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
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 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.
OLD FASHIONED CARAMEL FUDGE RECIPE
Enjoy this Old Fashioned Caramel Fudge Recipe as a delightful treat for a holiday or any day. Try this Old Fashioned Caramel Fudge Recipe this weekend!
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 58 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 4.8887 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 0.5826 g, Sugar 0 g, Protein 1 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
CARAMEL FUDGE ICING
Make and share this Caramel Fudge Icing recipe from Food.com.
Provided by cookalot 2
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Boil first 3 ingredients to soft ball stage.
- Add butter.
- Cool to lukewarm.
- Add vanilla.
- Beat until right consistency.
- Thin with a little cream if too thick.
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 FROSTING
Wonderfully rich and creamy caramel frosting. This doesn't make much, so to ice a 2-layer cake, you'll want to double the recipe. This recipe came from a dear friend in Lebanon, Virginia, in the foothills of Appalachia. She was close to 100 y/o and it had been in her family forever.
Provided by Chef Flight Attenda
Categories Dessert
Time 25m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Cook sugar with cream in saucepan until it forms a soft ball when dropped in cold water (approx 234-240 degrees on candy thermometer).
- Add butter and vanilla.
- Remove from heat, stir until it has cooled and gotten to spreading consistency.
Nutrition Facts : Calories 1707, Fat 37.3, SaturatedFat 23.3, Cholesterol 115.9, Sodium 492.8, Carbohydrate 340.4, Sugar 317.8, Protein 13.1
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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.
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