Wednesday, January 1, 2014

Caramel Potato Chip Fudge

This was DELICIOUS!  We may have gone a bit heavy on the potato chips, but we love the sweet/salty combination.  Cut the pieces small, since they are rich!
Caramel Potato Chip Fudge


3 cups semi-sweet chocolate
1 can sweetened condensed milk
1 bag Kraft caramels, unwrapped
2 tbsp. water
2-3 cups crinkle cut potato chips (the thicker and saltier the better), crumbled.
1-2 tsp sea salt, depending on preference


In a medium saucepan, melt together the chocolate and sweetened condensed milk over LOW heat. Stir constantly until smooth. Turn off the heat, but leave the chocolate mixture on the burner.

Place the caramels in a microwave safe bowl and coat with 2 tbsp. of water. Microwave for 1 minute. Stir until smooth.

Pour the chocolate into a parchment lined, lightly greased 8x8 baking dish. (You can turn the heat back on and stir for a minute if it's cooled too much).

Pour the caramel over top of the chocolate. Sprinkle 1 1/2 c. of the potato chips over the caramel.
Use a knife to swirl the chocolate, caramel, and potato chip pieces. Use the knife to sort of "dig" up some of the chocolate from the bottom. Don't over mix-- you still want to have ribbons of caramel!

Sprinkle remaining potato chips and sea salt(optional) over top.

Let cool for at least 4 hours or overnight.


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