Debbie Deverill Recipe

Caramel-Chocolate Layered Fudge

By Debbie Deverill desertgal


Rating:
Serves:
8 dozen pieces
Prep Time:
Cook Time:
Method:
Stove Top
Comments:

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

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)
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)
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)

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

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42 Comments

user
Debbie Deverill desertgal
Dec 22, 2013
Thanks Dinah glad you enjoyed it. Happy Holidays
user
Dinah Weyand mommadw
Dec 22, 2013
This was super creamy. My family loved it!
user
Debbie Deverill desertgal
Oct 26, 2013
I don't see why not give it a try and let me know.
user
Marcia Felton toppr43
Oct 26, 2013
Can you use marshmallow cream in place of the marshmallows? Sounds like a really good recipe. I never seem to have marshmallows on hand but do have the cream. Any ideas if this would work???
user
Debbie Deverill desertgal
Feb 5, 2013
Im not sure but i have heard that on the back of sugar substitute it will tell you how much to replace it with the normal sugar. I would think it would work.