Caramel Fudge Squares

    Caramel Fudge Squares

    (26)
    2saves
    15min


    25 people made this

    About this recipe: These treats are similar to a blonde brownie only much richer.

    Ingredients
    Makes: 30 bars

    • 225 g butter, melted
    • 455 g light brown sugar
    • 100 g white sugar
    • 1 teaspoon vanilla extract
    • 4 egg, beaten
    • 250 g all-purpose flour
    • 1 teaspoon baking powder
    • 1 pinch salt
    • 3 tablespoons confectioners' sugar

    Directions
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Preheat oven to 300 degrees (150 degrees C). Grease one 9x13 inch baking pan.
    2. In a large bowl, cream together the butter, brown sugar, white sugar, vanilla, and eggs. Sift together the flour, baking powder, and salt; stir into the egg mixture until well blended. Spread mixture evenly into the prepared baking pan.
    3. Bake for 45 minutes in the preheated oven. A toothpick should come out clean when inserted. Cut into squares and roll in confectioners' sugar while they are still hot.
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    Reviews and ratings
    Global ratings:
    (26)

    Reviews in English (26)

    by
    21

    WOW! These taste great. They are very fudgy! I love these squares and I'll make them again soon. I suggest adding 1 1/2 cups of skor chips and 1/4 cup of chocolate chips to make them even better. Thanks for this recipe!  -  03 Aug 2002  (Review from Allrecipes US | Canada)

    by
    15

    Wow! We thought these were great! We added some pecans in and they were a nice addition. They are a bit doughey when you first take them out so we cooked them a bit longer and stored them in the fridge. But a great recipe and awesome taste.  -  27 Jul 2001  (Review from Allrecipes US | Canada)

    by
    12

    Despite the mixed reviews I decided to give this recipe a try. I followed it perfectly. When it was time to pull it out of the oven I found that it was hardly done cooking. The edges were starting to turn brown but everything else was still like batter. I didn't know what to do so I turned up the heat for another few minutes until the cake solidified. This caused the whole thing to turn a bit too dark. Perhaps had I started with a hotter oven the whole thing would have turned out better. However, taste wise, I wasn't that impressed. These squares were really spongy - perhaps because of so many eggs. I was looking for something more "fudgy" - dense and chewy.  -  22 Sep 2008  (Review from Allrecipes US | Canada)

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