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  • #13071

    Caramel Fudge

    2 cups white granulated sugar
    1 1/2 cups heavy whipping cream
    1 1/2 cups dark Karo syrup
    1 cup butter
    1 tsp. vanilla
    5 squares semi-sweet chocolate
    2 cups chopped nuts (we prefer walnuts)

    In large heavy pan melt together the sugar, cream, Karo syrup and
    butter. Bring this mixture to a boil and boil until it reaches
    exactly 250 degrees on a candy thermometer. Take this mixture off
    the stove and add the chocolate and vanilla. Stir until the
    chocolate is melted and then add the nuts. Pour this mixture into
    a buttered 9×13 cake pan. Cool in a refrigerator. This candy
    needs to be kept in the refrigerator as it gets too soft at room

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