (in place of brown sugar. Ingredients melts together, then time 20minutes from boiling-point, stiring constantly. Pour into prepared cookie-sheet (sets in about +-30 minutes on the counter). No whipping, no refrigeration time. Melts in the mouth.
Victoria Vassen does this recipe include the condensed milk
👍👍 Wow!! I must admit the 1st time I made this my heat was too high and I ended up with 'Butterscotch Toffee' (it was FANTASTIC). But yesterday I made it again, kept my heat really low so it slowly simmered, and it is simply AMAZING! Thanks. Great recipe Chef.
@wathepoint Tastes the same, but requires about 3 hours of boiling and stirring - I think this version is much easier :)
So happy with this recipe
Either it wasn't beaten enough or it wasn't boiled enough - that's usually the two main reasons who the fudge doesn't set. Also, check your fridge temperature. If it's too high, this can be an issue ;)
Thank you, thank you. I love this kind of fudge.
I only had half the brown sugar called for in this recipe so I substituted white sugar for the other half and it still turned out perfectly!
ughh.... yum! can't wait to try this
I could watch you all day! I love your sense of humor. Every recipe of yours that I have tried has turned out beautifully. Who says you can't teach an old dog new tricks? Be blessed, today and always! =)
Love your recipes!
My grandmother made this at Christmas time. She would only let me have a piece or two at a time so I wouldn't have a sugar fit. This brought back sweet memories.
What is a sugar fit? Sorry, I am not trying to be funny, but never heard of it.
My homemade fudge takes boiling and a candy thermometer but it's not endless boiling it's quite quick and then you've got fudge that will stay at room temperature and also have that little thin crunchy sugar top.
I loved it . You are so real . I love ya from Nancy in Kingston Ontario
@nimarocks1 Yes, but you'll need to use a smaller tin ;)
LOVE THIS!!!! Ur hilarious and great recipie😂👌👌🥳❤
I'm looking at the video description now and the ingredient list is there. Under the list of links to my Facebook etc ;)
@azathermarea Brown Sugar is slightly less refined than White Sugar and contains molasses. White Sugar is not suitable for this recipe :)
David, thanks for this recipe! It is absolutely decadent and I love it! This definitely going into my recipe book. Thanks!
U look like me son, "chubby cheeks", he loves to eat that's the reason i always view your recipe.....Thanks alot. You're a great help for us ,moms out there who always want to please our kids when it comes to food!
Love your way with words and your recipe.
I think this guy is brilliant always makes me laugh 👍👍
Wow that looks lovely. Will try this chuckler 😄
I made this fudge for my BF for Valentines day.. I am going to give him it tomorrow. It tastes soo gooood! Thx for recipe!! and happy Valentines day for everybody
Awesome,gotta make some of that asap.