Fudge Squares with Caramel Topping
Source of Recipe
Sunday Dinner
List of Ingredients
3/4 cup butter or margarine
5 ounces unsweetened chocolate
1 1/2 cups sugar
3 large eggs
1/8 teaspoon salt
1 1/4 cups flour
1/2 cup toasted almonds -- coarsely chopped
Caramel Topping (or Chocolate topping)
Recipe
Heat oven to 325 degrees. Line a 13x9" baking pan with foil; grease
foil.
Melt butter and chocolate in a small saucepan over low heat, stirring
just
until smooth. Remove from heat.
In a large bowl beat sugar, eggs and salt with electric mixer until
thick
and pale, 3-4 minutes. Beat in chocolate mixture until blended, then
mix in
flour.
Pour into prepared pan. Sprinkle the almonds on top.
Bake 20-25 minutes until pick inserted into center comes out moist but
clean
and cake pulls away from sides of pan. Cool in pan on rack.
Prepare desired topping; assemble as directed.
CARAMEL TOPPING: Heat 30 caramels and 1/4 cup heavy cream in a small
saucepan over low heat until caramels melt and mixture is smooth,
stirring
often. Immediately pour over cooled fudge layer; spread quickly and
evenly.
Let stand until cool and set.
Meanwhile stir 4 ounces of semisweet chocolate and 1 tablespoon
shortening
in a small saucepan over low heat until smooth. Drizzle from a spoon
over
caramel layer. Leave in a cool place or refrigerate for chocolate to
set.
Lift foil by ends onto cutting board. Cut into 2 1/4x1" bars. Makes 52
CHOCOLATE TOPPING: Add this topping not more than 24 hours before
serving.
Break up and heat 4 ounces sweet cooking chocolate with 1/4 cup heavy
cream
or 1/2 and 1/2 in a small saucepan over low heat, stirring often,
until
chocolate melts. Remove from heat. Let stand 5-10 minutes until thick
enough
to spread. Spread evenly over fudge layer. If desired, sprinkle with
1/3 cup
crushed hard peppermint candies. Lift foil out by edges onto cutting
board.
Cut into 1" bite-size pieces. Makes 117
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