Caramel Rolo Fudge Food

CARAMEL ROLO FUDGE!

Steps:

• Line a tin with parchment paper. I use a 9×9″ square tin as it makes a nice depth of fudge, but 8x8" will also work!
• Put the chopped chocolate into a heavy based pan, along with all of the caramel.
• Melt on a low heat, stirring often so that the chocolate doesn't catch on the bottom or burn, and so that the ingredients mix together well. (Alternatively, melt the chocolate in a large heat proof bowl, then once melted beat in the caramel!)
• Pour in 3/4 of the Rolos and quickly stir through.
• Pour into the tin and smooth over the mixture.
• Put on the rest of the Rolos where there are any gaps, and press into the top of the fudge.
• Set the fudge in the fridge for at least 4, or preferably overnight!
• Once set - remove from the tin and cut into the squares (I cut 1″ squares)!

BEST EVER CARAMEL ROLLS

Steps:

• Mix white sugar and cinnamon together in a small bowl.
• Roll out 1 thawed loaf into a large rectangle. Brush half of the melted butter evenly over dough. Sprinkle half of the cinnamon sugar mixture over butter. Roll up dough into a log starting with the long edge closest to you. Cut log into 1-inch slices with a sharp serrated knife. Arrange slices cut-side up in an ungreased 9x13-inch baking pan.
• Repeat step 2 with second thawed loaf.
• Combine brown sugar, vanilla ice cream, and 1/2 cup butter in a small saucepan over medium heat; stir until melted and well-blended, 3 to 5 minutes. Pour caramel mixture over rolls in the baking pan. Cover with aluminum foil and refrigerate until rolls double, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for 10 minutes before serving.