Salted Caramel Fudge

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3.5 by 4 people

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  • Makes: 72 servings
  • Serving Size: 1 piece
  • Makes: 2 3/4 pounds fudge
  • Prep: 15 mins
  • Slow Cook: 1 hr 30 mins to 2 hrs (low)
  • Chill: 2 hrs to 3 hrs

Salted Caramel Fudge

Directions

  1. Line a 13x9-inch baking pan with foil, extending foil over edges. Butter foil. Butter the inside of a 3 1/2- or 4-quart slow cooker. Add milk and white chocolate to prepared cooker.
  2. Cover and cook on low for 1 1/2 to 2 hours or until chocolate is softened, giving crockery liner a half-turn once, if possible. Stir until smooth. Stir in cashews and vanilla.
  3. Immediately spread fudge in prepared pan. Spoon dulce de leche in mounds over fudge; use a knife to marble. Sprinkle with salt. Cover and chill 2 to 3 hours or until firm. Use foil to lift fudge out of pan; cut into pieces. Store, tightly covered, at room temperature up to 2 days or in the refrigerator up to 1 month.

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Nutrition Facts (Salted Caramel Fudge)

  • Per serving:
  • 95 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 4 mg chol. ,
  • 101 mg sodium ,
  • 11 g carb. ,
  • 0 g fiber ,
  • 10 g sugar ,
  • 2 g pro.
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4 Ratings

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