Best Capt Ricks Chocolate Caramel Fudge Recipes

CARAMEL-CHOCOLATE LAYERED FUDGE

Steps:

• Line 13x9-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.

CAPT. RICK'S CHOCOLATE CARAMEL FUDGE

Steps:

• 1. Prepare an 8" X 8" glass or non-stick baking pan. Cut a piece of foil wide enough to cover the bottom of the pan and long enough to go up two sides with a little left over. This will make it easy to remove the fudge from the pan when set. Use a little extra butter to lightly grease the top of the foil and the two exposed sides of the pan. Do not use cooking spray
• 2. Make the caramel sauce by placing caramel and 1oz of evaporated milk in a microwave safe bowl, melt on medium heat for short periods being very careful not to overheat the mixture. Melt the mixture and continue to stir until completely mixed. Set caramel sauce aside for now.
• 3. In a heavy bottomed 2 quart saucepan combine the sugar, 2/3 cup evaporated milk, marshmallows, butter and salt. Stirring constantly over medium/high heat bring to a boil and continue to boil for an additional 5 minutes (this is important, do not boil for more than 5 minutes or less than 4). Remove from heat and add in the vanilla and chocolate. Stir until the chocolate is melted and the mixture is completely combined.
• 4. Pour mixture into prepared pan, bang pan gently on table to remove any large air bubbles. Pour the caramel mixture over the top of the fudge. Using a knife swirl the caramel into the fudge.
• 5. Allow the fudge to come to room temperature. Now place the pan in the refrigerator for 30 minutes to set the fudge. Remove the pan from the frig, using the foil ends carefully remove the fudge from the pan. While the fudge is still cold use a large sharp knife to cut it into desired portions. Store leftover fudge in an airtight container in a cool dark place, do not keep in the frig.