See Also: Creamy Caramels(recipes)
Creamy Cappuccino Orange Fudge(recipes)
Classic Caramels(recipes)
Spanish orange creme caramels(recipes)
fudge(dictionary)
fudge(2)(dictionary)
fudge(1)(dictionary)
Fudge(money)
Fudge Frosting(recipes)
Mocha Fudge(recipes)

fudge(1) (iou) and Creamy Caramels (recipes)


fudge(1) (iou)



fudge interjection. M18.
[from the verb.]
Nonsense! Rubbish!

Creamy Caramels (recipes)


Creamy Caramels & Marbled Caramels

Yield: Makes about 2-1/2 pounds or 64 caramels



Ingredients:



1/2cup slivered or chopped toasted almonds (optional)

1cup butter or margarine, cut into small pieces

1can (14 ounces) sweetened condensed milk

2cups sugar

1cup light corn syrup

1-1/2teaspoons vanilla









Preparation:





1.Line 8-inch square Baking pan with foil, extending edges over sides of pan. Lightly grease foil; sprinkle almonds over bottom of pan, if desired.2.Melt butter in heavy 2-quart saucepan over low heat. Add sweetened condensed milk, sugar and corn syrup. Stir over low heat until sugar is dissolved and mixture comes to a boil.3.Carefully clip candy thermometer to side of pan. (Do not let bulb touch bottom of pan.) Cook over low heat about 30 minutes or until thermometer registers 240°F (soft-ball stage), stirring occasionally. Immediately remove from heat and stir in vanilla. Pour mixture into prepared pan. Cool completely.4.Using foil, lift caramels out of pan; remove foil. Place caramels on cutting board; cut into 1-inch squares with sharp knife. Wrap each square in plastic wrap. Store in airtight container.







Marbled Caramels:

Before cooling, add 1/3 cup chocolate chips to top. Let soften; swirl lightly into caramel using a knife. Do not over do.