Who wants some? I have both hands raised and I already had my fair share of these. But self-restraint is overrated—at least that’s what I’m telling myself when it comes to this Candy-Bar Fudge.
Want to know what else rocks about this candy-bar fudge aside from the taste . . . the recipe—all the prep is done via the microwave.
Call me lazy, but I love that. I realize it, it’s not that much shorter, but the perception is that. And as they say, perception is everything—although I don’t always agree with this, but in most baking situations, I do. This being one of them.
So grab your microwave safe bowls and let’s get started. Oh, and if you are looking for a holiday candy to make that ships well—add this to the list.
This is a Better Homes and Gardens recipe that I gave the slightest tweak to by swapping out the peanuts for salted almonds. For those sticking to the peanuts, I recommend salted peanuts. It’s going to add so much more flavor by giving you that sweet and salty combo.
1/2 cup butter 1/3 cup unsweetened cocoa powder 1/4 cup packed brown sugar 1/4 cup milk 3 1/2 cups powdered sugar 1 teaspoon vanilla 30 vanilla caramels, unwrapped* 1 tablespoon water* 2 cups salted almonds 1/2 cup semisweet chocolate pieces 1/2 cup milk chocolate pieces
- 1/2 cup butter
- 1/3 cup unsweetened cocoa powder
- 1/4 cup packed brown sugar
- 1/4 cup milk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 30 vanilla caramels, unwrapped*
- 1 tablespoon water*
- 2 cups salted almonds
- 1/2 cup semisweet chocolate pieces
- 1/2 cup milk chocolate pieces
Preparation: Line a 9x9x2-inch or 11x7x1-1/2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.
1. For the remainder of the recipe, click here.