Caramel Walnut Fudge Bars
- Reviews 2
Ready In: 35 mins
Yields: 30 bars
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 3 cups pecans, toasted
- 1 tablespoon dark rum
Directions
- Make base: Line bottom of greased 13 X 9 inch pan with wax paper (cut to fit), grease paper.
- Preheat oven to 350°F.
- In a saucepan, melt butter with cocoa and stir until smooth.
- Remove from heat, beat in brown sugar and egg; stir in flour, salt and vanilla.
- Spread in baking pan and bake for 10 minutes or just until firm to touch and pulls away slightly from sides.
- Let cool.
- 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.
- Boil, stirring occasionally, until it reaches hard-ball stage (250F).
- Remove from heat and add cream and walnuts carefully, stirring gently.
- Bring to a boil and boil until it reaches soft-ball stage (240F).
- Remove from heat, let cool 1 minute, stir in rum.
- Pour over base, spreading evenly.
- Let cool, chill, covered with foil, 2 hours, or until firm.
- Run a thin knife around edge of pan; turn out onto cutting board and cut into 30 bars.
- Store bars, separated by sheets of wax paper, in an airtight container, chilled, for up to 1 week.
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