Fudge Recipes from Kristin

Caramel

YOU WILL NEED:

1 Cup Butter (2 Sticks)

4 cups Brown Sugar (not packed)

2 cups light Karo Syrup

2 cans Sweetened Condensed Milk

*not Evaporated Milk

2 Teaspoons good Vanilla

(I usually half the recipe)

DIRECTIONS:

Combine butter, sugar, karo syrup and stir well.  Keep stirring over medium heat until sugar has dissolved.  When mixture comes to a slow boil, add your condensed milk – keep stirring. Stir constantly until mixture comes to a soft ball stage. (234-238 degrees)  Stir in vanilla. 

Almond Roca

1 1/2 - 2 c. whole almond chopped

3 Hershey's chocolate bars (4.4 oz each)

1 lb BOX of light brown sugar

1lb butter

Prep-before you start cooking, spread chopped almonds on a sheet pan (save almond dust for the top). Open and break chocolate bars.

Boil brown sugar and butter to hard crack stage 289 degrees stirring constantly. (in Spanish fork it's -11 degrees less so you might want to check what it is there before you make all these things.  You have to make sure it is pretty accurate so it doesn't get to hard and stick in your teeth.) Immediately pour over almonds using spatula to spread evenly. Place choclate evenly on top. Spread once melted. Sprinkle with almond dust. Let cool competly then break apart. (If the chocolate is separating from the roca than it's not completely cooled.)

Fudge

3- (6.8oz) Symphony bars (And really, get symphony, they are SO much better)

4 cups sugar

2 cups cream

2 sticks REAL butter

1 T. good vanilla

Directions 

Stir together cream and sugar in large heavy buttered pot. Place over medium heat and stir constantly just until it comes to a rolling boil. Once it starts to boil, DO NOT STIR, and put the lid on for one minute and then remove the lid.

Continue cooking to a soft ball stage, and do not stir: use your candy thermometer. (and make sure you know what temp is soft ball for your thermometer and altitude)

Take off the heat, and add 1 cup (2 sticks) of butter that you have cut up in chunks, and the vanilla....let sit in the hot candy mixture for one minute, without stirring.

Now WITHOUT scraping the pan (You don't want any uncooked sugar crystals getting into your creamy fudge) pour over the three symphony bars that you have broken up into a large bowl. Beat until very smooth with beaters. Pour into a greased 9x13 pan. Put in the fridge until nice and set up...preferably over night.  (Or the easiest way is to line the pan with parchment paper than you can just lift it out and it looks super nice)