CARAMEL PEANUT FUDGE
This is a dessert that is just to die for! It will be a great hit at any bake sales, picnics, or just for you! Anyone ought to love it.
Provided by SKETCHETTE
Categories Desserts Nut Dessert Recipes Peanut Dessert Recipes
Time 2h20m
Yield 96
Number Of Ingredients 15
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.
Nutrition Facts : Calories 84.7 calories, Carbohydrate 10.1 g, Cholesterol 3.8 mg, Fat 4.6 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 49.7 mg, Sugar 8.3 g
CASHEW CARAMEL FUDGE
Meet the Cook: A pretty plate of this yummy confection makes a great present! Cashews and caramel are such a delicious combination. I especially enjoy making this fudge for a holiday treat. Throughout the year, I do a lot of baking. Our four children are always ready with their appetites and opinions. -Cathy Grubelnik, Raton, New Mexico
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 pounds.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 33mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
CARAMEL-NUT FUDGE
Blend the sweetness of caramel with the salty, nutty flavor of peanuts for this Caramel Nut Fudge recipe. Bring this treat to your next party!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 18 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 90 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 26 g, Protein 2 g
CARAMEL FUDGE CAKE
Provided by Food Network
Time 1h5m
Yield 15 servings
Number Of Ingredients 7
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.
MICROWAVE CARAMEL FUDGE
This is the most delicious tasting fudge, and so easy to make, just mix, and microwave, no need to use a candy thermometer for this just make sure to cook the fudge mixture for the full 15 minutes that's what gives this fudge it's flavour and texture. Since this makes a thin layer of fudge, I sometimes make two separate batches and stack them on top of each other to make a thicker layer ---- well many mixed reviews so I am guessing that every microwave heats differently for me I always have great results!
Provided by Kittencalrecipezazz
Categories Candy
Time 2h15m
Yield 1 8x8 in pan
Number Of Ingredients 6
Steps:
- In a large microwave-safe glass bowl (8-cup Pyrex measuring cup works well) with a spoon mix together whipping cream, white sugar and brown sugar just until combined; microwave at high for 15 minutes stirring, using a wooden spoon at half time (note: it is important that the mixture cooks in the microwave for the full 15 mins).
- Remove from microwave (careful the bowl is HOT!).
- Add butter and vanilla; with a spoon, mix well for about 1 minute.
- Add chopped nuts (if using) mix.
- Pour into a buttered 8 x 8-in square baking pan (or a smaller pan).
- Refrigerate for 2 or more hours before cutting into small squares.
- Delicious!
Nutrition Facts : Calories 2742, Fat 122.6, SaturatedFat 76.7, Cholesterol 417.6, Sodium 422, Carbohydrate 421.3, Sugar 412.3, Protein 5.2
FUDGE MOUSSE AND CARAMEL-NUT TRIFLE
Make and share this Fudge Mousse and Caramel-Nut Trifle recipe from Food.com.
Provided by Smuckersreg
Categories Dessert
Time 30m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- MIX caramel topping with crumbled cookies. Reserve 2 tablespoons of cookie mixture for garnish.
- WHISK hot fudge topping in medium bowl, gradually incorporating one container whipped topping. Stir remaining container whipped topping in separate bowl until fluffy.
- LAYER ingredients in a trifle bowl or 2 1/2-quart glass bowl in the following order. Place half of fudge mousse in bottom of bowl. Top with half of plain whipped topping. Spoon all but reserved cookie mixture over topping. Top with remaining fudge mousse. Dollop remaining plain whipped topping in the center. Crumble reserved cookie mixture over topping. Refrigerate 1 hour before serving.
Nutrition Facts :
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