Email to becky sims      

Recipe Categories: becky's HOME PAGEAPPETIZERS BakeSale BARS BBQ Beef beef BEVERAGES BREAD BreadMachine BREAKFAST BROTH CAKESandPIES CakesPiesMuffinsCupcakes Camping CANDY CASSEROLES CastIronCooking Chili COOKIES CookingwithCandyBars CookingwithKids CookingwithSoup CopyCat CountryKnowledge CountryWordMeanings CROCKPOT DeepFry Dehydrate Dessert-Frozen DESSERTS Diabetic DIABETIC Dips DRESSINGS DRYRUBS ETHNIC FathersDay FISHandSEAFOOD ForCodyKatelyn FourthofJuly FROSTINGS FRUIT Fruit gamedaysnacks GiftsinaJar Glaze GRAVIES GRILLING GROUNDBEEF Halloween HASHBROWNS HelpfulHints HillbillyCookin HillbillySayingsStories Holiday ICECREAM Leftovers LowFat LOWFAT MARINADES MEATS MemorialDayGrilling MICROWAVE Miscellaneous MothersDay OLDFASHION OldFashionRemedies OldTimeCooking OldWives39Tales OneDishRecipes PASTA PIZZA PORK POTATOES POULTRY PRESSURECOOKER Puddings PUNCH QuickandEasy recipecircuschef39srecipes RICE Rotisserie SALADandDRESSING SALADS SANDWICHES SAUCES Seasoning SIDEDISH SIDE_DISH SNACKS SopsandMops SOUPSandSTEWS Spices SpreadsSyrup Top10of2007 Top10of2008 Top10of2009 Top10recipesof2011 TopTenPecanDesserts Turkey Valentine39sDay VEGETABLES WILDGAME

Caramel Walnut Fudge Bars




Source of Recipe


internet


Recipe Introduction


OK, these have to be tried to be believed - the base is a fudgey-brownie topped with a fantastic caramel and walnut (pecans or almonds can be subbed) concoction that you allow to set, not bake. These will be the first to go on the cookie tray.




List of Ingredients




Base
5 tablespoons butter
1/2 cup cocoa powder
1/2 cup firmly packed light brown sugar
1 large egg, beaten lightly
1/4 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon vanilla


Topping
6 tablespoons butter
1 1/2 cups firmly packed light brown sugar
4 tablespoons dark corn syrup
1/3 cup heavy cream
3 cups walnuts or pecans, toasted
1 tablespoon dark rum


Recipe




1. Make base: Line bottom of greased 13 X 9 inch pan with wax paper, grease paper.
2. Preheat oven to 350F.
3. In a saucepan, melt butter with cocoa and stir until smooth.
4. Remove from heat, beat in brown sugar and egg; stir in flour, salt and vanilla.
5. Spread in baking pan and bake for 10 minutes or just until firm to touch and pulls away slightly from sides.
6. Let cool.
7. Make topping: In a saucepan, melt butter; add brown sugar and corn syrup and bring to a boil over moderate heat, stirring with a wooden spoon.
8. Boil, stirring occasionally, until it reaches hard-ball stage (250F).
9. Remove from heat and add cream and walnuts carefully, stirring gently.
10. Bring to a boil and boil until it reaches soft-ball stage (240F).
11. Remove from heat, let cool 1 minute, stir in rum.
12. Pour over base, spreading evenly.
13. Let cool, chill, covered with foil, 2 hours, or until firm.
14. Run a thin knife around edge of pan; turn out onto cutting board and cut into 30 bars.
15. Store bars, separated by sheets of wax paper, in an airtight container, chilled, for up to 1 week.