Laura V. Hilton's Blog, page 113
November 18, 2014
November 17, 2014
November 16, 2014
Caramel Pecan Fudge Recipe / Psalm 37:23
Caramel Pecan Fudge Recipe
IngredientsServes:
18
Serving Size: 2 pieces12 ounces semi-sweet baking chocolate, coarsely chopped1 can (14 ounces) sweetened condensed milk1 tablespoon Pure Vanilla Extract 1 cup chopped pecans, divided12 caramels, unwrapped
DirectionsPlace chocolate in large microwavable bowl. Add sweetened condensed milk; mix well. Microwave on HIGH 2 to 3 minutes or until chocolate is almost melted, stirring after every minute. Stir until chocolate is completely melted. Stir in vanilla and 3/4 cup of the pecans. Pour into foil-lined 9-inch square baking pan.Microwave caramels and 1 teaspoon water in small microwavable bowl on HIGH 1 minute; stir until caramels are melted and smooth. Drizzle over top. Swirl with small knife for marble effect. Sprinkle with remaining 1/4 cup chopped pecans, pressing gently into fudge.Refrigerate 2 hours or until fudge is set. Use foil to lift out of pan onto cutting board. Cut into 36 pieces. Store in tightly covered container at cool room temperature.
IngredientsServes:
18
Serving Size: 2 pieces12 ounces semi-sweet baking chocolate, coarsely chopped1 can (14 ounces) sweetened condensed milk1 tablespoon Pure Vanilla Extract 1 cup chopped pecans, divided12 caramels, unwrapped
DirectionsPlace chocolate in large microwavable bowl. Add sweetened condensed milk; mix well. Microwave on HIGH 2 to 3 minutes or until chocolate is almost melted, stirring after every minute. Stir until chocolate is completely melted. Stir in vanilla and 3/4 cup of the pecans. Pour into foil-lined 9-inch square baking pan.Microwave caramels and 1 teaspoon water in small microwavable bowl on HIGH 1 minute; stir until caramels are melted and smooth. Drizzle over top. Swirl with small knife for marble effect. Sprinkle with remaining 1/4 cup chopped pecans, pressing gently into fudge.Refrigerate 2 hours or until fudge is set. Use foil to lift out of pan onto cutting board. Cut into 36 pieces. Store in tightly covered container at cool room temperature.
