March 20, 2009

Spring into Caramel

Posted in Fudge Filled Friday tagged , , , , at 12:00 am by Sidney

Guess what? Today is the first day of Spring. So I thought I would spring this recipe on you all.  <insert rimshot>

Caramel fudge

The flavor of this fudge comes from caramelized sugar. Is that why it’s called caramel?



1/2 c. butter or margarine
1/4 tsp. baking soda
2 c. light cream
6 c. granulated sugar, divided
8 1/2 c. (2 pounds) pecans, broken


Combine 4 cups sugar and cream in a heavy 4-quart saucepan and set aside.

Put the remaining 2 cups sugar in a heavy 10-inch skillet over medium heat, stirring constantly until it begins to melt. Heat sugar-cream mixture over medium heat. Continue melting sugar in skillet, stirring and watching closely so it does not scorch. As soon as it is completely melted, pour liquid sugar in a thin stream into boiling sugar-cream mixture, stirring constantly. Do not let sugar remain over heat after completely melted; this will produced a scorched taste. Cook combined mixtures to 246 degrees F (Oops, apparently we are supposed to magically know when it reaches 246 degrees. It would have been nice if they included mention that you need a candy thermometer :)). I. Remove from heat and add baking soda and butter. Stir in and let candy stand for 30 minutes. Add nuts. Stir to mix; pour into buttered 9-inch square pans. Cool slightly and cut into squares.

This recipe seems rather complex and convoluted. But I am a caramelphile (This should be a word, don’t you think?), and just couldn’t pass it up. If there are any brave souls that try this recipe feel free to let me know how it turns out for you.

Happy Friday!


March 13, 2009

Some Irish Cheer

Posted in Fudge Filled Friday tagged , , , , , at 12:00 am by Sidney

Yep, you guessed it. My latest recipe includes liquor. Hey, what would St. Patricks day be with out some Bailey’s in your life. I found this recipe earlier while searching for some treats to make for our annual family New Year’s Eve party. OMG! It is to DIE for. YUM!

Irish Cream Truffle Fudge



* 3 cups semisweet chocolate chips
* 1 cup white chocolate chips
* 1/4 cup butter
* 3 cups confectioners’ sugar
* 1 cup Irish cream liqueur (Bailey’s is the bestest!)
* 1 1/2 cups chopped nuts

Top Layer:

* 1 cup semisweet chocolate chips
* 1/2 cup white chocolate chips
* 4 tablespoons Irish cream liqueur (Bailey’s or DIE!)
* 2 tablespoons butter


Butter a 8×8 inch pan. In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.

Stir in the confectioner’s sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.

In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

Enjoy, and happy St. Patty’s Day!