Candy Recipes
Creamy Caramel Fudge
Yield: 4 pounds
Ingredients
- 1 (14 ounce) package Kraft Caramels
- 2 tablespoons milk
- 1 (10 1/2 ounce) package miniature marshmallows
- 1 1/2 cups granulated sugar
- 1/2 cup (1 stick) butter
- 1 (5 ounce) can evaporated milk (about 2/3 cup)
- 2 (8 ounce) packages semisweet chocolate
- 1/2 teaspoon vanilla extract
- 1 cup coarsely chopped walnuts
Instructions
- Lightly grease foil-lined 13 x 9 inch pan; set aside.
- Melt caramels and milk in saucepan on low heat, stirring until smooth. Set aside.
- Heat marshmallows, sugar, butter and evaporated milk on medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.
- Stir in chocolate and vanilla extract, stirring until chocolate melts.
- Stir in walnuts.
- Immediately spread chocolate mixture into prepared pan.
- Pour caramel sauce over chocolate layer, re-warming caramel if necessary to pour. Swirl caramel through chocolate with knife.
- Refrigerate several hours or overnight.
- Cut into 1 inch squares.
- Store in airtight container in refrigerator.
Notes
For creamier fudge, let stand at room temperature for 1 hour before serving.
Attribution
Posted by Tiffany at Recipe Goldmine 11/24/2001 10:30 am.