Alright! So this week my day was a little more invested in cooking than baking, but I ended up cooking some pretty delicious stuff! A mini-thanksgiving for Theo, Yukie and myself. I had homemade Indian food for Thanksgiving, so I got to satisfy my stuffing and brussel sprout craving tonight!
But before I made all of that, I decided I’d give making caramel sauce a try. Which I ended up putting into fudge and I tried making walnut caramel clusters. So I went a little crazy with it cause I was SO excited to have successfully made caramel.
Anyway, I used a super easy recipe that I found on Sally’s Baking Addiction. It doesn’t require a candy thermometer, and it’s super easy if you read the instructions first! Her break down of the recipe can be found here, and I won’t repost it because her photos are really the key to success with this, and it’s just so easy!
After making a jar of that, I made some chocolate fudge and put the caramel ontop. And put some walnuts in, cause why not? That shit is DELICIOUS. Here’s the fudge recipe I found here:
- 1 ounce Baker’s unsweetened baking chocolate
- 2 tablespoons unsalted butter
- One 12 ounce bag semi-sweet chocolate chips
- One 14 ounce can Eagle Brand sweetened condensed milk
- 1 teaspoon vanilla
- Line an 8″ x 8″ pan with wax paper and set aside.
- Melt butter and the baking chocolate square in a double boiler over medium heat, stirring occasionally.
- Pour in half the bag of chocolate chips and stir with a heatproof rubber spatula to help melt. Once partially melted add the rest of the bag of chocolate chips and stir until fully melted.
- Carefully stir in the condensed milk to combine and remove from the heat. Stir in the vanilla.
- Pour the chocolate mixture into the prepared pan and smooth the top with the spatula.
- Refrigerate until the fudge is set then cut into bite size pieces. Best eaten straight from the fridge.