Ingredients
For the Chocolate Fudge Base:
- 3 cups milk chocolate chips (I prefer using high-quality chocolate)
- 1 (14 oz) can sweetened condensed milk
- 4 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
For the Caramel Layer:
- 1 (11 oz) bag caramel squares, unwrapped
- 2 tablespoons heavy cream
- 1 cup salted peanuts, roughly chopped
- 1/4 teaspoon sea salt
For the Topping:
- 1 cup milk chocolate chips
- 1 tablespoon vegetable oil
- 1/2 cup chopped peanuts for garnish
Instructions
- First, I prepare my pan by lining it with parchment paper, leaving some overhang for easy removal later. I’ve learned that spraying the pan lightly with cooking spray before placing the parchment paper helps it stick better to the sides.
- For the fudge base, I combine the milk chocolate chips, sweetened condensed milk, and butter in my double boiler. I melt these ingredients together over medium-low heat, stirring occasionally until everything is smooth and well combined. This usually takes about 5-7 minutes.
- Once melted, I remove the mixture from heat and stir in the vanilla extract and sea salt. I’ve found that this small amount of salt really enhances the chocolate flavor.
- I pour this mixture into my prepared pan, spreading it evenly with my spatula. This goes into the refrigerator for about 30 minutes until it’s set but not completely hard.
- While the base is chilling, I prepare the caramel layer. I place the unwrapped caramels and heavy cream in a microwave-safe bowl and heat in 30-second intervals, stirring between each interval, until completely melted and smooth.
- I stir the chopped peanuts and salt into the melted caramel mixture. Working quickly (as the caramel can set fast), I spread this mixture over the chilled fudge base.
- Back into the refrigerator it goes for another 30 minutes until the caramel layer is set.
- For the final touch, I combine the remaining chocolate chips and vegetable oil in the microwave, heating in 30-second intervals until melted and smooth.
- I pour this over the caramel layer and quickly sprinkle with the remaining chopped peanuts before the chocolate sets.
- The whole thing goes back into the refrigerator for at least 2 hours or until completely set.
Notes
Temperature is crucial when working with chocolate and caramel. I always make sure my ingredients are at room temperature before starting. This helps prevent the chocolate from seizing or the caramel from becoming too stiff.
When melting chocolate, low and slow is the way to go. Rushing this step by using high heat can result in grainy or burned chocolate. I’ve learned this the hard way!
For clean cuts, I warm my knife under hot water and wipe it dry between each cut. This prevents the fudge from crumbling and gives those picture-perfect squares.
The quality of chocolate makes a significant difference in the final product. While any chocolate chips will work, using higher-quality chocolate elevates the taste and texture of the fudge.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Microwave and stovetop preparation
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 302 kcal