YAY FIRST RECIPE! caramel fudge

today is a good day. its the weekend, had a party in class for the hell of it, no homework, got to bake this morning 😀 and all that jazz 😀

okie dokie, so yenno how theres those caramel fudge yummies at starbucks? well after eating… analyzing several squares, i believe i have figured it out 😀

okie dokie! what youre going to be needing to make this fabulous deliciousness is

  • 1/2 c. sugar+more for dusting
  • 3/4 c. butter (room temp unless you really wanna get a workout)
  • 1 large egg
  • 1/2 tsp vanilla extract (i sometimes go overboard and just add an entire tsp…all up to you)
  • 2 c. flour
  • 1/4 tsp salt
  • bag of chewy caramel candies depending on how much caramel you like
  • 3 tbs heavy cream
  • 1 can of condensed (not evaporated) milk
  • 12 oz. bag of semisweet or dark chocolate
  • sea salt or fleur de sel, yes, it must be those kinds of salt, if you use idioized salt, then it doesnt turn out yummy
  • several handfuls of pretzels and pecans (optional)

Preheat your oven to 350, and grease a 8×8 pan with butter, and then sprinkle in some sugar, and coat the bottom of the pan evenly. i do this to give an extra little bit of sweetness because i have a MAJOR sweet tooth. if you dont have as big of a sweet tooth as me, you can justuse butter, but DONT USE FLOUR WHAT EVER YOU DO! it makes a gross crusty substance on the side of your fudge that makes it not taste that yummy. you can do this with a 9×13 pan, but i just happened to find my 8×8 in my dishwasher.

okie next thing on your to do list-

cream your butter and your 1/2 c. sugar together until its nice a floofy, and then crack in your egg and toss in your vanilla extract. beat well and then when its all nicely mixed, then slowly add in your flour and salt, being sure to mix thoroughly between each addition. dont worry if your mix is crumbly, its going to get to know each other very well in the oven. pat your crumbly dough into your grease pan, and make it as even as you can or its going to bake unevenly. then chuck your pan into your oven and bake it for 25-28 minutes.

the ones im making here are mini’s sooooo only bake them for like… 10 minutes

while your crust is baking, take your caramel, and melt it down on med-low heat til its smooth. i usually go with a bag of the market pantry chewy caramels, and it usually is enough to satisfy my caramel craving. while its melting, add in your heavy cream. it’ll thin out your caramel and keep it from going back to the candy and keep it semi-gooey. throw that on the back burner on low to keep it in its melted state.

take your condensed milk and chocolate, and let them get married in your saucepan on med-high heat. stir it to make sure nothing burns on the bottom, and to make sure your chocolate melts evenly. keep stirring

and stirring…

and stirring…

until your chocolate is completely melted and its nice and smooth.

yum… quick fudge. if you feel a bit naughty, then add in a crapload a little bit of rum, cognac, or coffee, if you feel like a goodygoody (psst always go for the alcohol!), and again, keep it on the back burner on low to keep it workable

okay now to assemble the entire thing!

by now, your crust should be done, so take it out of the oven. dont worry if it poofed up a little bit. itll do that. if you want to add some texture to it, then roughly, and i mean roughly, crush some pretzels and pecans onto your crust and spread it evenly. completely optional, but it makes it all that much better.

awwie arent they cute sitting there in the egg carton? if you make the minis, then its handy that you have 2 of the costco sized egg things because im willing to bet that you dont have 5 mini cupcake tins laying around.

drizzle half your caramel over your crust/pretzels/pecans and make sure every bite gets some caramel! now take your fudge and dollop it over your pan of yumminess. spread it around and around, until its even and smooth.

okay now for the fun part. take the rest of your caramel, and drip it onto your fudge in straight lines until all the golden yumminess is used up. then take a toothpick, knife, or fork, and drag it perpendicularly from the lines you just made so then it makes a pretty design.

or if youre lazy like me sometimes, you can just dump your caramel on your fudge and spread it around and into the fudge, just make sure it stays even.

done? all pretty? well then. take your sea salt, or fleur de sel, and sprinkle it lightly on your fudge. see! its prettier now! now toss your pan of deliciousness into your fridge for 1-2 hours or until its firm.

when your caramel fudge is all married together and is one happy pan of love, then take a knife and run it against the edge of the pan to loosen up the fudge and caramel, because chances are, its stuck to the sides. if that becomes an epik fail, then boil up some water, let the pan sit in the water for a few minutes. when you finally manage to get the entire thing out of the pan and onto a cutting board, then soak up a knife in some hot water. trust me, you’ll want to have a cup of hot water handy because the fudge will start sticking to the knife just make sure to dry it first. cut your fudge into 2×2-ish squares… or any size that pleases your desire. then dip your knife back into your hot water. and repeat.

cut. dip. wipe. cut. dip. wipe. cut. dip. wipe.

until youre all done and its all in individual squares. i usually wrap them up individually with squares of wax or parchment paper and tape it to keep them from sticking to anything and everything. see arent they cute now?

now youre all done! you should have little squares or your copycat caramel fudge (:

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1 Comment »

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