Ingredients
- 14 soft caramel candies, unwrapped
- 1/4 cup (1/2 stick is 1/4 cup) unsalted butter
- 1 can sweetened condensed milk (14-ounces)
- 1 cup Diamond of California® Chopped Pecans
- 1 teaspoon vanilla extract
- 1/2 tsp salt
- 3 cups dark chocolate chips
- 2 tablespoons whipping cream
- 10 Diamond of California® Pecan Halves
The Steps
- Place all the caramel candies in a glass measuring cup or bowl and microwave for 2 minutes, stopping every 30 seconds to stir. Set melted caramel aside.
- Line an 8-inch square pan with aluminum foil.
- Melt the butter in a heavy medium saucepan over medium heat. Add the condensed milk and stir constantly until the mixtures bubbles gently at the edges, about 3 minutes.
- Mix in the pecans, vanilla and salt. Stir in the chocolate and stir gently, just until the chocolate melts.
- Drizzle the cream over the surface of the fudge and stir vigorously just until the fudge is smooth and glossy, but not oily. (If the mixture separates and becomes oily, transfer the fudge the bowl of a heavy-duty mixer and beat until blended.)
- Transfer the mixture into the prepared pan and smooth with a spatula.
- Pour the caramel over the top of the fudge in a zig-zag motion, then run a tooth pick through the caramel going the opposite direction of the zig-zag to create a swirled look. Sprinkle pecan halves on top.
- Refrigerate until firm, about 3 hours. Using the foil as a guide, remove the fudge from the pan. Cut the fudge evenly into 48 squares. (Fudge can be made ahead and refrigerated up to two weeks ahead.)
