I would love a chocolate fudge and caramel fudge recipe?

Question

Both easy to make and great tasteing if anyone has any great recipes to give me that would be great I go by mils and grams and kg thanks so much

Answer 1

Chocolate Fudge

This should definitely only be done by children under the supervision of an adult because high temperatures are involved.

Ingredients:

2 cups sugar
1 cup whipping cream
2 ounces butter
3 tbsp. water
1/2 cup milk
8 ounces semi-sweet chocolate

Preparation:

Put the sugar, cream, butter, water and milk into a heavy pan and place over a low heat. Stir until the sugar is completely dissolved.

Break the chocolate into small pieces and put into the sugar mixture, still on the low heat and stir until it dissolves. Once dissolved, turn up the heat and bring the mixture to the boil. It should now boil, with an occasional stir, until it reaches 240°F (114 deg C), the soft ball stage. (When a teaspoonful is dropped into a saucer of cold water, it forms a soft ball)
Remove from the heat and beat the mixture with a wooden spoon (best done by an adult) until it thickens. Pour the mixture into an 8 inch square cake pan greased with butter. Leave to set.
Cut into small squares.
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Caramel Fudge Squares

INGREDIENTS
1 pound light brown sugar
1/2 cup white sugar
1 cup butter, melted
1 teaspoon vanilla extract
4 egg, beaten
2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
3 tablespoons confectioners' sugar
DIRECTIONS
Preheat oven to 300 degrees (150 degrees C). Grease one 9x13 inch baking pan.
In a large bowl, cream together the butter, brown sugar, white sugar, and eggs. Sift together the flour, baking powder, and salt; stir into the egg mixture until well blended. Spread mixture evenly into the prepared baking pan.
Bake for 45 minutes in the preheated oven. A toothpick should come out clean when inserted. Cut into squares and roll in confectioners' sugar while they are still hot.

Answer 2

Chocolate Fudge

This should definitely only be done by children under the supervision of an adult because high temperatures are involved.

Ingredients:

2 cups sugar
1 cup whipping cream
2 ounces butter
3 tbsp. water
1/2 cup milk
8 ounces semi-sweet chocolate

Preparation:

Put the sugar, cream, butter, water and milk into a heavy pan and place over a low heat. Stir until the sugar is completely dissolved.

Break the chocolate into small pieces and put into the sugar mixture, still on the low heat and stir until it dissolves. Once dissolved, turn up the heat and bring the mixture to the boil. It should now boil, with an occasional stir, until it reaches 240°F (114 deg C), the soft ball stage. (When a teaspoonful is dropped into a saucer of cold water, it forms a soft ball)

Remove from the heat and beat the mixture with a wooden spoon (best done by an adult) until it thickens. Pour the mixture into an 8 inch square cake pan greased with butter. Leave to set.

Cut into small squares.



Caramel Fudge
Yield: 19 Servings

Ingredients

6 c sugar, divided
2 c light cream
1/4 ts baking soda
1/2 c butter or margarine
8 1/2 c (2 lbs.) pecans, broken

Instructions

The flavor of this golden brown fudge comes from the caramelized
sugar. Combine 4 cups sugar and cream in a heavy 4-quart saucepan.
Set aside. Melt 2 cups sugar in a heavy 10-inch skillet over medium
heat. Stir sugar constantly until it begins to melt. Heat sugar-cream
mixture over medium heat. Continue melting sugar in skillet, stirring
and watching closely so it does not scorch. As soon as it is
completely melted, por liquid sugar in a thin stream into boiling
sugar-cream mixture, stirring constantly. Do not let sugar remain
over heat after completely melted; this will produced a scorched
taste. Cook com- bined mixtures to 246 degrees F. Remove from heat
and add baking soda and butter. Stir in and let candy stand for 30
minutes. Add nuts. Stir to mix; pour into buttered 9-inch square
pans. Cool slightly and cut into squares. Makes about 78 pieces.

Answer 3

Here is a website for 84 DIFFERENT chocolate fudge recipes:

http://www.epicurious.com/recipes/find/results?search=chocolate+fudge+

Here is a website for 8 DIFFERENT caramel fudge recipes:

http://www.epicurious.com/recipes/find/results?search=caramel+fudge+

Hope you enjoy these recipes. Good luck.

Answer 4

chocolate fudge + caramel.

Answer 5

Chocolate Fudge:

4 C. sugar
1 C. milk
1 C. butter
25 large marshmallows -- cut into quarters
1 tsp. vanilla
11 1/2 oz. milk chocolate
12 oz. semi sweet chocolate
1 C. chopped nuts -- optional

Cut each marshmallow into pieces.
Line a 9x13 pan with foil and butter foil.
Combine sugar, milk and butter in heavy pan. Place over medium heat.
Stir constantly until mixture comes to full boil. Stirring constantly
Allow to boil for 4 minutes. Remove from heat.
Add marshmallows and stir till almost dissolved.
Add vanilla and chips. Stir till smooth and melted.
Blend in nuts if using.
Pour into pan and chill till firm. Cut into squares and store in a large zip loc bag.
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Caramel Fudge Cutouts:

2 cups sugar
1/4 cup cocoa
3/4 cup milk
2 tablespoons light corn syrup
1/4 cup plus 2 tablespoons butter, divided
8 caramels, chopped
3/4 cup chopped skinned hazelnuts or pecans
2 teaspoons vanilla extract

Line a 9" square pan with aluminum foil, allowing foil to extend over edges of pan. Butter foil, and set aside.

Butter insides of a heavy 3-quart saucepan. Combine sugar and cocoa in saucepan, stirring well. Stir in milk and corn syrup. Bring to a boil over medium-low heat, stirring gently and constantly with a wooden spoon, until sugar dissolves (6 to 8 minutes). Add 1/4 cup butter, stirring until butter melts. Cover and boil 3 minutes over medium heat.

Uncover and cook, without stirring, until candy thermometer registers 238° (about 14 minutes). Remove from heat. Add remaining 2 tablespoons butter, chopped caramels, nuts, and vanilla. Do not stir. Let mixture cool to 130° (about 25 minutes).

Beat fudge by hand with a wooden spoon until it thickens and begins to lose its gloss (10 minutes). Quickly spread fudge into prepared pan; let cool (about 3 hours). Lift uncut fudge out of pan with foil; discard foil, and place fudge on a cutting board. Cut desired shapes, using 2" cookie cutters, or cut fudge into 1 1/2" squares.

Yield: 16 cutouts or 3 dozen squares