November 8, 2017

Chocolate Caramel-Corn Fudge

Recipe: Kristen Eppich

Prep Time: 30 minutes

Total Time: 10 hours, including setting time


  • 1 cup heavy cream
  • 2 cups granulated sugar
  • 5 oz. chopped dark chocolate, about 1 cup
  • 1⁄4 cup honey
  • 1⁄2 tsp salt
  • 1 tbsp unsalted butter
  • 1 1⁄2 cups caramel popcorn
  • 1⁄2 cup roasted salted peanuts (optional)


Yield: Makes 1 loaf pan

Cook Fudge

  1. Butter a 5″ x 9″ metal loaf pan and line neatly with parchment paper, allowing a 1″ overhang.
  2. Combine cream, sugar, chocolate, honey and salt into a 3-quart heavy-gauge pot over medium-low. Cook, stirring constantly, until chocolate has melted and mixture is smooth, about 3 minutes.
  3. Raise heat to medium and bring mixture to gentle boil. Stop stirring as overmixing can can result in a grainy texture. Continue to cook, without stirring, until mixture registers 238°F on candy or digital thermometer, about 8 to 10 minutes.

Cool, Mix And Set Fudge

  1. Immediately pour mixture into heat-safe bowl. Stir in butter. Let cool undisturbed 1 hour or until mixture registers 110°F to 115°F on candy or digital thermometer.
  2. Mix with spatula several times causing mixture to thicken.
  3. Fold in 1 cup popcorn and 1⁄3 cup peanuts, if desired.
  4. Pour into prepared pan. Spread fudge to sides of pan using offset spatula. Top with remaining peanuts and popcorn.
  5. Let fudge cool to room temperature. Cover with plastic, and let rest at room temperature 8 hours or overnight.

Cut And Store 

  1. Lift fudge from pan and cut into slices or squares as needed.
  2. Store in airtight container in fridge up to 1 week.

Stacey Brandford


House & Home December 2016