Carols Nutty Fudge Food

CARAMEL PEANUT FUDGE

Steps:

• Lightly grease a 9x13 inch dish.
• For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.
• For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.
• For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set.
• For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1 inch squares.

NUTTY CHOCOLATE FUDGE

Steps:

• Line a 9 inch square pan with foil and coat foil with cooking spray. Set aside.
• In a large saucepan, combine the marshmallow creme, evaporated milk, and butter.
• Cook and stir over medium heat until smooth. Bring to a boil and boil for 5 minutes, stirring constantly.
• Remove from the heat and add vanilla.
• Stir in chocolate chips until melted. Add pecans. Pour into prepared pan.
• Refrigerate 2 hours or until firm.
• Using foil, remove fudge from pan and carefully remove foil.
• Cut into 1 inch squares. Store in refrigerator.

CARAMEL-NUT FUDGE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Bring first 3 ingredients to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 5 min., stirring constantly. Remove from heat.
• Add caramels; stir until completely melted and mixture is well blended. Stir in nuts.
• Pour into prepared pan; spread to form even layer in pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.

NUTTY CHOCOLATE FUDGE

Steps:

• Line a 9-in. square pan with foil and coat foil with cooking spray; set aside. , In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan. Refrigerate for 2 hours or until firm., Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator.