Easy Caramel Fudge Bars 4 Ingredients Food

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).

EASY CARAMEL FUDGE BARS (4 INGREDIENTS)

Steps:

• LIne the bottom and sides of an 8X8 pan with parchment paper or grease with butter or pan release.
• Add the butter, brown sugar, corn syrup, and condensed milk into a medium-size saucepan and cook on medium-low heat until the butter melts and the sugar is dissolved. You will notice the surface bubbling.
• Reduce the heat to low and simmer the mixture for about 15 minutes stirring constantly.
• To test if the fudge is ready, drop a small piece of the caramel fudge into a cold glass of water.
• Remove the piece from the water, if the piece is slightly set and you're able to form a ball then the fudge is ready.
• If you're unable to form a ball, then cook for additional 5 minutes or so and repeat the test.
• Optional Step: Transfer the fudge into a mixing bowl with the paddle attachment and beat for 5 minutes or just until you notice the fudge starting to set, this step will make your fudge super smooth and creamy.
• You can also use a hand beater or spatula mixing until the fudge mixture is smooth and creamy and begins to thicken and set. You have the option of skipping this, you will still end up with a great fudge.
• Transfer the fudge mixture into the lined or greased pan. I prefer to use a glass pan.
• Using a spatula or spoon spread the caramel fudge throughout the pan and even the surface so the thickness is the same.
• Place into the refrigerator for about 2 hours so the fudge firms up.
• Remove from the refrigerator and cut into 20-25 equal parts.
• Keep your fudge bars store into a container and refrigerate until ready to eat.

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!

GOOEY CARAMEL FUDGE BARS

Steps:

• Mix together cake mix, butter, and 1/3 cup of the evaporated milk.
• In a greased cake pan, spread half of the batter evenly in the pan and bake at 350 degrees for 6 minutes.
• Meanwhile, over low heat or in the microwave, melt unwrapped caramels and 1/3 cup evaporated milk until smooth and creamy, stirring often.
• Remove half baked crust from oven and sprinkle with chocolate chips.
• Drizzle caramel over crust.
• Drop remaining batter on top of crust and bake for 14-17 minutes.
• Cool slightly and refridgerate to allow caramel to set up.