Caramel-Chocolate Layered Fudge

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.

Rating:

★★★★☆ 16 votes

Comments:

42 Comments

Serves:

8 dozen pieces

Prep:

30 Min

Cook:

2 Hr

Method:

Stove Top

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)

How to Make Caramel-Chocolate Layered Fudge

Step-by-Step

1Line 13x9-inch pan with foil, extending foil over sides of pan; spray foil with cooking spray.
2Caramel 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.
3Chocolate 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.