you can turn caramel to fudge by stirring it but you cant turn it back to caramel. its all to do with boiling point and lowering the temp by stirring causes some of the sugar to crystallize. not sure about exact temps or science behind it though!
double fudge with caramel on top
No its candy
The odd one out between Chocolate, caramel, and toffee fudge is Caramel because it is not one of the products of cocoa.
Keebler's Double Fudge 'n Caramel Cookies were introduced in May 1999?
caramel
caramel is so much better than nasty fuge
yes, but condensed milk works better.
you get vanilla ice cream, hot fudge, caramel, and pecans
There were too many choices but I ultimately selected the caramel, fudge crunch.
A hot fudge sundae is heterogeneous because it consists of different components like ice cream, hot fudge, whipped cream, nuts, and a cherry, all visually distinguishable within the dessert.
It's not made in France but you could say - le caramel mou or fondant
Your answer would be homogeneous, because everything is mixed together and there aren't seperate parts. If you were talking about fudge with peanut chunks in it, then it would be heterogeneous.