Capt Ricks Chocolate Caramel Fudge Recipes
CARAMEL-CHOCOLATE LAYERED FUDGE
Just go for it in this over-the-top dessert, with layers of nut-and-marshmallow caramel fudge layered with equally rich cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 96
Number Of Ingredients 14
Steps:
- Line 13x9-inch pan with foil, extending foil over sides of pan; spray foil with cooking spray.
- For Caramel Fudge Layer, in heavy 3-quart saucepan, cook brown sugar, 1/4 cup butter and 3/4 cup evaporated milk over medium-high heat, stirring constantly, until sugar is dissolved. Heat to boiling, stirring constantly. Reduce heat to low; boil gently without stirring 5 minutes. Remove saucepan from heat. Stir in 2 cups marshmallows, the vanilla chips and 1 teaspoon vanilla; stir until marshmallows and chips are melted and mixture is smooth. Stir in chopped walnuts. Quickly spread mixture in pan. Refrigerate 30 minutes before preparing Chocolate Fudge layer.
- For Chocolate Fudge Layer, in heavy 3-quart saucepan, cook granulated sugar, 1/4 cup butter and 3/4 cup evaporated milk over medium-high heat, stirring constantly, until sugar is dissolved. Heat to boiling, stirring constantly. Reduce heat to low; boil gently without stirring 5 minutes. Remove saucepan from heat. Stir in 2 cups marshmallows, the chocolate chips and 1 teaspoon vanilla; stir until marshmallows and chips are melted and mixture is smooth. Beat 30 seconds with spoon until glossy. Quickly spread mixture on top of caramel fudge layer. Sprinkle walnut halves and pieces over fudge; press gently into fudge. Cover; refrigerate 1 hour 30 minutes.
- Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut fudge into 12 rows by 8 rows. Store in tightly covered container in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Piece, Sodium 20 mg, Sugar 14 g, TransFat 0 g
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- Grease an 8 inch square baking tin and line with baking or parchment paper. Place a medium saucepan on a low heat and slowly melt the butter. Once melted, add in the condensed milk, golden syrup and sugar. Stir until combined and the sugar is dissolved. Add a pinch of salt.
- Turn up the heat to medium and continue to stir until the mixture is simmering and starting to thicken. This may take a while, 5-6 minutes or so. Remove the caramel mixture from the heat and stir in all the pieces of white chocolate until melted.
- Pour the fudge into the prepared tray. Smooth the top and then sprinkle salt over the top. Place in the fridge for 3-4 hours to set or overnight. Line a cookie tray with baking paper and then chop the fudge into small, bite-sized pieces. Pop them onto the tray and add them to the freezer while you melt the milk chocolate.
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- Line an 8 x 8 pan with parchment paper - do not skip this or you likely won't be able to get your fudge out looking very nice.
- Combine the milk chocolate chips (or dark or semi-sweet) and the sweetened condensed milk in a microwave safe bowl. Stir together and microwave for 30 seconds then stir for 30 seconds. Microwave in bursts of 15 seconds stirring for 30 seconds in between until completely melted. Stir in the vanilla extract.
- Pour into the prepared pan. Spray a spatula with nonstick cooking spray and smooth the chocolate fudge.
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- Place the water into a pan (roughtly a 1L milk pan). Add the sugar carefully aiming not to splash it up the sides of the pan. Set the pan over a low to moderate heat to allow the sugar to dissolve into the water. Once dissolved, increase the heat under the pan a little. Without stirring allow the sugar to caramelise whilst the water evaporates. Once it is a moderate brown colour (similar to the brown of a corrugated cardboard boadd the cream. Be aware that the mixture will react to the cold of the cream by rising up the pan. Stir. Continue stirring until the caramel has reached 104℃ / 219℉ (see note b below). Pour the caramel into a bowl and set too cool.
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