Description
Caramel Fudge Squares
Simple yet divine, these caramel fudge squares are a dessert you’ll keep coming back to.
Ingredients:
1/2 cup butter
2 cups caramel chips
1 cup condensed milk
1 cup crushed shortbread cookies
Steps:
Heat butter and caramel chips together until melted.
Add condensed milk and mix until smooth.
Press shortbread crumbs into a prepared tray.
Spread the caramel mixture on top.
Chill until firm, cut into pieces, and enjoy!
#VelvetyCaramelTreats
Step-by-Step Guide
Follow these detailed instructions for perfect squares every time.
- Prepare the Pan: Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Melt the Base: In a medium saucepan over low heat, combine the butter and caramel chips. Stir constantly until completely melted and smooth.
- Incorporate Milk: Remove the saucepan from the heat. Immediately pour in the condensed milk and whisk vigorously until the mixture is fully combined, glossy, and lump-free.
- Prepare the Crust: While the caramel mixture cools slightly, place the crushed shortbread cookies into the prepared pan. Use the bottom of a glass to press them into a firm, even layer.
- Assemble: Pour the warm caramel fudge mixture over the shortbread crust. Use an offset spatula to spread it evenly to all corners.
- Set: Refrigerate the pan for at least 4 hours, or until the fudge layer is completely firm to the touch.
- Slice and Serve: Use the parchment paper to lift the entire slab out of the pan. Place on a cutting board and use a sharp knife to cut into squares.
Serving Suggestions
Elevate your presentation with these simple ideas.
- Drizzle finished squares with melted dark chocolate or a pinch of flaky sea salt.
- Serve alongside a scoop of vanilla bean ice cream for a decadent dessert.
- Package in small decorative boxes for a thoughtful homemade gift.
- For a party, cut into smaller, bite-sized pieces for easy sharing.
How-to Summary
Melt butter and caramel chips, stir in condensed milk, pour over a pressed shortbread crust, chill until firm, and slice.
Frequently Asked Questions
Can I use homemade caramel instead of chips?
Yes, but ensure it is a thick, soft-set caramel. Melted caramel chips are formulated to set firmly, so using a runnier sauce may affect the final texture.
How long do these squares keep?
Store in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 3 months.
My mixture is too thick to spread. What happened?
You likely overheated the mixture, causing it to seize. Next time, use very low heat and remove from the burner as soon as the chips melt.
Can I use a different cookie for the crust?
Absolutely. Graham cracker crumbs, digestive biscuits, or even gingersnaps make excellent crust alternatives.
Why did my fudge layer turn out grainy?
Graininess is often caused by sugar crystallization. Ensure you are stirring constantly during the melting phase and avoid bringing the mixture to a boil.
Common Mistakes to Avoid
- High Heat: Melting the caramel chips over too high heat will cause burning and a grainy texture. Low and slow is key.
- Insufficient Chilling: Cutting before the fudge is fully set will result in messy, uneven squares. Patience is essential.
- Uneven Crust: Not pressing the cookie crumbs firmly enough can lead to a crumbly base that falls apart when sliced.
- Overmixing After Adding Condensed Milk: Once combined, stop mixing. Excessive stirring can incorporate air and affect the velvety texture.
Conclusion
These caramel fudge squares are the epitome of simple indulgence. With a foolproof method and endless customization options, they are destined to become a staple in your dessert repertoire. The contrast between the buttery shortbread and the velvety, rich caramel is truly irresistible. Give this recipe a try and prepare for the compliments to roll in.
