Of course I am in the foodie world so my social media channels are full of short videos making fun recipes and one of the things that keeps showing up is fudge. How to make fudge with only 4 ingredients or by just using this or that! So, I thought I would give a few of these recipes a try. See if these simple recipes are that simple and to see if they taste like the fudge that takes forever......
So, I started with this recipe from Sally's Candy Addiction by Sally McKinney and Sally's Baking Addiction blog - One of the blogs I follow like a groupie.
2 tablespoons caramel sauce
546g white chocolate
1 teaspoon vanilla
⅛ teaspoon salt
140g Twix Bites
Line 8-by-8-inch pan with foil, leaving overhang on sides to remove fudge later.
In medium saucepan over medium heat, combine condensed milk, caramel and white chocolate. Stir constantly with a rubber spatula until the chocolate is melted and mixture is smooth. Remove from heat before stirring in vanilla and salt. Cool mixture 10 minutes.
Slowly and carefully fold in chopped Twix bars (to keep chocolate swirl intact). Pour and spread mixture into prepared pan. Cover pan with foil and refrigerate 4 hours or store at room temperature overnight.
Remove fudge from pan using foil as handles. Use sharp knife to cut fudge into 64 1-inch squares (if fudge has been refrigerated longer than 4 hours, let fudge sit at room temperature 20 minutes before cutting).
* for more delicious recipes like this check out Sally's blog (link above) and if you want to know more about her book Sally's Candy Addiction you can check out my review here!
So, I started with this recipe from Sally's Candy Addiction by Sally McKinney and Sally's Baking Addiction blog - One of the blogs I follow like a groupie.
Caramel Biscuit Fudge
1 can of sweetened condensed milk (from 14 oz can)2 tablespoons caramel sauce
546g white chocolate
1 teaspoon vanilla
⅛ teaspoon salt
140g Twix Bites
Line 8-by-8-inch pan with foil, leaving overhang on sides to remove fudge later.
In medium saucepan over medium heat, combine condensed milk, caramel and white chocolate. Stir constantly with a rubber spatula until the chocolate is melted and mixture is smooth. Remove from heat before stirring in vanilla and salt. Cool mixture 10 minutes.
Slowly and carefully fold in chopped Twix bars (to keep chocolate swirl intact). Pour and spread mixture into prepared pan. Cover pan with foil and refrigerate 4 hours or store at room temperature overnight.
Remove fudge from pan using foil as handles. Use sharp knife to cut fudge into 64 1-inch squares (if fudge has been refrigerated longer than 4 hours, let fudge sit at room temperature 20 minutes before cutting).
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