Your favorite autumn desserts, now in fudge form—6 recipes to try 🎃🍂
Ingredients
🟧 Butterscotch
22 ounces butterscotch morsels (chips)
14 ounces condensed milk, sweetened
¼ teaspoon salt
🟧 Caramel
14 ounces sweetened condensed milk
1¼ cups dark brown sugar, tightly packed
½ cup salted sweet cream butter
3 tablespoons light corn syrup
1½ cups good quality white baking chips
1 to 2 teaspoons coarse sea salt
🟧 Buckeye
Peanut Butter Fudge Layer
1 cup unsalted butter
1½ cups creamy peanut butter, NOT the natural no-stir variety
2 teaspoons pure vanilla extract
3½ cups powdered sugar, sifted
Chocolate Layer
1¾ cups milk chocolate chips
1½ tablespoons salted sweet cream butter, softened
⅔ cup sweetened condensed milk
🟧 White Chocolate Caramel
24 ounces white baking chips, I used Toll House brand premier white chips (680 grams)
14 ounces sweetened condensed milk (396-gram)
4 tablespoons heavy cream (2½ tablespoons is for the body of the fudge and 1½ tablespoon is for the caramel)
25 individually wrapped caramels, unwrap the caramels
🟧 Maple Walnut
3 cups white chocolate chips, Ghirardelli brand
14 ounces sweetened condensed milk
4 tablespoons salted butter, cold and cut into cubes
¾ teaspoon maple extract
1½ cups roughly chopped walnuts, divided into 1 cup and ½ cup
🟧 German Chocolate
Fudge
1 cup semi-sweet chocolate chips
2 cups milk chocolate chips
14 ounces condensed milk, (300-milliliter can)
2 teaspoons vanilla
Frosting
1 cup heavy cream
3 egg yolks
1 cup sugar
4 tablespoons butter
¾ cup pecans, chopped
1½ cups sweetened coconut, shredded