Receta Candy Corn Fudge
Ingredients
- 2-1/2 cups Sugar
- 1-1/4 cups fat free half and half
- 1/3 cup Karo corn syrup
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 2/3 cup salted peanuts
- 1/3 cup candy corn
Instructions
Line an 8x8 pan with foil and spray with cooking spray. Set aside.Combine sugar, fat free half and half, corn syrup, and salt in a heavy 3-quart saucepan. Cook over medium heat, stirring frequently until mixture boils.
Continue cooking, stirring occasionally until candy thermometer reaches 235 to 240°F (soft ball stage). Remove from heat; do not remove candy thermometer. **NOTE: I let my candy cook to the 240 temp - otherwise I end up with runny fudge.
Add vanilla and butter and stir until incorporated. Cool mixture to 100°F. To speed cooling, place pan of hot fudge mixture in a cold water bath -I just remain patient myself because I don't want to take any chances of getting water in my syrup. Remove candy thermometer.
Beat mixture with a wooden spoon until it thickens and begins to lose its gloss (about 4 to 5 minutes). Stir in peanuts.Pour fudge mixture into prepared pan and quickly place candy corn on top, pressing slightly to sink corn into the fudge a little. Cool completely. When firm, remove from pan; cut into squares.
Details
Prep time:
10 mins Cook time:
20 mins Total time:
30 mins Yield: 36 pieces