Caramel Raisin Fudge Recipes

EASY CARAMEL FUDGE

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!

CARAMEL PEANUT FUDGE

Steps:

• Lightly grease a 9x13 inch dish.
• For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.
• For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.
• For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set.
• For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1 inch squares.

CARAMEL FUDGE

Steps:

• Line an 8X8 baking pan with parchment paper.
• Place the sweetened condensed milk, sugar, butter, corn syrup and salt in a large sauce pan. Heat on low and stir until all the sugar has been dissolved. Watch closely so that the mixture does not burn.
• Increase the heat to medium and cook in the sauce pan for 3-5 minutes until the mixture has thickened. Watch the mixture closely so it does not burn.
• Next, remove the mixture form the heat, stir in the white chocolate melts and continue to stir until all the chocolate chips have melted.
• Then transfer the mixture to the prepared pan. Allow the mixture to cool at room temperature and then cover the pan and move the pan to the refrigerator for at least 4 hours.
• Once the fudge has fully set, cut and serve!

SALTED CARAMEL FUDGE

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.

RUM & RAISIN FUDGE

Steps:

• Soak the raisins in the rum the day before making the fudge.
• 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, the plumped-up raisins 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. 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.

CARAMEL RAISIN CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine raisins and water in a microwave safe bowl, cover and microwave on high for 3 minutes. Let stand for 20 minutes then drain.
• Melt the butter or margarine. Combine cookie crumbs, 1/4 cup of the white sugar, and the melted butter or margarine. Press the cookie crumb mixture into the bottom of one 9 inch springform pan. Set aside 1 cup of the raisins for the topping. Sprinkle the remaining raisins evenly over the crust.
• In a large bowl beat the cream cheese until light. Gradually beat in the remaining 2/3 cup of white sugar. Beat in the eggs and the vanilla. Pour cream cheese mixture over raisins and crust.
• Bake at 325 degrees F (165 degrees C) for 55 minutes. Turn off oven and leave oven door ajar for 1 hour. Remove cake from oven and let cool completely. Cover and refrigerate for 4 hours or overnight. To serve, combine remaining raisins and caramel or butterscotch topping. Spread over the top of the cake. Makes 12 servings.

CREME CARAMEL WITH RAISINS

Steps:

• Place the raisins in a dish, add the rum, cover, and allow to steep for 24 hours.
• Place 2/3 cup of the sugar and 6 tablespoons water in a medium-size nonstick skillet. Swirl to moisten the sugar. Then, bring to a boil and cook over medium-high heat until the mixture turns to dark caramel.
• Pour a thin layer of the caramel into each of 10 half-cup ramekins or dariole molds, enough caramel to coat the bottoms. Scatter the marinated raisins into the ramekins. Set aside.
• Place the milk and 1/2 cup of the sugar into a saucepan, and bring just to a boil.
• Whisk the remaining 1/2 cup of the sugar with the eggs and egg yolk. Pour in the hot milk in a thin stream. Strain the mixture through a fine sieve, and add the vanilla. Pour into the ramekins.
• Preheat the oven to 275 degrees. Place the ramekins in a baking dish or a roasting pan, and add enough warm water to the pan so that the water comes halfway up the sides of the ramekins. Bake for 50 to 60 minutes, until firm.
• Remove the ramekins from the water bath, and allow the custards to cool. Then, refrigerate them at least 4 hours. To serve, unmold by running a thin knife around the edges of the custards, and invert them onto small plates.

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.

CARAMEL RAISIN FUDGE

Steps:

• Melt caramels and chocolate in microwave or in double boiler (make sure it doesn't burn).
• Stir in condensed milk, then crushed cookies and raisins.
• Spread in a foil lined, 8 x 8 pan. (Either butter or spray cooking spray on the foil for easier removal).
• Allow to cool, then refrigerate. Cut when totally cold.
• Best kept refrigerated.