So, I mentioned earlier how much I love FoodNetwork. It really is true. 🙂 I was watching a Holiday episode of Iron Chef (It was Cat Cora and Paula Dean against Tyler Florence and Robert Irvine) and Paula Dean made some delicious looking fudge that I had to try. Since I couldn’t sample it through the television, I had to make my own.
Now to warn you. There is a “unusual” ingredient in the fudge. No comments on how bad this fudge will taste, unless you actually try it. 🙂 I promise you won’t be able to taste it. No one at work has figured out what the “unusual” ingredient is.
- Make fudge and let set overnight in fridge.
- Dip each fudge ball in hot caramel, then roll in crushed pecans.
- Let set for 15-20 minutes to dry.
3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product or VELVEETA Made With 2% Milk Reduced Fat Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 cup (2 sticks) butter or margarine
6 squares BAKER’S Unsweetened Baking Chocolate
2 Tbsp. light corn syrup
2 pkg. (16 oz. each) powdered sugar (about 8 cups)
1-1/2 cups chopped PLANTERS Pecans 1 tsp. vanilla
Place VELVEETA, butter, chocolate and corn syrup in large microwaveable bowl. Microwave on HIGH 2 min.; stir. Microwave an additional minute; stir until well blended.
Add chocolate mixture, in batches, to sugar in large bowl, beating with electric mixer on medium speed until well blended after each addition. Stir in pecans and vanilla.
Pour into greased 13×9-inch pan. Smooth top with spatula; cover. Refrigerate several hours or until firm before cutting into 1-inch squares to serve. (For longer storage, wrap tightly and freeze up to 2 months. Thaw in refrigerator overnight before serving.)
Chewy Caramel (recipe from http://allrecipes.com/Recipe/Chewy-Caramel/Detail.aspx)
1 cup butter or margarine
1 pound light brown sugar
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 teaspoons vanilla extract
In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
Meanwhile, butter a 9×13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
P.S. sorry for the horrible formatting, Word Press is dumb.