- 1/2 cup corn syrup
- 1/3 cup evaporated milk
- 2 packages Baker's Semi Sweet Baking chocolate
- 3/4 cup powdered sugar
- 2 teaspoons vanilla
- 1 cup hopped pecans optional
Level of difficulty Average
Preparation time 10mins
Cost Average budget
Spray and 8 inch square pan with pam baking spray.
Mix corn syrup and evaporated milk in a 2 quart saucepan on medium-low heat. Add chocolate and stir constantly until completely melted. Remove from heat.
Stir in powdered sugar, vanilla and nuts. Beat with a wooden spoon until thick and glossy. Immediately spread into prepared pan; can use parchment paper.
Refrigerate for 2 hours or until firm. Let fudge stand for 15 minutes at room temperature. Cut into 64 one inch pieces.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.