Chocolate Caramel Fudge

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by Marilyn Dishes

This fudge recipe is delicious. it is from Chatelaine Magazine…just a few ingredients & quick to m

I made this fudge & really like it, but I did have a problem with the caramel. I used Kraft caramels,  thinking that they would be fine but the caramel was too hard after the fudge was done…& too chewy….& slipped off the fudge!!! The recipe says to use Werther’s soft caramels, so my recommendation is to use those…I imagine that Chatelaine is reliable & knows that those caramels will work! Next time I make this fudge I will try the Werther’s…

I took this fudge to a peroghy making day … the first time I went to this perogy day was last year… here is the link to that post…Peroghy…Pirogi…Pierogi anyway you spell it, they are delicious…I took fudge last year & again this year… last year I took..Chocolate Walnut Marshmallow Fudge.

This recipe is simple & tasty…. but use the suggested caramels !!!

Ingredients 

3 cups bittersweet chocolate, chopped

1 can sweetened condensed milk

1 1/2 cups toasted pecans, coarsely chopped & divided into 1 cup & 1/2 cup ….PLEASE NOTE …YOU CAN LEAVE OUT THE NUTS IF YOU HAVE AN ALLERGY OR JUST DO NOT WANT NUTS IN YOUR FUDGE!

300g chewy caramels, unwrapped…Here Chatelaine recommends Werther;s

1 tbsp cream

1/4 tsp flaked sea salt… I didn’t have any so I used coarse Kosher salt

Method

8 x 8 baking pan

  1. Line the baking pan with plastic wrap, letting it hang over the edges a bit so you can remoe the fudge easily from the pan to cut it
  2. In a large microwave safe bowl, combine the chocolate with the condensed milk.  Microwave, uncovered on meduim until the chocolate is melted. Stir halfway through. This will take about 2 to 3 minutes…so I set the timer to 1.5 minutes & then stirred the chcolate, put it back in
  3. Take it out of the microwave & mix it until all of the chcolate is melted
  4. Fold in 1 cup of roasted chopped pecans.
  5. Put the fudge evenly into the prepared pan. Press it down…I put a piece of  some plasstic wrap overtop of the fudge to press it down, then you can leave the fudge covered with this plastic wrap   Set this aside
  6. Put the unwrapped caramels & cream into a saucepan and cook over meduim heat, stirring often until the caramels are just melted & smotthe…maybe around 7 minutes… Set aside to cool slightly….
  7. Uncover the fudge & spread the carmel over the fudge right to the edges.
  8. Sprinle with the remainign 1/2 cup of chopped pecans & sprinkle with the salt.
  9. Cover with plastic wrap
  10. Put this in the refrigerator for 3 hours or overnight
  11. Cut into squares…
  12. The recipe says this will keep for up to a week in the fridge….

Enjoy!

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Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

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