Candy Bar Fudge
Florence
Course Dessert
Cuisine American
- 1/2 cup butter
- 1/3 cup baking cocoa
- 1/4 cup packed brown sugar
- 1/4 cup milk
- 3 1/2 cups confectioner's sugar
- 1 teaspoon vanilla extract
- 30 caramels
- 1 tablespoon water
- 2 cups salted peanuts
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
In a microwave-safe bowl, Mix butter, cocoa, brown sugar and milk.
Microwave on high until mixture boils, about 3 minutes
Stir in confectioner's sugar and vanilla.
Put in 8" greased pan.
In microwave safe bowl, heat caramels and water on high for 2 minutes or until melted completely.
Stir in peanuts; spread over chocolate layer
Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer.
Cover with Plastic wrap.
Refrigerate until firm
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Cardamom Fudge
Florence
Course Dessert
Cuisine American
- 2 cups sugar
- 2/3 cup milk
- 1/4 teaspoon salt
- 2 tablespoons light corn syrup
- 2 tablespoons butter
- 1/2 teaspoon ground cardamom
- 1/4 cup chopped walnuts
- 1/4 cup chopped pistachios
Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved.
Add salt and light corn syrup.
Cook, stirring constantly, to 233F on candy thermometer.
Remove from heat.
Add butter.
Cool mixture to 120F without stirring
Add cardamom.
Beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes
Quickly stir in nuts
Spread mixture in buttered 9x5x3-inch loaf pan
Let stand until firm
Cut into 1-inch squares
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