Vanilla Caramel Fudge

I was naughty. I made a great WW cake and then had to make fudge. I gave most of it away. That's good right? My favorite fudge is vanilla caramel that has pecans in it. I didn't have any pecans or they would have been in this fudge. And it would have been even better. It was pretty good without.




Vanilla Caramel Fudge
a Lacey Original

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1 package caramel bits or squares
2 tablespoons heavy cream
1 package white chocolate chips
1 can sweetened condensed milk
4 tablespoons unsalted butter

In a heavy bottom sauce pan melt the caramel bits and heavy cream together until smooth. Pour the caramel into a greased round pie plate or 8X8 square pan. Put in the fridge to cool.

To make the fudge you want to do a double boiler. Heat water in a stock pot until barely simmering. Put the chocolate chips, condensed milk, and butter into a heat proof bowl. Place the bowl over the stock pot. Stir the mixture to help it melt together. Once all melted and incorporated pour over the caramel. Place in the fridge to chill.

I had no problem getting the fudge out of the pan because it slid right out in one piece but I had a hard time cutting it. I had to let it warm up a little and then cut it with kitchen scissors.

Super Easy Peanut Butter Fudge

I found a really easy fudge recipe on Tasty Kitchen posted by A Cozy Kitchen called Chocolate Cinnamon Fudge. What attracted me to the recipe was that it didn't need a candy thermometer and beat to death. It was really good. So I thought to myself that I could probably make this with any type of chocolate chip I wanted to. And that is what I did. I love peanut butter and found that Reese's has peanut butter chips. I couldn't wait to try it. I think this ends up being a lot creamier than regular peanut butter fudge. It is not dry and that's what I really love about it.

Super Easy Peanut Butter Fudge
adapted from A Cozy Kitchen

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1 can sweetened condensed milk
1 bag Reese's peanut butter chips
4 tablespoon butter

1. Line an 8×8 dish or round cake pan with parchment paper. Allow paper to run up the sides for easy lifting. Spray with cooking spray.

2. Fill a regular size stock pot half way with water and place over medium high flame.

3. In heat proof bowl, I use a metal* bowl, add all ingredients. Place heat proof bowl on top of stock pot. Let mixture start to melt stirring occasionally. When mixture continues to melt stir constantly so all ingredients incorporate. Once incorporated pour mixture into the pan.

*if using a metal bowl be careful because it gets very hot.

4. Cover and refrigerate until firm. Pull fudge out of pan by parchment paper and cut into squares or use small round cookie cutter.