I have to confess: I have a wimpy sweet tooth. Sure, I get cravings for something sweet just like everyone else. And when I do, I certainly indulge it, but only for a bite or two. And not because I have such great restraint or willpower. Oh no. I’m just a wimp. After a bite or two of sweet – it becomes a little too much for me.
I was the kid at Halloween who got sick every year after eating a couple of candy bars. Not king size candy bars. Not regular size candy bars. But fun size candy bars. Yup. Wimpy.
I’ve never been very fond of fudge because it’s so rich and sweet that I can only tolerate a sliver. But this fudge is soooooooo good. Sure, I can still only tolerate a sliver or two, but they are darn good slivers!
And you know what else is great about this fudge? It’s super simple to make and doesn’t require a candy thermometer. It’s becoming one of my signature treats for the holidays, and I hope you’ll consider adding to your holiday celebration this year.
Caramilk Fudge
Ingredients
- 2 cups light brown sugar
- 1 can sweetened condensed milk
- 3/4 cup butter
- 1 cup confectioners sugar
- 1 tsp vanilla
- 1 bag (5.3 oz) Ghiradelli Milk Chocolate with Caramel Squares
- 1 bag (2.3 oz) walnut pieces
Instructions
- Put parchment paper in an 8×8 pan. It should overhang the sides of the pan.
- Over medium to low heat, toast walnuts in a small pan for 1 minute. Stir continuously, so they do not burn! Set aside.
- In a large microwaveable bowl, stir together brown sugar and condensed milk. Add butter. Microwave in 2 minute increments for a total cooking time of 8 minutes. Stir every 2 minutes.
- Add powdered sugar and vanilla and mix with a hand mixer or stand mixer for 4 minutes.
- In a microwaveable bowl, put caramels and microwave for 30 seconds. Stir and microwave for another 30 seconds. If it’s a bit thick, stir in 1 tsp of milk or half and half until it’s a smooth glossy consistency.
- Pour half of the fudge into the pan and smooth out. Spread the chocolate caramel mixture over the fudge. Sprinkle the toasted walnuts over the chocolate caramel mixture. Spread the remaining fudge on top.
- Refrigerate for 1 hour. Cut into small squares and serve.
Notes
You can use Rolos or caramello bars in place of the Ghiradelli squares.
The butter won’t mix in at first, but by the end of the 8 minutes, it will be a lovely melted goop.
Adapted from La Cuisine Helene
Enjoy!
Tanya