Caramel-Chocolate Layered Fudge

Prep: 30 min | Yield: 8 dozen pieces

Ingredients

Caramel Fudge Layer

• 2 cups packed dark brown sugar
• 1/4 cup butter (do not use margarine)
• 3/4 cup evaporated milk (1/2 of 12-ounce can)
• 2 cups miniature marshmallows
• 1 (12 ounce) bag white vanilla baking chips (2 cups)
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

Chocolate Fudge Layer

• 2 cups granulated sugar
• 1/4 cup butter (do not use margarine)
• 3/4 cup evaporated milk (remaining 1/2 of 12-ounce can)
• 2 cups miniature marshmallows
• 1 (12 ounce) bag semisweet chocolate chips (2 cups)
• 1 teaspoon vanilla extract
• 8 ounces walnut halves or pieces (about 1 1/2 cups)

Instructions

1. Line 13 x 9 inch pan with foil, extending foil over sides of pan; spray foil with cooking spray.

Caramel Fudge Layer

1. 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.
2. Remove saucepan from heat.
3. Stir in 2 cups marshmallows, the vanilla chips and 1 teaspoon vanilla; stir until marshmallows and chips are melted and mixture is smooth.
4. Stir in chopped walnuts.
5. Quickly spread mixture in pan.
6. Refrigerate 30 minutes before preparing Chocolate Fudge layer.

Chocolate Fudge Layer

1. 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 for 5 minutes.
2. Remove saucepan from heat. Stir in 2 cups marshmallows, the chocolate chips and 1 teaspoon vanilla extract; stir until marshmallows and chips are melted and mixture is smooth. Beat for 30 seconds with spoon until glossy.
3. Quickly spread mixture on top of caramel fudge layer.
4. Sprinkle walnut halves and pieces over fudge; press gently into fudge.
5. Cover; refrigerate for 1 hour 30 minutes.
6. Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut fudge into 12 rows by 8 rows.
7. Store in tightly covered container in refrigerator.

Notes

To make ahead, prepare and cool the fudge as directed. Place it in a resealable freezer plastic bag or airtight container and freeze. Thaw fudge at room temperature.

Nutrition

Per 1 piece: Calories 120 (Calories from Fat 50), Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g), Cholesterol 0mg; Sodium 20mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 14g), Protein 1g

Percent Daily Value*: Vitamin A 0.00%; Vitamin C 0.00%; Calcium 2.00%; Iron 0.00%

Exchanges:1 Other Carbohydrate; 1 1/2 Fat

Carbohydrate Choices: 1

* Percent Daily Values are based on a 2,000 calorie diet.