Candy Bar Fudge

Name: Candy Bar Fudge
Prep time: 20 min
Total time: 20 min
Yield: 2-3/4 pounds.
Ingredients: 1/2 cup butter; 1/3 cup baking cocoa; 1/4 cup packed brown sugar; 1/4 cup milk; 3-1/2 cups confectioners' sugar; 1 teaspoon vanilla extract; 30 caramels, unwrapped; 1 tablespoon water; 2 cups salted peanuts; 1/2 cup semisweet chocolate chips; 1/2 cup milk chocolate chips

My manager at work, who knows I like to try new treat recipes, shared this one with me. I've made this chewy and chocolaty fudge many times since. Packed with nuts and caramel, it's like a candy bar. Everyone who's tried it loves it. —Lois Freeman, Oxford, Michigan

Ingredients

1/2 cup butter
1/3 cup baking cocoa
1/4 cup packed brown sugar
1/4 cup milk
3-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
30 caramels, unwrapped
1 tablespoon water
2 cups salted peanuts
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips

Directions

In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 2 minutes. Stir in confectioners' sugar and vanilla. Pour into a greased 8-in. square dish.
In another microwave-safe bowl, heat caramels and water on high for 1-1/4 minutes or until melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high for 30 seconds or until melted; spread over caramel layer. Chill until firm.

Editor's Note: This recipe was tested in a 1100-watt microwave.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

1 piece: 101 calories, 5g fat (2g saturated fat), 5mg cholesterol, 48mg sodium, 14g carbohydrate (12g sugars, 1g fiber), 2g protein.

Originally published as Candy Bar Fudge in Taste of Home December/January 1996

Reviews

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Average Rating:

delowenstein

Apr 19, 2014

I prepared this recipe for the first time, but I used my stovetop rather than use a microwave oven. I used 6 Tbsp . of evaporated milk with the mixture of butter, cocoa & packed brown sugar. I just used 3 cups of confectioners' sugar and 1 tsp. vanilla. I did use 30 caramels, unwrapped & at least UP to 1/2 cup of evaporated milk-I added milk gradually, Tbsp. by Tbsp., stirring until caramels were melted. I just used 1 cup of salted peanuts! I used 3/4 cup milk chocolate chips & 1/2 cup semi-sweet chocolate chips & about 4 Tbsp. evaporated milk, stirring in just enough to achieve smooth spreading consistency! I did spread the mixtures layer by layer into greased 8x8x2" baking dish and chilled until firm. I would say at least 1 hour or overnight! I'd been wanting to test this recipe out, so this was a good time to make it for my pantry ingredient challenge on the Cook's Corner forum! Thank you, Lois Freeman, for sharing your recipe! I plan to share it with the dept. I work in at the local hospital! delowenstein
AnnBoz

Dec 8, 2011

I had the magazine that this was originally in and lost it. This is so easy and excellent tasting. I always make at least one batch to give away and another for the house.
cherrylady

Mar 15, 2011

So simple, so nummy! I didn't have peanuts so I used chopped pecans. Remindful of the turtles I make at Christmas -- but so much easier! This is a keeper!
tmsharkey

Oct 15, 2010

This was so easy to make! Everyone loved it and asked for the recipe.