Caramel Fudge Russian Fudge Recipes

CARAMEL FUDGE (RUSSIAN FUDGE)

Steps:

• Generously butter an 8x8 baking tin.
• Put sugar and milk into a saucepan, heat gently over a low heat, stirring constantly until sugar dissolves.
• Add condensed milk, butter, salt and golden syrup. Stir until butter has melted.
• Bring to a boil and continue boiling until the soft ball stage (240 degrees F), stirring constantly to prevent burning.
• Remove from heat. Cool slightly. Using a hand held electric mixer, beat until thick.
• Pour into the buttered tin.
• Mark into squares. Cut into pieces when cold.
• Devour.

RUSSIAN FUDGE

Steps:

• Put sugar and milk into a saucepan.
• Heat gently, sitrring constantly until sugar dissolves.
• Add condensed milk, butter, salt and golden syrup. Stir until butter has melted.
• Bring to the boil and continue boiling until the soft ball stage, stirring occasionally to prevent burning. (Drop a little bit of the mixture to a cup of cold water, if the mixture forms a slight ball then is it done).
• Remove from heat. Cool slightly.
• Beat until thick.
• Pour into buttered tin.
• Mark into squares. Cut when cold.

OLD FASHIONED CARAMEL FUDGE RECIPE

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Cook caramels and 2% milk in medium saucepan on low heat 5 to 7 min. or until caramels are completely melted and mixture is well blended, stirring constantly. Remove from heat.
• Cook butter, evaporated milk, sugar and marshmallows in large saucepan on medium heat 8 to 10 min. or until mixture comes to full rolling boil, stirring constantly. Cook 5 min., stirring constantly. Remove from heat. Add chocolate and vanilla; stir until chocolate is completely melted and mixture is well blended.
• Pour chocolate mixture into prepared pan; spread to cover bottom of pan. Pour caramel mixture over chocolate layer; swirl slightly with knife.
• Refrigerate several hours or until firm. Use foil handles to remove fudge from pan before cutting into squares.

SALTED CARAMEL FUDGE

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.