Butter Caramel Dark Chocolate Fudge – 5 Ingredients!

Hello everyone! Raise your hand if you are happy that Monday is over. *raises hand and waves it in the air…like I just don’t care*.
One of my coworker’s birthday is tomorrow and so I decided to make some fudge! Originally I was just going to go with the basic dark chocolate fudge, but then decided it needed a little something extra. So voila! Butter caramel dark chocolate fudge!

You will need the following:

18 oz. dark chocolate (I finished up various opened bags of chocolate)
1 can (14 oz) sweetened condensed milk (we only had fat free in the cupboards and I was far too lazy to go out and buy regular. Both work fine with this recipe)
1/2 stick butter
1 tsp vanilla
1/2 cup (ish) light brown sugar
Two sauce pans (or clean one after making the fudge)
Wax paper
9″ square pan
Toothpick or fork

Open up the sweetened condensed milk and pour it into a sauce pan on low heat. Add in the chocolate. Make sure to stir your chocolate every minute or so until it really starts melting and then stir it continuously until smooth. This mixture will be pretty thick! (This is the basic dark chocolate fudge, so you could just make this, put in in a pan and chill it. It is DELICIOUS!)

Fudge 1

In another sauce pan, melt the butter on medium heat. Stir in the vanilla. Just before the butter starts to bubble, mix in half of the brown sugar and stir thoroughly. Continue adding in a little more brown sugar and stirring it well until you can’t see any melted butter but before the mixture starts clumping up. Continue stirring until the mixture starts to bubble.
*side note – this butter caramel sauce is perfect for putting on popcorn too! 🙂

Fudge 2

Line the square pan with wax paper. Pour the fudge mixture into the pan and smooth it out.  Drizzle roughly 1/3 of the caramel mixture onto the fudge. Use your toothpick or fork to drag some of the caramel into the fudge (make sure you don’t go all the way down to the bottom of the pan. Swirl it around, get fancy with it! You’re doing this so the caramel will stick to the fudge better. Then pour the rest of the caramel into the pan and smooth it out so you have a nice layer of caramel over the fudge.

Fudge 3

Stick the pan in the fridge to cool for at least 3 hours. After that, take the fudge out of the pan, peel off the wax paper, cut the fudge up into small pieces and enjoy! 🙂

I like using the basic butter, brown sugar and vanilla caramel rather than the more liquid versions because it adds some nice crispy texture to the creamy fudge. Have you ever made fudge? What are your favorite flavors??

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