Ingredients
- Caramel Fudge:
- 2 c. sugar
- 1/2 c. evaporated milk
- 5 Tb. light corn syrup
- 3 Tb. butter
- 1 Tb. honey
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- Chocolate Fudge:
- 4 c. sugar
- 1 c. evaporated milk
- 1/3 c. light corn syrup
- 6 Tb. butter
- 2 Tb. honey
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1 1/2 c. semisweet chocolate chips
- 1 c. finely chopped walnuts
Preparation
Step 1
For caramel fudge, grease sides of a large stockpot. Combine first 6 ingredients in stockpot and cook over medium-low heat, stirring constantly until sugar sugar dissolves. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of stockpot. Attach candy thermomter to stockpot, making sure thermometer does not touch bottom of stockpot. Increase heat to medium and bring to a boil. Do not stir while syrup is boiling. Cook until syrup reaches soft ball stage (approximately 234-240 degrees). Test about 1/2 tsp. syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand. Place stockpot in 2" of cold water in sink. Add vanilla; do not stir until syrup cools to approximately 110 degrees. Using medium speed of an electric mixer, beat fudge until it is no longer glossy and thickens. Pour into a greased 8x11" baking dish. Sprinkle walnuts evenly over.
For chocolate fudge, follow instructions for caramel fudge until syrup cools to approximately 110 degrees. Add chocolate chips and beat fudge using medium speed of an electric mixer until it is no longer glossy and thickens. Pour chocolate fudge over caramel fudge. Sprinkle walnuts evenly on top. Allow to harden. Cut into 1" squares. Store in an airtight container.