Years ago, my Grammy made fudge that melted in your mouth-probably because of all the sugar she used? Anyway, I would like the recipe for this yummy stuff.
Unfortunately, she died about 15 years ago, and I don´t have her recipe, and neither does anyone else in my family-SAD!
Chocolate Sin Squares Makes 2 dozen
Ingredients:
1 package (14 oz. size) caramels
2/3 cup evaporated milk, divided
1 package (18 oz. size) German chocolate cake mix
3/4 cup margarine
1 cup chopped nuts
1 cup chocolate chips
Directions:
Mix and melt caramels with 1/3 cup evaporated milk, stirring often. Heat oven to 350 F. Separately, combine cake mix with margarine, 1/3 cup evaporated milk (or more if needed) and nuts. Place half the mixture into a greased 13×9 pan. Bake 6 minutes. Sprinkle baked mixture with chocolate chips, then spread with caramel mixture. Spread remaining mixture on top. Bake 15-18 minutes. Let cool then cut into squares.
Try this web site for recipes
http://www.fudge-recipes.net/
Ingredients:
2 cups canned pure pumpkin
1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)
2 tbsp. Better ‘n Peanut Butter, room temperature
Directions:
Preheat oven to 350 degrees. Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else). Spray a small baking pan (6" X 6" or 8" X 4" work best – no larger!) with nonstick cooking spray and pour in the mixture. Spoon 2 tbsp. of Better ‘n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around. Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked. Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours. Cut into 36 squares and serve.
Serving Size: 1 piece (approx. 1.3 oz.)
Calories: 63
Fat: 1g
Sodium: 56mg
Carbs: 13.5g
Fiber: 1g
Sugars: 9g
Protein: 1g
Caramel Peanut Fudge
INGREDIENTS
* BOTTOM LAYER
* 1 cup milk chocolate chips
* 1/4 cup butterscotch chips
* 1/4 cup creamy peanut butter
*
* FILLING
* 1/4 cup butter
* 1 cup white sugar
* 1/4 cup evaporated milk
* 1 1/2 cups marshmallow creme
* 1/4 cup creamy peanut butter
* 1 teaspoon vanilla extract
* 1 1/2 cups chopped salted peanuts
*
* CARAMEL
* 1 (14 ounce) package individually wrapped caramels, unwrapped
* 1/4 cup heavy cream
*
* TOP LAYER
* 1 cup milk chocolate chips
* 1/4 cup butterscotch chips
* 1/4 cup creamy peanut butter
DIRECTIONS
1. Lightly grease a 9×13 inch dish.
2. For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.
3. For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.
4. For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set.
5. For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1 inch squares.
If it’s anything like the fudge my Grandma and Mom made, this is how it’s done.
2 cups granulated sugar
2/3 cup milk
1/3 cup cocoa (unsweetened cocoa powder)
2 tablespoons corn syrup
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
2/3 cups chopped nuts (I always use black walnuts for this)
Liberally butter a large dinner sized plate or cookie sheet and set aside.
Combine sugar, cocoa, salt, corn syrup and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer stirring occasionally.
Place candy thermometer in pan and cook until temperature reaches 234 degrees F (soft ball). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
Remove from heat. Add butter but do not stir. Allow to cool until temperature reaches 110F. The bottom of the pan will be lukewarm. Add the vanilla and nuts and beat 5 to 10 minutes with wooden spoon until candy starts feeling thicker and starts to loose it’s glossy sheen, and will hold its shape when dropped from spoon.
Note, this stuff is very tricky, because if you beat it too long, it can set up hard as a rock in the pot before you get it poured out onto the plate. You have to pour it VERY quickly after it starts loosing it’s gloss! But, if you pour it too soon, it’ll never harden and you’ll have to eat it with a spoon.