Make it indulgent. Make it simple. This is how to make chocolate-caramel fudge.
- Parchment paper
- 1/2 cup praline pecans, coarsely chopped
- 1 (14-oz) can sweetened condensed milk
- 1 cup caramel squares, divided
- 2 cups semisweet chocolate morsels
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
Line 9-inch square dish with paper. Chop pecans. Place milk and 1/2 cup caramels in medium saucepan on medium heat; cook and whisk 2–3 minutes or until melted and blended.
Stir in chocolate morsels, vanilla, salt, and remaining 1/2 cup caramels; cook and stir 1–2 more minutes or until chocolate melts.
Remove pan from heat; transfer mixture to serving dish and spread out evenly. Top with pecans; chill 30 minutes or until set. Cut into squares and serve.
CALORIES (per 1/16 recipe) 330kcal; FAT 14g; SAT FAT 7g; TRANS FAT 0g; CHOL 10mg; SODIUM 125mg; CARB 52g; FIBER 2g; SUGARS 48g; PROTEIN 5g; CALC 15%; VIT A 2%; VIT C 2%; IRON 6%
Source: Publix Aprons® recipe