Caramel Fudge Cutouts
Cook Time: 25 minutes
Prep Time: 20 minutes
Total Time: 45 minutes
Recipe Yield: 16 Cutouts
Recipe Category: Candy
Description:
What better candy to share at Christmas than fudge? This fudge can be cut with cookie cutters to present a more unique presentation to your holiday candy gifts! From Southern Living.
Keywords:
Dessert, Fruit, Nuts, Christmas, < 60 Mins, Stove Top
Nutritional Information (Per Serving):
- Calories: 213.7
- Fat Content: 9.2g
- Saturated Fat Content: 3.5g
- Cholesterol Content: 13.4mg
- Sodium Content: 50.7mg
- Carbohydrate Content: 33.4g
- Fiber Content: 1.1g
- Sugar Content: 29.4g
- Protein Content: 1.9g
Ingredients:
- 2 cups sugar
- 1/4 cup milk
- 3/4 cup light corn syrup
- 2 tablespoons butter, plus 4 tablespoons butter
- 6 tablespoons hazelnuts
- 8 tablespoons pecans
- 3/4 teaspoon vanilla extract
Instructions:
- Butter an aluminum foil-lined 8-inch square baking pan; set aside.
- Butter the inside of a large heavy saucepan.
- Combine sugar and cocoa in the saucepan; stir in milk and corn syrup.
- Bring to a boil over medium-low heat, stirring constantly until sugar dissolves, about 6 to 8 minutes.
- Add 4 tablespoons butter, stirring until butter melts.
- Cover and simmer over medium heat for 3 minutes.
- Uncover and cook, without stirring, until candy thermometer registers 238°F (about 15 minutes).
- Remove from heat.
- Add remaining 2 tablespoons butter and remaining ingredients. Do not stir.
- Let the mixture cool to 130°F (about 40 minutes).
- Beat the fudge by hand with a wooden spoon until it thickens and begins to lose its gloss (about 10 minutes).
- Quickly spread the fudge into the prepared pan; let cool completely.
- Lift fudge out of the pan with foil; invert fudge onto a cutting board, and discard foil.
- Cut desired shapes using 2-inch cookie cutters, or cut fudge into 1 1/2-inch squares.
Detailed Instructions:
-
Preparation: Start by lining an 8-inch square baking pan with aluminum foil, greasing it with butter to ensure the fudge doesn’t stick. Set it aside for later use. Additionally, grease the inside of a large heavy saucepan with butter, as this will prevent the fudge mixture from sticking to the pan during cooking.
-
Mixing Ingredients: In the greased saucepan, combine 2 cups of sugar with cocoa, milk, and light corn syrup. Stir the mixture thoroughly until the sugar is completely dissolved. This step is crucial for achieving the smooth texture of the fudge.
-
Boiling: Place the saucepan over medium-low heat and bring the mixture to a gentle boil. Stir continuously to prevent the sugar from burning. This process typically takes around 6 to 8 minutes.
-
Incorporating Butter: Once the mixture reaches a boil, add 4 tablespoons of butter to the saucepan. Continue stirring until the butter has completely melted and integrated into the mixture.
-
Simmering: Cover the saucepan and allow the mixture to simmer over medium heat for 3 minutes. This step helps the ingredients to meld together and develop the desired consistency.
-
Temperature Control: After simmering, uncover the saucepan and continue cooking the mixture without stirring until a candy thermometer registers 238°F. This typically takes about 15 minutes and is crucial for achieving the correct texture of the fudge.
-
Adding Final Ingredients: Once the mixture reaches the desired temperature, remove it from the heat. Add the remaining 2 tablespoons of butter and the hazelnuts, pecans, and vanilla extract to the saucepan. Do not stir the mixture at this stage; instead, allow the ingredients to naturally combine.
-
Cooling Process: Let the mixture cool to 130°F, which usually takes approximately 40 minutes. Cooling the mixture to the correct temperature is essential for achieving the ideal consistency when beating the fudge later on.
-
Beating the Fudge: Once the mixture has cooled sufficiently, begin beating the fudge by hand with a wooden spoon. This process typically takes around 10 minutes and is crucial for achieving the desired texture. As you beat the fudge, it will thicken and lose its gloss, signaling that it’s ready for the next step.
-
Spreading and Cooling: Quickly spread the beaten fudge into the prepared baking pan, ensuring it’s evenly distributed. Allow the fudge to cool completely at room temperature. This step is essential for setting the fudge and ensuring it holds its shape when cut.
-
Cutting Shapes: Once the fudge has cooled completely, lift it out of the pan using the aluminum foil lining and transfer it to a cutting board. Carefully invert the fudge, removing the foil. Using 2-inch cookie cutters, cut out desired shapes from the fudge, or alternatively, cut it into 1 1/2-inch squares for a classic presentation.
-
Presentation: Arrange the fudge cutouts on a serving platter or package them in decorative boxes or tins for gifting. These caramel fudge cutouts make a delightful addition to any holiday dessert spread or a thoughtful homemade gift for friends and family.
Enjoy these indulgent caramel fudge cutouts as a festive treat during the holiday season or anytime you’re craving a sweet and nutty confection!
