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FUDGE - Cajeta Caramel Fudge
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INGREDIENTS: Fudge Layer: 1 bag (12 oz) semisweet chocolate chips (2 cups) 1 can (14 oz) sweetened condensed milk (not evaporated) 1 1/2 cups whole roasted salted cashews Cajeta Caramel Layer: 8 oz white chocolate baking bars, coarsely chopped 3/4 cup cajeta (goat milk caramel spread) from 23.3-oz bottle 1 cup whole roasted salted cashews 1/2 teaspoon fleur de sel sea salt or coarse sea salt DIRECTIONS: 1. Line 9-inch square pan with foil. Spray lightly with cooking spray. 2. In large microwavable bowl, microwave chocolate chips and condensed milk uncovered on High 1 minute; stir. Microwave 45 seconds longer; stir until smooth. Add 1 1/2 cups cashews. Spread evenly in pan. Refrigerate 1 hour. 3. In medium microwavable bowl, microwave white chocolate and cajeta uncovered on High 1 minute, stir. Microwave 45 seconds longer; stir until smooth. Spread evenly over fudge layer. Sprinkle with 1 cup cashews; press gently into caramel layer. Sprinkle with salt. Refrigerate about 3 hours or until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.
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