CARAMEL-CHOCOLATE LAYERED FUDGE

CARAMEL-CHOCOLATE LAYERED FUDGE image

Provided by KARYN GOODE

Categories Candies

Number Of Ingredients 15

Previous Next

2 c brown sugar, firmly packed
1/4 c butter, do not use margarine
3/4 c evaporated milk, (1/2 12 oz can)
2 c miniature marshmallows
1 pkg white vanilla baking chips (12 oz)
1 tsp vanilla extract
SECOND LAYER
2 1/3 c granulated sugar
1/4 c butter
3/4 c evaporated milk, (rest of 12 oz.can)
2 c miniature marshmallows
1 pkg 12 oz chocolate chips
1 tsp vanilla extract
1 1/2 c chopped pecans or walnuts
DIRECTIONS

Steps:

1. Line 13x9-inch pan with foil, extending foil over sides of pan; spray foil with cooking spray. Cook brown sugar, 1/4 cup butter and 3/4 cup milk in heavy 3-quart saucepan 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.
2. 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.
3. 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