CARAMEL-CHOCOLATE LAYERED FUDGE

Caramel-Chocolate Layered Fudge image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h30m

Yield 96

Number Of Ingredients 14

Ingredients

2 cups packed dark brown sugar
1/4 cup butter (do not use margarine)
3/4 cup evaporated milk (1/2 of 12-oz can)
2 cups miniature marshmallows
1 bag (12 oz) white vanilla baking chips (2 cups)
1 teaspoon vanilla
1 cup chopped walnuts
2 cups granulated sugar
1/4 cup butter (do not use margarine)
3/4 cup evaporated milk (remaining 1/2 of 12-oz can)
2 cups miniature marshmallows
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 teaspoon vanilla
8 oz walnut halves or pieces (about 1 1/2 cups)

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.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Piece, Sodium 20 mg, Sugar 14 g, TransFat 0 g