GRAND FUDGE ~ SAVE ROOM FOR DESSERT

Grand Fudge

It’s Monday and time to share one of my favorite things with y’all.

This takes a little time due to the fact that the fudge layer and caramel layer need time to set but it’s so worth it! I used one of my preferred chocolate fudge recipes that I knew would set. Over the years I’ve made countless batches of fudge and this one (it’s Carnation’s) never gives me any problems.

I love the rice krispie layer. It doesn’t really add any flavor but gives this rich caramel fudge a little crunch!

Grand Fudge

1 1/2 cups white sugar

5 ounce can evaporated milk

2 tablespoons butter

1/4 teaspoon salt

2 cups miniature marshmallows

1 1/2 cups chocolate chips (I used semi-sweet)

1 teaspoon vanilla extract

1 (14 ounce) bag caramels–wrappers removed

1 tablespoon milk

1 1/2-2 cups rice krispie cereal

Line a 8 x 8 pan with foil or wax paper.
Combine butter, sugar, salt, and evaporated milk in a large heavy saucepan. Bring to a full rolling boil, continue to boil for 5 minutes, stirring constantly.
Stir in marshmallows, chocolate chips, and vanilla extract. Continue stirring until well combined and marshmallows are completely melted.
Pour into prepared pan, refrigerate for at least an hour, or until almost set.
In a double boiler combine caramels and milk, heat over medium heat until caramels are melted, stirring occasionally.
Once caramels are melted pour over semi set fudge.
Sprinkle rice cereal over caramel and pat down slightly.
Cover tightly with foil or plastic wrap.
Refrigerate for at least 2 hours to allow caramel layer to firm.
Once fudge is set, remove from the pan, remove foil or plastic wrap, and cut into pieces.
Store in an airtight container in the refrigerator.
Enjoy!!

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