Caramel-Chocolate Layered Fudge
INGREDIENTS
•
Makes: 8 dozen pieces
•
Caramel Fudge Layer:
•
2 cups packed dark brown sugar
•
1/4 cup butter (do not use margarine)
•
3/4 cup evaporated milk (1/2 of 12-ounce can)
•
2 cups miniature marshmallows
•
1 bag (12 ounces) white vanilla baking chips (2 cups)
•
1 teaspoon vanilla
•
1 cup chopped walnuts
•
Chocolate Fudge Layer:
•
2 cups granulated sugar
•
1/4 cup butter (do not use margarine)
•
3/4 cup evaporated milk (remaining 1/2 of 12-ounce can)
•
2 cups miniature marshmallows
•
1 bag (12 ounces) semisweet chocolate chips (2 cups)
•
1 teaspoon vanilla
•
8 ounces walnut halves or pieces (about 1 1/2 cups)
•
Line 13 x 9-inch pan with foil, extending foil over sides of pan; spray foil with cooking spray.
•
For 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.
•
For 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.
Comments & Reviews
Just A Pinch Sweepstakes