Ingrédients pour Caramel Walnut Fudge Bars
- 1 cup (2 sticks) unsalted butter
- Cocoa Powder
- Light Brown Sugar
- 1 large egg
- All Purpose Flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Dark Corn Syrup
- Heavy Cream
- 1 cup chopped walnuts (or pecans/almonds)
- Dark Rum
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Comment préparer Caramel Walnut Fudge Bars
- **Prepare the pan:** Line a greased 13x9 inch baking pan with parchment paper, leaving an overhang on the sides to lift the bars out later. Grease the parchment paper.
- **Preheat oven to 350°F (175°C).**
- **Make the brownie base:** In a medium saucepan, melt 1/2 cup (113g) unsalted butter over medium heat. Whisk in 1/2 cup (50g) unsweetened cocoa powder until smooth.
- **Remove from heat and mix wet ingredients:** Beat in 1 cup (200g) packed light brown sugar and 1 large egg until well combined.
- **Add dry ingredients:** Stir in 1 cup (125g) all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon vanilla extract.
- **Bake the base:** Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until edges are set and the center is slightly soft.
- **Cool completely:** Let the brownie base cool completely in the pan before adding the caramel topping.
- **Make the caramel topping:** In a medium saucepan, melt 1/2 cup (113g) unsalted butter over medium heat.
- **Combine sugars and syrup:** Add 1 cup (200g) packed light brown sugar and 1/2 cup (118ml) light corn syrup. Bring to a boil over medium heat, stirring constantly with a wooden spoon.
- **Reach hard-ball stage:** Continue to boil, stirring frequently, until the mixture reaches the hard-ball stage (260°F/127°C on a candy thermometer).
- **Add cream and nuts:** Remove from heat and carefully stir in 1/2 cup (120ml) heavy cream and 1 cup (100g) chopped walnuts (or pecans/almonds).
- **Reach soft-ball stage:** Return to a boil and cook, stirring constantly, until the mixture reaches the soft-ball stage (235-240°F/113-116°C on a candy thermometer).
- **Add rum (optional):** Remove from heat, let cool for 1 minute, and stir in 1 tablespoon of rum (optional).
- **Pour and spread:** Pour the caramel topping evenly over the cooled brownie base.
- **Chill:** Refrigerate, covered with foil, for at least 2 hours, or until completely firm.
- **Cut and serve:** Run a thin knife around the edges of the pan. Lift the bars out using the parchment paper overhang. Cut into 30 bars.
- **Store:** Store bars, separated by sheets of wax paper, in an airtight container in the refrigerator for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
60g
Fat
20g
Carbs
6g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Desserts Eggs Dairy Fruit Heirloom Historical Holiday Event Kid Friendly Cookies And Brownies Easter Chocolate Bar Cookies Nuts Dietary Gifts Christmas New Years Thanksgiving Low Sodium Independence Day Low In Something Superbowl Number Of Servings
