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Caramel-Chocolate Layered Fudge

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  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 96
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Just go for it in this over-the-top dessert, with layers of nut-and-marshmallow caramel fudge layered with equally rich cake.
By Betty Crocker Kitchens
Updated Jan 28, 2010
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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-oz can)
  • 2 cups miniature marshmallows
  • 1 bag (12 oz) white vanilla baking chips (2 cups)
  • 1 teaspoon vanilla
  • 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-oz can)
  • 2 cups miniature marshmallows
  • 1 bag (12 oz) semisweet chocolate chips (2 cups)
  • 1 teaspoon vanilla
  • 8 oz walnut halves or pieces (about 1 1/2 cups)

Steps

  • 1
    Line 13x9-inch pan with foil, extending foil over sides of pan; spray foil with cooking spray.
  • 2
    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.
  • 3
    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.
  • 4
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

120 Calories, 6g Total Fat, 1g Protein, 16g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Piece
Calories
120
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
20mg
1%
Potassium
55mg
2%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
14g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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