Ingredients
- ⅔ cup Challenge Unsalted Butter
- 3 cups granulated sugar
- ⅔ cup evaporated milk
- 1 cup bittersweet chocolate chips 60% cacao
- 1 ½ cups semi-sweet chocolate chips
- 3 1.55ozHershey's candy bars
- 7 ounce jar marshmallow creme
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped pecans
- 1 11oz bag caramels, unwrapped
- 3 tbsp evaporated milk
- ⏩
Instructions
- Spray a 9-inch baking dish with cooking spray. Line with parchment paper and set aside.
- Combine caramels and three tablespoons of evaporated milk in a microwave safe bowl. Heat in 30 second increments, stirring in between, until caramel is melted and smooth. Keep warm and set aside.
- Combine butter, sugar, and evaporated milk in a heavy bottomed saucepan.
- Bring to a boil over medium heat, stirring frequently.
- Once at a full boil, continue boiling for 5 minutes, stirring continuously and scraping down sides of pan.
- Remove from heat and stir in chocolate. (I use a whisk to get out all the lumps.)
- Stir in marshmallow creme and vanilla extract.
- Fold in pecans.
- Pour half of the fudge into the prepared baking dish.
- Spoon the caramel over the top, carefully spreading.
- Spoon the remaining half of the fudge on top of the caramel and smooth out the top with an offset spatula.
- Let cool to room temperature and then refrigerate for at least two hours.
- Cut into small squares and serve.
Nutrition
Calories: 111kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 28mg | Potassium: 59mg | Fiber: 1g | Sugar: 14g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
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