oldfashion dark caramel fudge

Hello everyone, Christmas is just a few sleeps away, I hope you’ll all have a wonderful holiday.

Christmas is the time to get together with your loved ones, and to show gratitude. I also know that many of you finally have some time to relax and enjoy fabulous food and yummy cakes.

I hope you have found some Christmas baking inspiration here this year, and I sincerely hope that your Christmas will be magical.

Should you feel lonely over the holidays, and you need someone to talk to, please call me on 0047- 95 79 44 43.


Over to today’s sweet temptations…

Old fashioned dark caramel fudge, quick to make and oh-so good. Today I’m sharing a secret family recipe with you, enjoy!



Old fashioned dark caramel fudge

  • 1 1/3 cup (300 g) regular sugar
  • 1/4 cup (50 ml) water
  • 1 teaspoon vanilla extract or seeds from 1/2 vanilla bean
  • 1/2 cup + 1 tablespoon (130 g) unsalted butter
  • a pinch of salt
  • 1 can sweetened condensed milk


Bring out a small baking pan, approx. 10 x 4 inches. Line with baking paper and set aside.

Put the sugar and water into a saucepan, place on a medium heat and stir until the sugar has dissolved. (This part will decide whether you’ll have a nice and creamy caramel, or a grainy caramel.)

When the sugar has dissolved – stop stirring and turn up the heat to high. Let it bubble away until the color has turned a golden, quite dark caramel. This will take about 3-5 minutes, so don’t leave the stove.

Remove the pan from the heat and stir in the butter. Put back on the heat (medium) for a few minutes or until the butter has melted completely. Stir in the vanilla, salt and the sweetened condensed milk.

carnation condensedmilk

Stir until the mixture thickens.


This will take about 10 minutes.


Pour the mixture into the lined pan, then chill for at least 5 hours, or overnight.

lett rest for some hours

Cut into squares.



Wrap each caramel fudge in a piece of vaxed paper.


You could of course also dip them in some chocolate, if you do I recommend using tempered chocolate.


I’d like to take the opportunity to thank all of you who have sent me a Christmas card this year, I appreciate them all very much.

Today I received a lovely Christmas letter from Cecilie G. from Norway, who have sent me a Christmas card every year since I started the blog!

Thank you so much.


This Old Fashioned Dark Caramel Fudge has an amazing flavor, and it’s easy to make… By making caramel this way; cooking the caramel first, then adding sweetened condensed milk, you will get the real deal when it comes to flavor.

Store them in the refrigerator until you need them, or make sure you wrap them in vaxed paper.


Now I’m dreaming of a white Christmas…

Christmas hugs to each and every one of my readers, you are all unique in your own individual way. I really appreciate that you are taking the time to visit my blog.

  • God jul
  • Merry Christmas
  • Vrolijk Kerstfeest
  • Joyeux Noël
  • Feliz Navidad


Logo Manuela (2)


  1. Alma Dionisio Reply

    Hi Manuela, greetings from Cape Town. I am so excited as I have made a batch of these caramels and they were delicious! I took the caramel to a VERY dark amber and it cuts through the sweetness. I would like to make these as Christmas gifts, so is it possible to double up the recipe? Your recipes are beautiful and done with such style that it took a while to decide what to try first. Than you so much for sharing.

    • great feedback thanks, yes you can / i would love to visit Cape town, when is the best season for that?

  2. Its been 2 and a half months since I made this fudge. Unfortunately it was my first time making fudge and I am very clumsy. While ppuring the fudge (that jist got off the heat) into the pan the pan fell on my fingers and gave me a second degree burn. I have been wearing a cast for the longest time now. But whateber fudge was salvaged tasted smazing, too bad it cost my ring finger and thr tip of my middle finger. I think I’ll be more careful next time. Any tips to be safer while making this?

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