We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Chocolate fudge
I gave this to a friend who loves my fudge. guess what she thought?!
Be the first to make this!
- 200g caramel chocolate, coarsely chopped
- 100g salted butter
- 60g caster sugar
- 2 eggs
- 70g plain flour
- icing sugar or dusting (optional)
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Preheat oven to 180 C / Gas 4.
- In a saucepan melt 170g of the chocolate with the butter. Add sugar, eggs and flour and mix well. Finally, stir in remaining 30g of chocolate.
- Pour mixture into a lightly greased 20x20cm square cake tin. Bake in the preheated oven for 13 minutes. The fudge might look not quite cooked when you take it out of the oven, just allow to cool and set before unmoulding. Dust with icing sugar if desired.
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
Salted Caramel Chocolate Fudge
Salted Caramel Fudge is AMAZING! Fudge is such a tasty treat to eat! One of my favorites to make is chocolate fudge however I wanted to change things up a bit and get creative so I came up with this amazing Salted Caramel Chocolate Fudge. Seriously I think this might be my new favorite chocolate fudge recipe.
This simple turtle fudge is so much more than you could expect &ndash I knew when I went into recipe development for this one that I wanted a rich fudge with a nice crunchy texture from the pecans. I also know how little time we have around the holidays so I made sure to keep this a MICROWAVE fudge too! Woohoo!
If you are looking for a delicious chocolaty fudge to add to your cookie trays this is definitely the one, it only takes 5 minutes to prepare and uses just a few simple ingredients (you don&rsquot even need to make the caramel sauce for this one&hellipyes. ).
So go ahead friends, I give you permission to make a double batch and keep one for yourself, after all it is the season for giving (and that includes to ourselves).
Chocolate Fudge Caramel Brownies
This recipe is an oldie but a goodie! Instead of making homemade brownies from scratch, it starts with a box of brownie mix. Then the secret is mixing in extra chocolate chips and then adding a layer of caramel in between. So rich and decadent!
It’s a family tradition to bake a treat on Sundays and these caramel brownies make an appearance quite often. They are quick, easy and taste amazing. They’re super rich and fudgy, with gooey caramel oozing out. Plus I love the perfect touch that the sweetened condensed milk adds. They’re also studded with chocolate chips, making every bite perfection. You are going to LOVE them if you are a chocolate lover like me. I love anything with the words chocolate and caramel. )
Preheat oven to 350 degrees F. Grease and flour a 9" by 13" cake pan. Set aside.
Sift together the cake flour, baking soda and salt and set aside. Beat the butter and sugar together in a large mixing bowl.
Blend in the eggs and beat until light and fluffy. Stir in the vanilla and melted chocolate. Alternately add the dry ingredients and the sour cream to the butter mixture.
Beat well after each addition. Stir in boiling water (Batter will be thin). Divide cake batter in half. Pour one half into the prepared cake pan. Bake 10-12 minutes, or until firm to the touch, and remove from the oven.
Meanwhile, prepare the filling. Mix butter, caramels, and condensed milk in a sauce pan and melt over low heat, stirring often.
Remove from the stove and pour the mixture over the baked half of the cake. Pour the remaining cake batter over the caramel mixture and return to the oven. Bake for 15-20 minutes or until firm to the touch.
When cool, serve with ice cream, whipped cream or frost with your favorite chocolate frosting.
Tips for perfect fudge
The first time I made this caramel white chocolate fudge I burnt the sugar without even realizing it because the color looked like caramel. The final fudge still tasted great, but I quickly learned a few tricks to help you get a perfectly, smooth caramel fudge instead of burnt caramel like my first attempt (even experienced bakers like me make mistakes!).
- Watch your sugar closely: To avoid burnt caramel, heat the sugar mixture slowly over low heat and constantly stir the mixture. You’ll know it’s done when it simmers and is thick enough to coat the back of the spoon (3-5 minutes).
- Work quickly: Once the fudge mixture has thickened, you need to work quickly to add the chocolate and transfer it to the pan. The fudge hardens quickly as it cools, so work fast to make sure it’s smooth and evenly combined. It helps to pre-chop the chocolate and have it ready to go before you heat up the caramel.
- Be careful of the heat: You are working with hot caramel fudge, so be careful to not burn your fingers as you work quickly.
- Cut into small pieces: This caramel fudge is sweet and very rich. I like to cut it into 36 small pieces, making a 6 vertical and horizontal cuts (a 6 grid) into the cooled square of fudge.
What do you need to make this caramel fudge recipe?
White Chocolate (or white confectionery coating)
- I like to use Nestle Premier White Morsels, which are actually a confectionery coating not a pure white chocolate
- White chocolate is a bit softer than white confectionery coating so you’ll need to adjust the recipe accordingly.
- If using white confectionery coating chips (no cocoa butter listed in the ingredients) use 24 ounces, if using pure white chocolate (with cocoa butter listed in the ingredients) then use 28 ounces.
- I used Smucker’s Caramel Flavored Ice Cream Topping to make my caramel fudge. It’s a very thin caramel sauce and it worked perfectly to make a creamy soft fudge. This sauce is easy to find in most grocery stores.
- I also experimented with a jar of Fran’s Caramel Sauce, which was quite a bit thicker. It worked well too, but made a firmer fudge.
- So if you use a thicker sauce, just be aware that your fudge will not look as fluid as the fudge in the video above.
- If you want to make salted caramel fudge, add salt.
- I recommend you add at least a pinch of table salt just to balance the flavor.
- If you want a more intense salty flavor use kosher salt and use pretzel salt if you want to feel the crunch of the salt on top of your salted caramel fudge.
How to Make Salted Caramel Fudge
- Line a sheet pan with parchment paper. This will allow you to remove the fudge easily, in one piece when it is ready to take out of the pan. If you don’t have parchment paper, tin foil will also work. Lightly spray the parchment paper or foil with a non-stick spray.
- In a large saucepan, mix together the sugar, butter, and evaporated milk over medium heat. Be sure to stir it until the sugar is dissolved.
- Bring the mixture to a full boil for 5 minutes. This is where a candy thermometer comes in handy. If you have one, the temperature should read 234°F.
- Remove from heat and stir in the caramels until they are combined. Then, beat in the salt, marshmallow fluff, and vanilla extract.
- Spread out the fudge onto your lined sheet pan, sprinkle with more sea salt, and let it cool for at least 2 hours before cutting.
4. Sweet and Salty Caramel Nut FudgePlay video
This easy recipe delivers the perfect combination of sweet and salty. HERSHEY'S Sea Salt Caramel Flavored Baking Chips take the place of the typical chocolate for a unique flavor. The recipe also features marshmallow creme and mixed nuts for a balance of airiness and crunch. The result is a fudge that’s stunningly delicious.
Pralines & Cream Fudge Recipe
It's amazing how missing a few days posting can feel like so looooooonnnggg! I feel like it's been forever since we've had a chat.
My husband and I flew out to Utah last week and spent a long weekend having fun. We ate at our favorite Utah dives, went to a BYU game, bought out the BYU Bookstore, attended a blog conference (just me), went snowboarding at the Canyons (just him), toured temple square and the conference center (never gets old), and very nearly missed our flight home.
Has anyone had this experience? Delta delayed our flight by an hour. So I added on about 45 minutes of extra time before we needed to head to the airport. Right at the time for us to head to the airport for our delayed flight time, I received a text saying that our flight had been un-delayed and was now boarding………………….
I won't get into the horrifically frenzied, sweaty, tear-filled details that (I suspect) very nearly caused a rupture in my injured foot, but suffice it to say that my butt was in the seat at 5:04pm and takeoff was at 5:07pm.
This fudge is a tribute to my love of the BYU Bookstore's famous lineup of fudge. In fact, this entire week is going to be a tribute to some of my favorite Utah desserts (with another BYU Bookstore fudge recipe coming your way soon if all goes as planned).
I worked at the BYU Bookstore for 3 1/2 years and ate about a billion fudge samples. Which makes me an expert on eating bookstore fudge. Says me, anyway.
Pralines and Cream fudge is one of my top 3 favorite flavors (I can't pick a favorite, the 3 faves just keep up a continual rotation), and it is SO easy to replicate at home. I've made this several times and even posted once before on my blog (waaaaaaaay back in “the day”), so this is a makeover of sorts for one of my best recipes that rarely gets the exposure it deserves.
Oh. Did I mention it's ridiculously easy? As always, the fudge making here requires no candy thermometer or crazy technique. Easy-breezy and totally amazing.
Watch the video: EPIC CHOCOLATE- CARAMEL FUDGE. NO-BAKE, EGGLESS CHOCOLATE DESSERT RECIPE- SUPER YUM!! (August 2022).
- swap out the cocoa butter used in making pure white chocolate for a vegetable oil (usually palm kernel oil) in order to make the candy easier to work with and they work just fine in most of the easy fudge recipes you’ll find here on this site, like Cookies and Cream Fudge, Vanilla Fudge, and Lemon Fudge.