I think I’ve mentioned before that I worked at the cute Cox Honeyland & Gifts all through college and their fudge was AMAZING.
They had a salted nut roll fudge that was my FAVORITE (and I recommended to anyone who came in!).
It’s a nice change from the standard chocolate fudge – and oh so tasty!
I recreated a homemade version with our microwave caramels in the center and it turned out incredibly delicious.
Ingredients needed for Salted Nut Roll Fudge:
- 2 ½ cups sugar
- ½ cup butter
- ⅔ cup evaporated milk
- 7 ounces marshmallow creme
- 8 ounces almond bark vanilla
- 1 teaspoon vanilla extract
- ¼ cup butter
- ½ cup sugar
- ½ cup brown sugar
- ½ cup corn syrup
- ½ cup sweetened condensed milk
- 1 ½ cups peanuts
Looking for more Christmas Recipes? Try these Crock Pot Nut Clusters they make the perfect neighbor gifts!
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Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
How to make this Salted Nut Roll Fudge:
Line a 9 x 13 inch pan with aluminum foil and spray with cooking spray.
In a large saucepan, combine sugar, butter, and 2/3 cup evaporated milk. Cook over medium heat until sugar is dissolved, be sure to stir occasionally to prevent burning.
Bring to a boil and stir occasionally for 5 minutes.
Remove from heat and stir in almond bark and marshmallow creme until smooth. Stir in vanilla extract until well combined.
Pour half the fudge mixture into the bottom of prepared pan.
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More Fudge Recipes you’ll want to try:
- No Bake Reese’s Fudge Bars Recipe
- Double Decker Chocolate Peanut Butter Fudge Recipe
- Snickers Fudge Recipe
- Chocolate Mint Oreo Fudge Recipe
- 3 Ingredient M&M Fudge Recipe
Salted Nut Roll Fudge Recipe
Ingredients
- 2 ½ cup sugar
- ½ cup butter
- ⅔ cup evaporated milk
- 7 ounces marshmallow creme
- 8 ounces almond bark, vanilla
- 1 teaspoon vanilla extract
Caramel Center
- ¼ cup butter
- ½ cup sugar
- ½ cup brown sugar
- ½ cup corn syrup
- ½ cup sweetened condensed milk
- 1 ½ cup peanuts
Instructions
- Line a 9 x 13 inch pan with aluminum foil and spray with cooking spray.
- In a large saucepan, combine sugar, butter, and 2/3 cup evaporated milk. Cook over medium heat until sugar is dissolved, be sure to stir occasionally to prevent burning.
- Bring to a boil over medium heat and stir occasionally for 5 minutes.
- Remove from heat and stir in almond bark and marshmallow creme until smooth. Stir in vanilla extract until well combined.
- Pour half the fudge mixture into the bottom of prepared pan.
Caramel Center
- Combine all the caramel center ingredients (except the peanuts) in a microwave safe bowl until smooth. Cook for 6 minutes in your microwave, removing and stirring every two minute intervals.
- Pour over the fudge mixture, then spread peanuts over the top and lightly press them into the caramel mixture.
- Pour the second half of the fudge mixture over top, and sprinkle with any remaining peanuts.
- Chill in the refrigerator for 2 hours, or until fudge is set. Cut into squares and serve.
Notes
Nutrition
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I’m not familiar with almond bark. Where do I get it?
This recipe is calling my name 🙂
It’s on the baking aisle next to the chocolate chips. Here is a link so you can see what it looks like. Most store brands have their own. Almond Bark
this recipe was a holy mess! the second half of the fudge set up in the pan while I was making the caramel and just crumbled. The caramel was so hard, more like toffee than soft caramel. I have been making candy for 50 years so inexperience was not the problem! I will NOT be making this one again…
I’m sorry you had a problem with this recipe. We have not had this issue. You do have to work fast with the microwave caramel recipe.
This worked out perfectly for me. I made the caramel sauce first in case I ran into any problems with the first ingredients hardening.