Caramel Raisin Fudge
Indulge in the irresistible sweetness of Caramel Raisin Fudge, a decadent treat that combines creamy caramel with bursts of juicy raisins and a hint of white chocolate. This rich and velvety fudge is crafted using a simple stovetop method, blending granulated sugar, butter, and sweetened condensed milk for that signature melt-in-your-mouth texture. Enhanced with golden syrup, vanilla extract, and a touch of salt, every bite strikes the perfect balance of sweetness and flavor. The addition of raisins and white chocolate chips adds a delightful contrast of chewy and creamy textures, making this fudge an unforgettable dessert or gift-worthy confection. With just 10 minutes of prep time and minimal effort, this recipe yields 16 squares of pure indulgence—perfect for holiday gatherings, gifting, or satisfying your sweet tooth any day of the week!
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 100 grams Unsalted butter
- 397 grams Sweetened condensed milk
- 50 grams Golden syrup
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 100 grams Raisins
- 50 grams White chocolate chips
Instructions
Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
In a heavy-bottomed saucepan, combine the granulated sugar, unsalted butter, sweetened condensed milk, and golden syrup. Heat the mixture over medium-low, stirring constantly with a wooden spoon or heatproof spatula until all the ingredients are melted and well combined.
Increase the heat to medium and bring the mixture to a gentle boil, stirring frequently to prevent sticking. Use a candy thermometer to monitor the temperature, and cook until the mixture reaches 240°F (115°C), which is the soft-ball stage.
Remove the pan from the heat and stir in the vanilla extract and salt. Continue to mix until the caramel is smooth and slightly thickened.
Quickly fold in the raisins and white chocolate chips, ensuring they are evenly distributed throughout the mixture.
Pour the mixture into the lined baking pan, using a spatula to smooth out the top. Let the fudge cool at room temperature for 1-2 hours, then transfer it to the refrigerator to set completely for at least 4 hours or overnight.
Once the fudge is fully set, lift it out of the pan using the parchment paper overhang. Cut it into 16 equal squares or smaller pieces if desired.
Store the fudge in an airtight container at room temperature for up to one week, or in the fridge for up to two weeks.
Nutrition Facts
Calories |
3496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 82.6 g | 413% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 365 mg | 122% | |
| Sodium | 776 mg | 34% | |
| Total Carbohydrate | 570.4 g | 207% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 552.8 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1301 mg | 100% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 2478 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
