Double chocolate toffee caramel fudge
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A two-layer microwave fudge with white and semi-sweet chocolate, topped with caramel drizzle and toffee bits. Cut into squares once firm.
Ingredients
- 14 oz sweetened condensed milk divided
- 1 1/2 cups white chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract divided
- 1/2 cup caramel sauce divided
- 1/2 cup toffee bits (such as Heath Bits O’Brickle) divided
Equipment
- microwave-safe bowl
- 9-inch square pan
Directions
- Line a square pan with wax or parchment paper.
- Microwave the white chocolate chips and half of the condensed milk (just under 2/3 cup) on high in intervals of 30 seconds to 1 minute, stirring every 15-20 seconds until smooth. Stir in 1/2 teaspoon vanilla.
- Spread evenly in the pan. Drizzle with about 1/4 cup caramel, scatter 1/4 cup toffee bits over it, and press in lightly. Let it firm up a little.
- Melt the semi-sweet chips with the rest of the condensed milk in the same way, then stir in the other 1/2 teaspoon vanilla.
- Pour over the white layer and spread to the edges. Drizzle with the rest of the caramel, scatter the rest of the toffee bits on top, and press in lightly.
- Refrigerate for several hours until firm, then cut into squares.
Notes
Store airtight, preferably refrigerated (at room temperature some caramel may ooze out).
Nutrition
Serving: 30g | Calories: 118kcal | Carbohydrates: 17g | Protein: 1.6g | Fat: 5.4g | Saturated Fat: 3.3g | Trans Fat: 0g | Cholesterol: 7.5mg | Sodium: 40mg | Potassium: 82mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 60IU | Vitamin C: 0.3mg | Calcium: 50mg | Iron: 0.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 36 pieces; caramel sauce counted as caramel topping. Brands and portions vary, so use it only as an approximation.