Caramel Fudge 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!

EASY CARAMEL FUDGE

Steps:

• Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving an overhang around the edges.
• Chop the chocolate into very small pieces and set aside.
• Add the butter, brown sugar, sweetened condensed milk and golden syrup/corn syrup to a medium saucepan over low heat.
• With the burner on low heat, melt everything together while gently stirring.
• After everything is melted, keep the burner on low heat and bring to a very low boil for 5 minutes while gently stirring. You should see a few small bubbles on the top.
• Once you no longer see streaks of melted butter (even after you stop stirring), remove the pan from the heat and immediately stir in the chopped white chocolate until melted and smooth.
• Stir in the vanilla extract and salt.
• Pour the mixture into the prepared pan, spread the top smooth and place in the fridge to set for about 4 hours.
• When firm, lift the fudge out of the pan using the overhang of the parchment paper and place on a cutting board. Slice with a sharp knife.

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:

• Melt butter in pan.
• Add golden syrup, sweetened condensed milk and brown sugar.
• Stir over low heat until boiling, reduce heat, simmer 10 minutes, stirring constantly.
• Remove from the heat, add white chocolate melts, or any other chocolate you desire, mix until smooth.
• Pour into foil lined 7cm x 25cm bar pan, refrigerate until set.
• Cut into slices and squares.

MOCHA-CARAMEL FUDGE

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat the foil with cooking spray. Combine the condensed milk, semisweet and milk chocolate chips, butter, espresso powder and salt in a medium saucepan. Place over medium heat and cook, stirring and scraping the bottom of the pan frequently with a rubber spatula, until the chocolate is completely melted, about 5 minutes.
• Combine the dulce de leche and white chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring, until melted, about 30 seconds.
• Spread the semisweet chocolate mixture in the prepared baking dish. Immediately drizzle the dulce de leche mixture on top. Drag a butter knife through the dulce de leche mixture to make a marbled pattern on top. Let cool completely at room temperature, about 1 hour. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.

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.

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-NUT FUDGE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Bring first 3 ingredients to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 5 min., stirring constantly. Remove from heat.
• Add caramels; stir until completely melted and mixture is well blended. Stir in nuts.
• Pour into prepared pan; spread to form even layer in pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

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.