Caramel Chocolate Swirl FudgeHappy New Year’s Eve!  Tonight I am featuring the sixth and last treat we make on my family’s annual cookie making day.  I have already featured Colleen’s Candy, Almond Bark Pretzels, Star Cookies, Spritz Cookies, and Cut-Out Sugar Cookies.  This fudge is a wonderful mix of caramelized sugar and chocolate chips.  You will love this soft and rich fudge, making it the perfect addition to any cookie platter.  It is very easy to make.  All you need is a candy thermometer.

In a heavy pan combine 1/4 cup of softened butter, 3 cups of sugar, 2 tablespoons of white corn syrup, 1/4 teaspoon of salt, and 1 cup of cream.

sugar and butterStir everything together and put your candy thermometer in the mixture.

putting in thermometer in fudgeNow cook to soft ball stage or 235 degrees on the candy thermometer.  Stirring constantly while you are heating it up.

fudge at soft boilWhen the fudge gets to the soft ball stage on the thermometer, remove it from the heat.  If you don’t remove it right when it gets at this stage, the fudge will become too hard when it sets up. After removing the pan from the heat, stir the fudge constantly until is gets thick.

tirring fudge until thickenedOnce it has thickened, add the 1/3 cup of Semi-Sweet Chocolate Chips.

stirring in chipsStir the chips for just a minute and then pour the mixture into an 8×8 inch buttered pan and swirl the chips around with a knife.

finished fudge

Let the fudge set out for about an hour to cool and set.  Then you can cut it and serve it or put it in containers in the freezer.  This fudge freezes very well just like the other 5 recipes we make on my family’s annual cookie making day.  

Caramel Chocolate Swirl Fudge

Ingredients

  • 3 cups of sugar
  • 1/4 cup of butter
  • 1 cup of cream
  • 2 tablespoons of white corn syrup
  • 1/4 teaspoon salt
  • 1/3 of a cup of semi-sweet chocolate chips

Instructions

  1. In a heavy pan combine 1/4 cup of softened butter, 3 cups of sugar, 2 tablespoons of white corn syrup, 1/4 teaspoon of salt, and 1 cup of cream. Stir everything together and put your candy thermometer in the mixture. Now cook to soft ball stage or 235 degrees on the candy thermometer. Stirring constantly while you are heating it up. When the fudge gets to the soft ball stage on the thermometer, remove it from the heat. If you don't remove it right when it gets at this stage, the fudge will become too hard when it sets up. After removing the pan from the heat, stir the fudge constantly until is gets thick. Once it has thickened, add the 1/3 cup of semi-sweet chocolate chips. Stir the chips for just a minute and then pour the mixture into an 8x8 inch buttered pan and swirl the chips around with a knife. Let the fudge set out for about an hour to cool and set. Then you can cut it and serve it or put it in containers in the freezer. This fudge freezes very well just like the other 5 recipes we make on my family's annual cookie making day.
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