EASY CARAMEL FUDGE
I got this recipe from a friend at work. It's so quick and easy, my 7 year old made it! It also tastes delicious! :)
Provided by Sara 76
Categories Candy
Time 10m
Yield 30 squares
Number Of Ingredients 3
Steps:
- Place all ingredients into a microwave safe bowl.
- Microwave for 1 minute, stir.
- Microwave again for 1 minute, stir.
- Continue doing this until chocolate is melted, and all ingredients are combined and smooth.
- Pour into a lined slice tin, and refrigerate until set. Cut into squares, and serve!
Nutrition Facts : Calories 149, Fat 9.6, SaturatedFat 5.9, Cholesterol 9.5, Sodium 36.7, Carbohydrate 14.8, Fiber 0.1, Sugar 14.8, Protein 1.5
CARAMEL SAUCE
Steps:
- Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
- Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
CARAMEL-FUDGE SAUCE
This has a wonderful flavor and sure beats the stuff off of the shelf! It is medium bodied and not a thick fudge sauce. From the food network. This is really good served with chef V's recipe #200585
Provided by cookiedog
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Put the sugar, corn syrup, and water in a medium saucepan.
- Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves.
- Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes.
- Pull pan from the heat and carefully add the cream and butter. Take care; it may spatter. Whisk until smooth.(You may find that some of the sugar mixture will stick to the bottom of your whisk- don't worry the sauce will still be wonderful!).
- Stir the chocolate, vanilla, and salt into the hot caramel until smooth. Serve sauce warm.
- Store in a sealed container in the refrigerator for up to 1 week. Reheat slowly, in a microwave at 30 second intervals, stirring, until warm and saucy. Be careful not to over heat or butter can separate from the caramel sauce.
Nutrition Facts : Calories 1546.7, Fat 112.2, SaturatedFat 70.3, Cholesterol 366.7, Sodium 257.4, Carbohydrate 139.3, Sugar 112.5, Protein 4.1
SALTED CARAMEL FUDGE
A delicious holiday treat. This was made by my husband and I on a particularly sugar-craving night. Add sugar sprinkles for decoration.
Provided by Rachel Davey Sardella
Categories Desserts Candy Recipes Fudge Recipes
Time 1h30m
Yield 24
Number Of Ingredients 7
Steps:
- Line a 9x13-inch baking dish with parchment paper.
- Combine sugar, butter, and evaporated milk in a 2-quart saucepan; cook, stirring constantly, until a candy thermometer reads 245 degrees F (118 degrees C), about 10 minutes. Add caramel to milk mixture; cook until temperature returns to 245 degrees F (118 degrees C), about 10 minutes.
- Remove saucepan from heat and stir marshmallow creme and vanilla extract into caramel mixture. Pour mixture into the prepared baking dish, evenly spreading into the dish. Sprinkle salt over the fudge. Lightly swirl fudge using a butter knife to slightly submerge the salt into the fudge. Cool fudge completely before cutting into squares.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 35.8 g, Cholesterol 17.9 mg, Fat 7.3 g, Protein 1.1 g, SaturatedFat 4.2 g, Sodium 565.4 mg, Sugar 31.7 g
CARAMEL FUDGE SQUARES
These treats are similar to a blonde brownie only much richer.
Provided by Norma
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees (150 degrees C). Grease one 9x13 inch baking pan.
- In a large bowl, cream together the butter, brown sugar, white sugar, vanilla, and eggs. Sift together the flour, baking powder, and salt; stir into the egg mixture until well blended. Spread mixture evenly into the prepared baking pan.
- Bake for 45 minutes in the preheated oven. A toothpick should come out clean when inserted. Cut into squares and roll in confectioners' sugar while they are still hot.
Nutrition Facts : Calories 168.1 calories, Carbohydrate 25.4 g, Cholesterol 41.1 mg, Fat 6.9 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 4.1 g, Sodium 73.6 mg, Sugar 18.9 g
SALTED CARAMEL FUDGE
Dig out your sugar thermometer to make this fudge. It requires a little precision, but the result is fabulous, with a lovely salted caramel flavour
Provided by Good Food team
Time 50m
Yield Cuts into 36 pieces
Number Of Ingredients 6
Steps:
- Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
- When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup - if it's not, transfer the mixture to a smaller pan that's still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C - or 'soft ball' stage, remove the pan from the heat.
- Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste and a good pinch of salt.
- Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
- Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Dot the caramel over the top, and swirl it through the fudge using a skewer. Sprinkle with 1 tsp sea salt, then leave to cool overnight at room temperature - don't put it in the fridge, as it will become sticky and won't set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.
Nutrition Facts : Calories 121 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Protein 0.2 grams protein, Sodium 0.2 milligram of sodium
CARAMEL-FUDGE SAUCE
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Put the sugar, corn syrup, and water in a medium saucepan. Cook over medium-high heat, brushing down the sides of the pan as needed with water, until the sugar dissolves. Continue to cook, swirling the pan but not stirring, until the sugar is amber in color, about 8 minutes. Pull pan from the heat and carefully add the cream and butter. Take care; it may spatter. Whisk until smooth.
- Stir the chocolate, vanilla, and salt into the hot caramel until smooth. Serve sauce warm.
- Store in a sealed container in the refrigerator for up to 1 week. Reheat slowly, in a microwave at 30-second intervals, stirring, until warm and saucy. Be careful not to overheat or butter can separate from the caramel sauce.
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- Line an 8 x 8 pan with parchment paper - do not skip this or you likely won't be able to get your fudge out looking very nice.
- Combine the milk chocolate chips (or dark or semi-sweet) and the sweetened condensed milk in a microwave safe bowl. Stir together and microwave for 30 seconds then stir for 30 seconds. Microwave in bursts of 15 seconds stirring for 30 seconds in between until completely melted. Stir in the vanilla extract.
- Pour into the prepared pan. Spray a spatula with nonstick cooking spray and smooth the chocolate fudge.
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- In a medium saucepan, add sweetened condensed milk, brown sugar, butter and golden syrup. Place on low heat and stir together until combined and the sugar is dissolved.
- Turn up the heat to medium and continue to stir until the mixture is simmering and starts to thicken. This may take a while, 5-6 minutes or so. Remove the caramel mixture from the heat and stir in all the white chocolate.
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- Combine the sweetened condensed milk, sugar, corn syrup, golden syrup and butter in a heavy based saucepan. Stir, without boiling, until the sugar is dissolved.
- Bring the mixture to a gentle simmer and, once it continues to bubble while you stir, simmer and stir for another 6-8 minutes. You should notice it thicken slightly.
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- Line the base and sides of a 28cm x 18cm slice tin with baking paper and set aside until needed.
- Add the butter, golden syrup, condensed milk and brown sugar to a medium sized saucepan and cook over a low heat for approximately 10 minutes until the fudge mixture has started to thicken and the colour of the ingredients has turned a lovely golden brown.
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- This will take 3–6 minutes. Once the liquid fudge is smooth, stir in the chopped dried apples.Place a piece of wax paper in an 8 x 8 inch baking dish.
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- In a large saucepan place the condensed milk, sugar, butter, golden syrup/corn syrup and salt. Heat gently on low heat, stirring until all the sugar has dissolved. Continue stirring the fudge constantly on low or low-medium heat until it’s simmering and has thickened and coats the back of a spatula/spoon – this will take about 3-5 minutes. Keep an eye on the stove at all times and adjust the heat, if necessary, so the mixture won’t burn.
- Once the fudge has thickened, remove it from the heat. From this point on, work as quickly as possible, because the mixture will harden pretty quickly. Add the white chocolate and whisk until all the chocolate has melted.
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- Whisk together the sugar, water, and corn syrup in a 3-quart saucepan. Cook over medium heat, gently tilting the pan side-to-side to help the ingredients cook evenly and avoid burning, for 8 to 10 minutes, or until the sugar turns a deep golden brown/copper color. Once the caramel reaches this color, remove from heat and immediately add in the heavy cream. Be very careful during this step - the caramel will hiss and bubble up aggressively!
- Add in the chopped chocolate and stir smooth. Finally, stir in the vanilla and sea salt. Vigorously whisk the mixture smooth and set aside to cool. Store covered, for up to one week, in the fridge.
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- Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds.
- Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.
- Stir until mostly smooth with just a few flecks of unmelted chocolate. Add the extract and pecans and stir to combine. Scoop onto a parchment lined tray. Spread with a spatula to approximately 1-inch thickness. Drizzle with caramel sauce. Lightly swirl the caramel into the fudge with a knife or the end of the spatula.
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #sauces #desserts #condiments-etc #vegetarian #chocolate #dietary #low-sodium #sweet-sauces #low-in-something #taste-mood #sweet #presentation #served-hot
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