3 c. white chocolate chips (She used Nestles, I used Ghirardelli Premium White Baking Chips)
1 can (14 oz.) Sweetened Condensed Milk or make you own
1/2 bag (14 oz.) Kraft Caramels (about 25), melted as above
1/3 c. toffee bits (next time I will use the chocolate covered ones if I can find them)
1/2 c. coarsely chopped pecans ( I just halved the pecans lengthwise)
Line a 9x9-inch square dish with nonstick foil. Set aside. Place the white chocolate chips and sweetened condensed in a medium saucepan. Place over low heat and heat and stir until melted and smooth. Keep heat low and keep stirring. It will take about 5 minutes and mixture should easily pull away from the sides of the pan. Pour into the prepared pan.
Quickly melt the caramels and pour over the fudge. Use a knife or a spatula to stir the caramel into the fudge lifting the fudge and swirling the caramel.
Sprinkle the toffee bits and the pecans over the candy. Take a piece of waxed paper and press the bits and nuts into the surface of the candy.
Chill for a least an hour. Remove fudge from pan. With a wet knife cut evenly into 36 pieces.
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