Caramel Chocolate Swirl Fudge

Caramel Chocolate Swirl Fudge


  • 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


  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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