Caramel Pecan Fudge Recipes

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir)., Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

Steps:

• 1. Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl. Stir until mostly smooth with just a few flecks of unmelted chocolate. Add the extract and pecans and stir to combine. Scoop onto a parchment lined tray. Spread with a spatula to approximately 1-inch thickness. Drizzle with caramel sauce. Lightly swirl the caramel into the fudge with a knife or the end of the spatula. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week. Enjoy!

Steps:

• Butter a 9X9 baking pan.
• In a large saucepan, mix 1 cup of milk and 2 cups sugar. Set aside.
• Slowly melt one cup sugar in a small heavy saucepan stirring constantly.
• Pour the caramelized sugar in the milk/sugar mixture.
• Over medium heat, stir until the caramelized sugar is dissolved.
• When the mixture starts to boil, add the butter.
• Cook to the soft-ball stage.
• Add the pecans and vanilla, remove from heat and beat until creamy.
• Set in cold water, when the mixture starts to stick to the pot and is thick, pour into the buttered 9X9 pan.
• Let cool, cut and enjoy.

Steps:

• For the crust: blend all the ingredients in a processor.
• Press the crumb mixture into bottom and up sides of a 9-inch glass pie plate.
• Cover the crust and freeze while preparing the filling.
• To make the filling: set oven to 350 degrees.
• In a saucepan combine butter, brown sugar and corn syrup; bring to a boil, stirring, boil 1 minute.
• Stir in the nuts and whipping cream; boil until mixture thickens slightly (about 3 minutes) remove from heat.
• Add in chopped chocolate; stir until chocolate melts and the mixture is well blended.
• Pour the hot filling into the prepared crust.
• Distribute the pecans evenly (as best you can) using a spoon.
• Bake until the filling bubbles all over (about 10 minutes).
• Cool completely or refrigerate.
• Serve with a dollup of whipped cream on each slice.