carnation fudge recipe
The Best carnation fudge recipe
I love this recipe because it’s forgiving yet still turns out beautifully every time. The real carnations add a subtle, elegant flavor that doesn’t overpower the chocolate, and the process is straightforward enough that even if you’re not a baking pro, you’ll get it right. It’s the kind of treat that feels indulgent but isn’t too heavy, making it a great choice for everyday indulgence or for sharing with loved ones. Plus, there’s something comforting about knowing that every bite comes from ingredients you can see and trust—no mystery powders or hidden fillers. It’s the kind of recipe that feels like a little love in a jar, and honestly? That’s worth it.
Classic Carnation Fudge
A creamy, nostalgic fudge made with classic caramel and a hint of vanilla, perfect for satisfying sweet cravings. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups granulated sugar
- 1 cup heavy cream
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 cup powdered sugar
- ½ cup unsalted butter
- 1 cup semi-sweet chocolate chips
- ½ cup chopped caramels
👨🍳Directions
-
1
In a saucepan over medium heat, combine sugar and heavy cream. Bring to a boil, then reduce heat to low. Simmer until the mixture thickens and turns amber-colored, about 10–12 minutes. Remove from heat and stir in butter and vanilla until smooth. -
2
In a separate bowl, whisk powdered sugar, butter, chocolate chips, and caramels until fully combined. -
3
Pour the caramel mixture into a greased loaf pan and smooth the top. Place the caramel base on top, spreading evenly. Chill in the refrigerator for at least 2 hours, or until firm.
🔧Equipment
- Mixing bowls
- Double boiler
- Loaf pan
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Carnation Fudge Works
❓ Frequently Asked Questions About Carnation Fudge
How do I store carnation fudge to keep it fresh?
Store the fudge in an airtight container at room temperature for up to two weeks. For longer storage, refrigerate it in a sealed container for up to a month. Avoid freezing, as it can cause the fudge to become grainy.
Can I substitute any of the ingredients if I don’t have them on hand?
Yes, you can swap the heavy cream for a mix of coconut milk and heavy cream in equal parts, but the texture may differ slightly. For the butter, use unsalted butter if you prefer a milder flavor. Avoid substituting the vanilla extract—it’s key for the classic flavor.
What’s the best way to prevent the fudge from getting too hard or brittle?
Let the fudge cool just enough to set but not fully harden. Once it reaches a soft but holdable consistency (about 10–15 minutes after removing it from the pan), transfer it to a parchment-lined tray to cool completely. If it’s too thick, add a splash of heavy cream or milk to help it spread.
Why does my carnation fudge sometimes have a grainy texture?
Graininess often happens when the fudge cools too quickly or isn’t tempered properly. To avoid this, ensure the butter is fully melted and the cream is hot but not boiling before combining. Stir gently while cooling on the tray to help it set smoothly. If it’s already grainy, you can smooth it out by melting it briefly in a microwave (in 10-second bursts) and stirring until silky.
Can I make carnation fudge ahead of time and serve it at a later date?
Absolutely! The fudge tastes best fresh but can be made a day ahead. Store it in an airtight container at room temperature for up to two weeks. If serving at a gathering, you can also chill it overnight and let it sit at room temperature for 15–20 minutes before serving to soften slightly.
