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Caramel-Chocolate Layered Fudge
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Prep Time:
30 minutes
Total Time:
2 hours 30 minutes
Indulge in a decadent dessert with nutty caramel fudge, gooey marshmallows, and moist cake layers.
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
  • 3/4 cup evaporated milk (remaining 1/2 of 12-oz can)
  • 1 bag (12 oz) semisweet chocolate chips (2 cups)
  • 8 oz walnut halves or pieces (about 1 1/2 cups)
Instructions:
  • Prepare a 13x9-inch pan by lining it with foil, making sure to extend the foil over the sides of the pan; then, generously spray the foil with cooking spray.
  • In a heavy 3-quart saucepan, melt together brown sugar, 1/4 cup butter, and 3/4 cup evaporated milk over medium-high heat, stirring constantly until sugar dissolves. Bring to a boil without stirring, then simmer gently for 5 minutes. Remove from heat and stir in 2 cups marshmallows, vanilla chips, and 1 teaspoon vanilla until smooth. Mix in chopped walnuts, then spread the mixture in a pan. Chill in the refrigerator for 30 minutes before moving on to the Chocolate Fudge layer.
  • In a heavy 3-quart saucepan over medium-high heat, melt 1/4 cup butter with granulated sugar and 3/4 cup evaporated milk until sugar is dissolved. Bring to a boil, then simmer without stirring for 5 minutes. Remove from heat and mix in 2 cups marshmallows, chocolate chips, and 1 teaspoon vanilla until smooth. Beat for 30 seconds until glossy. Spread over caramel layer and top with walnuts, pressing gently. Chill for 1 hour and 30 minutes before serving.
  • Peel off the foil from the fudge and slice it into 96 pieces. Chill in a sealed container in the fridge.

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