Caramel Almond Fudge Food

SALTED CHOCOLATE ALMOND FUDGE

Steps:

• Line cookie sheet with foil. Line 8-inch square pan with foil.
• In 8-inch nonstick skillet, melt butter over medium-high heat. Stir in brown sugar, and cook until bubbly. Cook 1 minute longer, stirring occasionally. Add almonds; stir to coat. Spread almonds on cookie sheet. Cool completely, about 15 minutes. Break into small pieces.
• In large microwavable bowl, microwave chocolate chips and sweetened condensed milk uncovered on High 1 minute; stir. Microwave 1 minute longer. Add almonds and dried cherries; stir until blended.
• Spread evenly in 8-inch square pan. Sprinkle with salt. Refrigerate about 2 hours until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.

CARAMEL FUDGE

Steps:

• Line an 8x8-inch pan with parchment paper and set aside.
• 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.
• Transfer the fudge mixture into prepared pan. Allow the fudge to cool slightly at room temperature, then cover the pan and leave it to set in the fridge for at least 4 hours. Once the fudge has set, cut it up in pieces (I recommend small pieces because the fudge is very rich) and serve.
• Fudge will keep in the fridge for up to 2 weeks. Serve it cold or at room temperature (my preference).

CARAMELY ALMOND BUTTER BARS

Steps:

• Preheat your oven to 350. Line an 8x8 inch pan with parchment paper. (Or use foil and spray with nonstick. Or spray the pan itself.)
• In a large bowl or stand mixer, beat together the butter and both sugars until light and fluffy, about 2 minutes.
• Add the egg, salt, and almond extract and beat well, scraping down the sides.
• Add the flour and beat until not quite incorporated.
• Add the rolos. I mixed them in for a couple seconds with the beater, but you can fold them in with a wooden spoon if you want. (Some of the rolos in my batch were broken and some were left whole) Don't over mix.
• Press into the prepared square pan.
• Bake at 350 for about 22-24 minutes, or until the edges are golden brown. They will look soft in the middle but a toothpick should come out clean.
• Cut into small squares and serve with lots of milk!

CARAMEL ALMOND FUDGE

Steps:

• In lg saucepan, cook sugar, cream and salt over low heat until the sugar dissolves.
• Bring to boiling point and cook, without stirring, until candy thermometer reaches 236* (soft ball).
• Let mixture cool to 110*.
• Transfer to a bowl and beat until thick and creamy, (about 5 minutes).
• Stir in almonds; pour into 8x8 pan lined with wax paper.
• Refrigerate for at least 2 hours.

CARAMEL FUDGE SHORTBREAD

Steps:

• Preheat oven to 375 degrees.
• Grease a 9 in square pan.
• Add sifted flour and ½ c butter pieces together.
• Rub the butter in with your fingers until it is fine crumbs.
• Add 3 tbsp softened brown sugar and mix to form a firm dough.
• Press dough into the bottom of the pan and make holes in it with a fork.
• Bake for 20 min until golden.
• Cool in the pan.
• In a sauce pan sprayed with non-stick spray, mix 10 tsp butter, 3 tbsp softened brown sugar and sweetened condensed milk.
• Bring to a boil, stirring constantly.
• Reduce heat and cook for 4 to 5 min, until the caramel is pales gold and is coming away from the sides of the pan.
• Pour the hot caramel over the shortbread and spread evenly.
• When the caramel is cool and firm (make sure of this), melt the chocolate.
• Spread the melted chocolate over the caramel and let cool.
• Cut into bars.

ALMOND FUDGE

Steps:

• Line a 9-in. square pan with foil and greased the foil with butter; set aside. In a heavy saucepan, dissolve coffee in milk over medium heat. Reduce heat to low. Stir in chocolate chips until melted. Remove from the heat; stir in extracts. Spread into prepared pan. Refrigerate until firm., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares.