Total Time
16mins
Prep 10 mins
Cook 6 mins

This recipe is from Susan Brzozowski, Ellicot City, Maryland.

Ingredients Nutrition

Directions

  1. Combine first 4 ingredients in a microwave-safe bowl; microwave on high for 3 minutes or until mixture boils, stirring after one minute. Stir in powdered sugar and vanilla; pour into a buttered 8x8" baking dish and set aside.
  2. Heat caramels and water in another microwave-safe bowl on high 2 minutes or until melted, stirring after 1 minute; stir in peanuts. Spread over chocolate mixture; set aside.
  3. Microwave chocolate chips in a microwave-safe bowl on high 1 minute, stirring until melted. Pour evenly over caramel layer. Refrigerate until firm. Cut into squares.
Most Helpful

Lovely fudge! Kind of funny (embarassing, but funny): I had made the cocoa/butter mixture, pulled it from the microwave, and for some reason hadn't mentally processed that I still needed to add powdered sugar and vanilla to it. I had read the recipe, but my brain just skipped over that part for some reason. Well, I stirred the cooked cocoa mixture, but it wasn't coming together (it was grainy and the butter was pooling out of it). Not even thinking of re-reading the recipe before panicking, I put the cocoa mixture down the disposal and started over again -- I thought maybe I had overcooked the first batch or something. Sooo, I measure out the cocoa, butter, etc and pop it back into the microwave. Only then did I go and reread the recipe and process that it was totally okay that the cocoa mixture was so thin and grainy when it came out of the microwave, since I still needed to add powdered sugar to it. I had thrown away the first batch of cocoa mixture for nothing, DOH! I think I was overtired or something, lol. Anyway, the second batch made it to fruition, and came out perfectly. I didn't have the full 2 cups of peanuts, but I added about 1 1/2 cups, which was fine. The only problem I had was that I preferred the flavor of the room temp fudge over the chilled fudge, but some of the caramel leaked out at room temp (NOT that it was such a terrible problem to have -- oh no, loose caramel!). It just made eating a bit more messy than it was when chilled. Messy or not, it was delicious fudge. Very rich, but what fudge recipe isn't? Thanks for posting! Made for PAC Spring 2013

Muffin Goddess March 28, 2013