Caramel Fudge Sauce Food

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!

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.

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.

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.

SALTED CARAMEL FUDGE

Steps:

• Grease an 8-inch square pan and line with baking or parchment paper.
• 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.
• Pour the fudge into the prepared tin. Smooth the top and sprinkle salt all over the top. Place in the fridge for 3-4 hours to set or even better, overnight. Cut into thick squares to serve. Store fudge in the fridge.

20 BEST FUDGE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fudge recipe in 30 minutes or less!

SALTED CARAMEL FUDGE

Steps:

• Cut the chocolate up finely. Line a 8x8 inch baking pan with baking paper.
• 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.
• Take the mixture off the heat and mix through the white chocolate and most of the salt (reserve a couple of pinches for topping), until fully incorporated and the mixture is smooth.
• Pour the mixture into the lined baking tin. Sprinkle the remaining salt evenly over the top.
• Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate overnight.
• Cut into 36 squares and serve.
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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.

CASHEW CARAMEL FUDGE

Steps:

• Line a 9-in. square pan with foil; butter the foil with 2 teaspoons butter. Set aside. , In a large heavy saucepan, combine the milk, sugar and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in chocolate chips and marshmallow creme until melted. Fold in the caramels, cashews and vanilla., Pour into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.

SALTED CARAMEL FUDGE

Steps:

• Line a 9x13 inch pan with parchment paper.
• In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk.
• Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.
• Remove from heat and stir in caramel bits, until thoroughly combined.
• Beat in marshmallow fluff, vanilla extract, and sea salt.
• Transfer to the prepared pan, sprinkling on a little more sea salt, and let cool for 2 hours before cutting.

CARAMEL FUDGE SQUARES

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.

CARAMEL FUDGE CAKE

Steps:

• HEAT oven to 350 degrees F. Coat 13x9-inch pan lightly with no-stick cooking spray.
• PREPARE cake mix according to package directions. Pour 2 cups batter into prepared pan. Bake 15 minutes.
• MELT caramels and butter in heavy saucepan over low heat. Remove from heat. Stir in sweetened condensed milk until blended. Spread caramel mixture evenly over cake. Spread remaining cake batter over caramel mixture.
• BAKE an additional 25 minutes or until cake springs back when lightly touched. Cool. Mix caramel topping and pecans in small bowl. Spread over cooled cake.

CARAMEL-FUDGE SAUCE

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.

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).

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!

CARAMEL-FUDGE SAUCE

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.