Dark Chocolate Caramel Corn Fudge



This delicious fudge recipe lets you enjoy the rich and creamy tastes of dark chocolate and caramel corn. It's a great chocolate treat that has both sweet and salty notes.

Ingredients:
  • 2 cups dark chocolate chips
  • 1 can 14 ounces sweetened condensed milk
  • 1 cup caramel corn
  • 1/2 cup caramel sauce
  • 1/2 cup chopped pecans optional
  • 1 teaspoon vanilla extract

Instructions:

Line an 8x8 inch 20x20 cm square baking pan with parchment paper, leaving some overhang for easy removal

In a microwave-safe bowl, combine the dark chocolate chips and sweetened condensed milk

Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth

Stir in the vanilla extract

Fold in the caramel corn and chopped pecans if using

Pour half of the fudge mixture into the prepared pan and spread it evenly

Drizzle half of the caramel sauce over the fudge

Repeat with the remaining fudge mixture and caramel sauce, creating layers

Use a knife to swirl the caramel sauce into the fudge to create a marbled effect

Refrigerate the fudge for at least 2 hours, or until it is firm

Once the fudge has set, use the parchment paper overhang to lift it out of the pan

Cut into squares and enjoy!


Comments

Post a Comment

Popular posts from this blog

Summer Berry Cupcakes

Image
These Summer Berry Cupcakes are a perfect treat for a warm summer day. They are bursting with the flavors of fresh strawberries, blueberries, and raspberries, and are beautifully decorated with a dusting of powdered sugar and a touch of fresh mint. Ingredients: 1 1/2 cups all-purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 tsp vanilla extract 1/2 cup whole milk 1 cup mixed summer berries strawberries, blueberries, raspberries 1/4 cup powdered sugar for decoration Fresh mint leaves for garnish Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners In a medium-sized bowl, whisk together the flour, baking powder, and salt Set aside In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy Add the eggs one...
Read more

Vegan Chocolate Dipped Ginger Shortbread Cookies

Image
These vegan chocolate dipped ginger shortbread cookies are a delightful combination of sweet and spicy flavors. Perfect for enjoying with a cup of tea or coffee! Ingredients: 1 1/2 cups all-purpose flour 1/2 cup vegan butter, softened 1/4 cup brown sugar 2 tbsp maple syrup 1 tbsp ground ginger 1/2 tsp vanilla extract 1/4 tsp salt 100g vegan dark chocolate, chopped Instructions: Put the vegan butter and brown sugar in a bowl and mix them together until they are smooth Salt, ground ginger, vanilla extract, and maple syrup should all be added Mix everything together well Mix in the flour a little at a time until a dough forms Make a log out of the dough that is about 1 1/2 inches wide Cover it with parchment paper and put it in the fridge for at least an hour Set the oven to 350F 175C and heat it up Place the chilled dough rounds on a baking sheet that has been ...
Read more

S'mores Charcuterie Tray

Image
Create a delightful S'mores Charcuterie Tray using Keebler Cookies S'mores Tray by The BakerMama as the centerpiece. This sweet and savory treat is perfect for gatherings and will satisfy all your cravings. Ingredients: 1 package of Keebler Cookies S'mores Tray by The BakerMama 1 cup of marshmallows 1/2 cup of chocolate chips 1/2 cup of graham crackers 1/4 cup of strawberries 1/4 cup of raspberries 1/4 cup of blueberries 1/4 cup of sliced almonds 1/4 cup of pretzel sticks 1/4 cup of dried apricots Instructions: Place the Keebler Cookies S'mores Tray in the middle of a platter for serving Chocolate chips and marshmallows should be spread out around the tray Granny Smiths should be put on one side of the tray Put blueberries, raspberries, and strawberries in a different part of the tray Make a small pile of sliced almonds on the tray Put the pre...
Read more