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Caramel Pecan FudgeCaramel Pecan Fudge

Caramel Pecan Fudge

A gooey caramel layer sits atop creamy chocolate fudge. It's so easy that you can make multiple batches for holiday gift-giving or sweet celebrations.
Club House
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Recipe - Save-on-Foods
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Caramel Pecan Fudge
Prep Time10 Minutes
0
Cook Time4 Minutes
Ingredients
2 cups (500 mL) flour
2/3 cup (150 mL) unsweetened cocoa powder
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) Sea Salt Grinder
1 cup (250 mL) butter, softened
1 cup (250 mL) granulated sugar
2/3 cup (150 mL) firmly packed light brown sugar
2 eggs
1 tsp (5 mL) Pure Mint & Peppermint Extract
6 oz (175g) semi-sweet baking chocolate, coarsely chopped
Directions
  1. Place chocolate in large microwavable bowl. Add sweetened condensed milk; mix well. Microwave on HIGH 2 to 3 minutes or until chocolate is almost melted, stirring after every minute. Stir until chocolate is completely melted. Stir in vanilla and 3/4 cup (175ml) of the pecans. Pour into foil-lined 9-inch (23-cm) square baking pan.
  2. Microwave caramels and water in small microwavable bowl on HIGH 1 minute; stir until caramels are melted and smooth. Drizzle over top. Swirl with small knife for marble effect. Sprinkle with remaining 1/4 cup (60 mL) chopped pecans, pressing gently into fudge.
  3. Refrigerate 2 hours or until fudge is set. Use foil to lift out of pan onto cutting board. Cut into 36 pieces. Store in tightly covered container at cool room temperature.
10 minutes
Prep Time
4 minutes
Cook Time
0
Servings

Directions

  1. Place chocolate in large microwavable bowl. Add sweetened condensed milk; mix well. Microwave on HIGH 2 to 3 minutes or until chocolate is almost melted, stirring after every minute. Stir until chocolate is completely melted. Stir in vanilla and 3/4 cup (175ml) of the pecans. Pour into foil-lined 9-inch (23-cm) square baking pan.
  2. Microwave caramels and water in small microwavable bowl on HIGH 1 minute; stir until caramels are melted and smooth. Drizzle over top. Swirl with small knife for marble effect. Sprinkle with remaining 1/4 cup (60 mL) chopped pecans, pressing gently into fudge.
  3. Refrigerate 2 hours or until fudge is set. Use foil to lift out of pan onto cutting board. Cut into 36 pieces. Store in tightly covered container at cool room temperature.