Chewy Caramel Fudge Squares because nothing can ever go wrong if there is chocolate involved.
Bite sized quick desserts are always fun to make and eat. I was making some caramel sauce but decided on turning that into these gorgeous fudge squares instead. It is quite difficult to have a large bar of dark chocolate in the pantry and not put it to good use. I tend to get a bit carried away sometimes but no complaints when the result is like this!
With Valentine’s around the corner I am pretty sure you are looking for some tasty dessert ideas. Simply wrap these up in something pretty and shiny , and you have a box of sweets ready for your loved one. I love gifting home made sweets and the likes, it makes the occasion all the more special [ and no one needs to know how easy this is !]
Fudges and candy’s are perfect for gifting . You can check some of these recipes for easy and quick dessert ideas.
Hokey Pokey/ Honey comb Candy
White chocolate fudge
Caramel Fudge Squares
Caramel Fudge : No Bake Caramel and Dark Chocolate Squares
A chewy chocolate and caramel no bake dessert
Line an aluminium tray with parchment paper and set aside.
Keep a glass of cold water handy to test the stage of candy. Or you may use a candy thermometer.
Take the sugar and water in a deep thick bottom pan.
Place over low heat and mix until the sugar dissolves.
Continue to heat on low until the sugar syrup thickens and reaches the hard candy stage. The temperature of the syrup at this point would be 300 degrees Fahrenheit.
Please see the recipe notes below on how to test if the sugar syrup has reached the hard candy stage.
Add the butter and cream into the sugar syrup.
The mixture will start to froth up. Continue stirring with a wooden spoon until the bubbles settle and the mixture turns a light shade of amber/ gold.
Turn off the heat and add the chopped chocolate.
After about a minute, stir the melting chocolate into the caramel.
Pour immediately into the prepared tin.
You may decorate the fudge with some chopped nuts or raisins. Place these on top before the fudge sets.
Set aside for 5 minutes before refrigerating the fudge.
Allow to set in the refrigerator for 25-30 minutes before slicing into neat squares.
Store them refrigerated in an air tight box .
Testing the hard candy stage in the absence of a candy thermometer-
To test if the sugar syrup has reached the hard candy stage, drop a tiny bit into the cold water. Take the 'ball of sugar' and pull it into a string. If it turns hard and brittle , and breaks with a 'snap' it means the syrup has reached the hard candy stage.
Take care during the whole process because caramel is super hot and we don't want to burn ourselves.
Break the chocolate bar into really small chunks or use dark chocolate chips instead.
Disaster management- Sometimes the sugar might get crystallized or the fudge might start to set in the cooking utensil itself because we need to be super quick to pour it into the tin. But don't worry, when it is sugar and chocolate, there is always a way to make it work. Put the lumpy mixture into your electric mixer with some fresh cream and give it a few turns. Transfer it into the prepared tin and press it down to get a smooth top. You will still end up with your yummy fudge squares .
Hope you enjoyed this simple recipe.
I would love to hear from you. Let me know how it turns out for you.