This is a fudge I used to make at Christmas when I owned my own shop. It was so popular that after the second year I sold it by request only it is that good. Pay special attention to the measurements and the cooking temperature. This fudge is excellent but you must pay attention to detail. You also need to use quality chocolate. I use Ghirardelli but feel free to use another brand of like quality if you have one you like better
1*Note: Measure all ingredients before starting.
Melt almond bark in a microwave 20 seconds at a time until it is soft enough to spread evenly over the bottom of a of foil or parchment lined 9x13 cake pan.
Melt butter in a 4 qt. or larger sauce pan over med. low heat. Stir Sugar and cream into the sauce pan. Stir until boiling, stirring down sides until mixture has reached 230',about 4 minutes.
Add caramel flavoring, mix in. Take off heat
2Add the white chocolate to hot liquid and stir with an electric mixer and mix until chips have all melted.
*Add dried fruit and nuts now if you want them in the fudge.
3Pour over chocolate almond bark that has been melted and spread over the bottom of the 9x13 pan and chilled before adding the hot fudge.
4I give this at Christmas time. Never more the a piece or two per person. It is expensive and extremely rich. I wrap each piece in clear cellophane put it in a cellophane bag and tie with red and green ribbon.
NOTE: I have changed this from the original recipe. This one is much easier and does not require as many ingredients. I really hope you like it.