Fudge
By spotldr
0 Picture
Ingredients
- 1/2 cup corn syrup
- 1/3 cup evaporated milk
- 2 packages Baker's Semi Sweet Baking chocolate
- 3/4 cup powdered sugar
- 2 teaspoons vanilla
- 1 cup hopped pecans optional
Details
Level of difficulty Average
Preparation time 10mins
Cost Average budget
Preparation
Step 1
Spray and 8 inch square pan with pam baking spray.
Step 2
Mix corn syrup and evaporated milk in a 2 quart saucepan on medium-low heat. Add chocolate and stir constantly until completely melted. Remove from heat.
Step 3
Stir in powdered sugar, vanilla and nuts. Beat with a wooden spoon until thick and glossy. Immediately spread into prepared pan; can use parchment paper.
Step 4
Refrigerate for 2 hours or until firm. Let fudge stand for 15 minutes at room temperature. Cut into 64 one inch pieces.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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