CARAMEL-CHOCOLATE LAYERED FUDGE
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Aleta Lanzillo
[email protected]This fudge is so delicious! It's the perfect balance of sweet and salty, and the texture is so smooth and creamy. I will definitely be making this again.
Rishi Aryal
[email protected]I'm not sure what went wrong, but my fudge turned out really grainy. I think I might have cooked it for too long.
Daniela Lanten
[email protected]This fudge is amazing! I love the way the caramel and chocolate flavors complement each other. It's the perfect treat for any occasion.
Mohammed Tufail
[email protected]I was disappointed with this fudge. It was too crumbly and didn't have a very good flavor.
Diego Kayuna
[email protected]I've never made fudge before, but this recipe was so easy to follow. The fudge turned out perfectly, and it was delicious!
Nasma Wadi
[email protected]This fudge was a little too rich for me, but my husband loved it. I think it would be perfect for a special occasion.
Tori Tucker
[email protected]I'm not a big fan of fudge, but this recipe changed my mind. It's so creamy and smooth, and the caramel and chocolate flavors are perfectly balanced.
Humayoon Salam
[email protected]This fudge is so easy to make, and it's always a hit with my family. I love that I can make it ahead of time and keep it in the fridge, so it's always ready when I need it.
Abubakar Umar
[email protected]I had some trouble getting the fudge to set properly. I think I might have cooked it for too long.
Keshab Bista
[email protected]This fudge was a bit too sweet for my taste, but it was still good. I think I'll try using less sugar next time.
austinifier
[email protected]I've made this fudge several times now, and it's always a crowd-pleaser. It's the perfect treat for parties or holidays.
thunder red
[email protected]OMG! This fudge is amazing! It's so rich and decadent, and the combination of caramel and chocolate is heavenly.
Md Shain
[email protected]This layered fudge was a hit! The caramel and chocolate flavors paired perfectly, and the texture was smooth and creamy. I used a candy thermometer to make sure the sugar syrup reached the right temperature, and I think that was key to getting the pe