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Caramel Fudge Cutouts

Yield 16 cutouts or 3 dozen squares


  • 2 cups sugar
  • 1/4 cup cocoa
  • 3/4 cup milk
  • 2 tablespoons light corn syrup
  • 1/4 cup plus 2 tablespoons butter, divided
  • 8 caramels, chopped
  • 3/4 cup chopped skinned hazelnuts or pecans
  • 2 teaspoons vanilla extract

How to Make It

  1. Line a 9" square pan with aluminum foil, allowing foil to extend over edges of pan. Butter foil, and set aside.

  2. Butter insides of a heavy 3-quart saucepan. Combine sugar and cocoa in saucepan, stirring well. Stir in milk and corn syrup. Bring to a boil over medium-low heat, stirring gently and constantly with a wooden spoon, until sugar dissolves (6 to 8 minutes). Add 1/4 cup butter, stirring until butter melts. Cover and boil 3 minutes over medium heat.

  3. Uncover and cook, without stirring, until candy thermometer registers 238° (about 14 minutes). Remove from heat. Add remaining 2 tablespoons butter, chopped caramels, nuts, and vanilla. Do not stir. Let mixture cool to 130° (about 25 minutes).

  4. Beat fudge by hand with a wooden spoon until it thickens and begins to lose its gloss (10 minutes). Quickly spread fudge into prepared pan; let cool (about 3 hours). Lift uncut fudge out of pan with foil; discard foil, and place fudge on a cutting board. Cut desired shapes, using 2" cookie cutters, or cut fudge into 1 1/2" squares.

Christmas with Southern Living 1997