Caramel-Chocolate Layered Fudge | Min Yx Games Caramel-Chocolate Layered Fudge | Min Yx Games
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Caramel-Chocolate Layered Fudge

Just go for it in this over-the-top dessert, with layers of nut-and-marshmallow caramel fudge layered with equally rich cake…

 

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 miniature marshmallows
  • 1 (12 oz) pkg white vanilla baking chips
  • 1 tbsp vanilla
  • 1 chopped, walnuts
  • chocolate fudge layer
  • 2 granulated sugar
  • 1/4 C butter, (do not use margarine)
  • 3/4 C evaporated milk (remaining 1/2 of 12-oz can)
  • 2 miniature marshmallows
  • 1 (12-oz) pkg semisweet chocolate chips
  • 1 tbsp vanilla
  • 8 oz walnuts halves or pieces (about 1 1/2 cups)

Directions:

  1. Line 13×9-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.
  3. Reduce heat to low; boil gently without stirring 5 minutes.
  4. Remove saucepan from heat. Stir in 2 cups marshmallows, the vanilla chips, and 1 teaspoon vanilla; stir until marshmallows and chips are melted and the mixture is smooth.
  5. Stir in chopped walnuts. Quickly spread mixture in pan.
  6. Refrigerate 30 minutes before preparing Chocolate Fudge layer.
  7. 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.
  8. Heat to boiling, stirring constantly. Reduce heat to low; boil gently without stirring 5 minutes.
  9. Remove saucepan from heat. Stir in 2 cups marshmallows, the chocolate chips, and 1 teaspoon vanilla; stir until marshmallows and chips are melted and the mixture is smooth. Beat 30 seconds with a spoon until glossy.
  10. Quickly spread the mixture on top of caramel fudge layer.
  11. Sprinkle walnut halves and pieces over fudge; press gently into fudge. Cover; refrigerate 1 hour 30 minutes.
  12. Remove fudge from pan by lifting foil; remove foil from sides of fudge.
  13. With a long knife, cut fudge into 12 rows by 8 rows.
  14. Store in a tightly covered container in the refrigerator.

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