I think I’ve mentioned before that I worked at the cute Cox Honeyland & Gifts all through college – and their AH-MAZING fudge was definitely the main reason for that freshman 15! 😉 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.
Serves: 48
Salted Nut Roll Fudge Recipe
If you love salted nut rolls, this fudge is for you!
Ingredients
- 2 ½ cups 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 cups 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 and stir occasionally for 7 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 minutes.
- 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.
Nutrition
Calories: 174 kcal · Carbohydrates: 27 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 10 mg · Sodium: 38 mg · Potassium: 61 mg · Fiber: 1 g · Sugar: 25 g · Vitamin A: 106 IU · Vitamin C: 1 mg · Calcium: 27 mg · Iron: 1 mg
Equipment
- 9x13-inch Baking Pan
- Saucepan
- Mixing Bowl
Recipe Details
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I’m not familiar with almond bark. Where do I get it? This recipe is calling my name :)
