Caramel Peanut Fudge

I love fudge; it's one of the first things that I ever made as a kid, and I still enjoy making it today. Fudge is delicious, creamy, and rich, and it's very versatile. You can make mint chocolate fudge, cookies and cream fudge, butterscotch fudge, and so on. My variation on fudge, Caramel Peanut Fudge, is scrumptious and looks quite impressive. No one will know that it took you just a little time to throw it together!

 

Combine the chocolate chips, sweetened condensed milk, and peanuts in an oven-safe bowl. Mix the ingredients together and place the bowl in the oven to melt. Keep a close eye on it, mixing it every few minutes until all the chocolate is melted. This process will take about 5-10 minutes.

Meanwhile, chop a few extra peanuts for a garnish, and cut up your caramel. I used Kraft Caramels, and I cut each caramel square into quarters. Cut up three extra caramels especially fine for a garnish.

Once the chocolate has melted, toss in the vanilla, butter, and chopped caramel. Mix the ingredients together, and stick the bowl back into the oven for about thirty seconds.

Retrieve the bowl from the oven and move the contents into the prepared pan with a spatula. Sprinkle the extra chopped peanuts and caramels on top, and then stick the pan into the fridge. Let the fudge sit at least one hour before serving it.

Yields 10-12 servings

Ingredients:

1 C. sweetened condensed milk

1 12 oz. bag white chocolate chips

1/2 t. vanilla

1/2 butter

1/2 C. chopped peanuts, plus a little more for garnish

1/2 C. chopped caramel, plus a little more for garnish

 

Preheat your oven to 300 degrees and line an 8x8 pan with parchment paper.

 

Combine the chocolate chips, sweetened condensed milk, and the peanuts in an oven-safe bowl. Mix the ingredients together and place the bowl in the oven to melt. Keep a close eye on it, mixing it every few minutes until all the chocolate is melted. This process will take about 5-10 minutes.

 

Meanwhile, chop a few extra peanuts for a garnish, and cut up your caramel. I used Kraft Caramels, and I cut each caramel square into quarters. Cut up three extra caramels especially fine for a garnish.

 

Once the chocolate has melted, toss in the vanilla, butter, and chopped caramel. Mix the ingredients together, and stick the bowl back into the oven for about thirty seconds. Retrieve the bowl from the oven and move the contents into the prepared pan with a spatula. Sprinkle the extra chopped peanuts and caramels on top, and then stick the pan into the fridge. Let the fudge sit at least one hour before serving it.