Easy Caramel Fudge Food

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

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 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:

• 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 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

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.

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.

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.