Caramel Chocolate Fudge

This fudge is very tasty, and impressive looking, but is not difficult to make. It uses everyday ingredients that you probably already have in your pantry! Basically, you just repeat the same process twice with slightly different ingredients to get a multicolored and flavored candy that is wonderful for serving or gift giving. This makes a large pan of fudge - 96 pieces - so you will have plenty to share!

Start by preparing the pan. Line a 9 x13-inch pan with foil, extending foil over sides of pan to create handles. Then spray the foil with cooking spray. (Sometimes I use Reynolds Release wrap - accomplishes the same thing!)

To make the caramel layer, combine the butter, evaporated milk



and brown sugar



in a heavy medium saucepan and cook 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. Add the vanilla,



marshmallows,



and the vanilla chips.



Stir until marshmallows and chips are melted and mixture is smooth.



Stir in chopped walnuts, if you're using them. (I don't, so you won't see them here!) Quickly spread mixture in pan.



Refrigerate this layer for 30 minutes before preparing the chocolate layer.

The second layer is made just like the first, but with chocolate chips instead of vanilla, and white sugar instead of brown. So, combine the butter and remaining milk



with the sugar in a heavy medium saucepan, and cook over medium-high heat, stirring constantly, until the sugar is dissolved.



Heat to boiling, stirring constantly. Reduce heat to low; boil gently without stirring 5 minutes. Remove the saucepan from heat and add the marshmallows,



chocolate chips



and 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.



If you're using walnuts, sprinkle them over fudge and press gently onto the surface.

Cover the fudge with foil or plastic wrap and refrigerate for 1 1/2 hours. Remove the fudge from the pan by lifting the foil handles, then carefully peel back the foil from the sides of the candy. With a long knife, cut the fudge into 12 rows by 8 rows.



Store in a tightly covered container in refrigerator.

One year ago: Chocolate Peanut Butter Caramel Pretzels
Two years ago: Shrimp and Corn Chowder

Get more inspiration at Turning the Table Thursday, It's a Keeper, Full Plate Thursday, Sweet Treats Thursday, Sweet Tooth Friday, Foodie Friday, Fusion Friday, Food on Fridays, Friday Food, Simply Delish, Sweets for a Saturday.

Caramel Chocolate Fudge

Caramel Fudge Layer:
2 cups 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 tsp. vanilla
1 cup chopped walnuts, optional

Chocolate Fudge Layer:
2 cups 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 tsp. vanilla
8 oz. walnut halves or pieces (about 1 1/2 cups)

Line a 9 x13-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 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 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 1/2 hours. 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. Makes 96 pieces.