Caramel-Chocolate Layered Fudge

Debbie Deverill Recipe

By Debbie Deverill desertgal

This is a too die for dessert. Try eating just one it won't happen. Has a few steps but so worth it.


Recipe Rating:
 16 Ratings
Serves:
8 dozen pieces
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This one packs a real flavor punch. Admittedly, it took a few members of the Kitchen Crew a taste or two to make sense of the flavors, but we succeeded in devouring the rest of the batch in short order. It's now become a kitchen favorite. Pecans or cashews would be good in this as well - Give it a try!

Ingredients

caramel fudge layer
2 c
packed brown sugar
1/4 c
butter (do not use margarine)
Find more recipes at goboldwithbutter.com
3/4 c
evaporated milk (1/2 of 12-oz can)
2 c
miniature marshmallows
1 (12 oz) pkg
white vanilla baking chips
1 tsp
vanilla
1 c
chopped, walnuts
chocolate fudge layer
2 c
granulated sugar
1/4 c
butter, (do not use margarine)
Find more recipes at goboldwithbutter.com
3/4 c
evaporated milk (remaining 1/2 of 12-oz can)
2 c
miniature marshmallows
1 (12-oz) pkg
semisweet chocolate chips
1 tsp
vanilla
8 oz
walnut halves or pieces (about 1 1/2 cups)
Janet Tharpe

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Directions Step-By-Step

1
Line 13x9-inch pan with foil, extending foil over sides of pan; spray foil with cooking spray.
2
Caramel Fudge Layer, in heavy 3-quart saucepan, cook brown sugar, 1/4 cup butter and 3/4 cup evaporated milk over medium-high heat, stirring constantly, until sugar is dissolved. Heat to boiling, stirring constantly. Reduce heat to low; boil gently without stirring 5 minutes. Remove saucepan from heat. Stir in 2 cups marshmallows, the vanilla chips and 1 teaspoon vanilla; stir until marshmallows and chips are melted and mixture is smooth. Stir in chopped walnuts. Quickly spread mixture in pan. Refrigerate 30 minutes before preparing Chocolate Fudge layer.
3
Chocolate Fudge Layer, in heavy 3-quart saucepan, cook granulated sugar, 1/4 cup butter and 3/4 cup evaporated milk over medium-high heat, stirring constantly, until sugar is dissolved. Heat to boiling, stirring constantly. Reduce heat to low; boil gently without stirring 5 minutes. Remove saucepan from heat. Stir in 2 cups marshmallows, the chocolate chips and 1 teaspoon vanilla; stir until marshmallows and chips are melted and mixture is smooth. Beat 30 seconds with spoon until glossy. Quickly spread mixture on top of caramel fudge layer. Sprinkle walnut halves and pieces over fudge; press gently into fudge. Cover; refrigerate 1 hour 30 minutes.

Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut fudge into 12 rows by 8 rows. Store in tightly covered container in refrigerator.

About this Recipe

Course/Dish: Candies, Chocolate
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy