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Caramel Fudge Cutouts
Nb persons: 0
Yield: about 16 cutouts or about 3 dozen squares
Preparation time:
Total time:
Source: Spirit of Christmas Gifts from the Kitchen 2003
| 2 c. | sugar |
| 1/4 c. | cocoa |
| 3/4 c. | milk |
| 2 Tb. | light corn syrup |
| 1/4 c. + 2 Tb. | butter , divided |
| 8 | caramels, chopped |
| 3/4 c. | chopped skinned hazelnuts or pecans |
| 2 tsp. | vanilla extract |
Line a 9" square pan with foil, allowing foil to extend over edges of pan. Butter foil; set aside.
Butter insides of a heavy 3-qt. 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 (6-8 minutes). Add 1/4 c. butter, stirring until butter melts. Cover and boil 3 minutes over medium heat.
Uncover and cook, without stirring, until candy thermometer registers 238 degrees (about 14 minutes). Remove from heat. Add remaining 2 Tb. butter, chopped caramels, nuts and vanilla. Do not stir. Cool mixture to 130 degrees (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; 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.
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