I love the holidays! What is there not to love, ok the long lines maybe, but other then that the giving spirit, family, and great food makes the holidays the most amazing time of the year. While I do admit I miss the snow here in South Florida it is a small trade off for warm weather most of the year. I remember when I was pregnant with my youngest son we visited my mom over the Thanksgiving holiday and we were swimming, golfing, and enjoying beautiful weather. Let’s get back to the amazing food. Desserts are one of my favorites, my daughter and I enjoy finding fun recipes and bring something new to each gathering. Thanks to the folks at MyBlogSpark and Better Crocker I wanted to share with you this sweet and salty recipe.
Cajeta Christmas Caramel Fudge Recipe
- Fudge Layer
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1 1/2 cups whole roasted salted cashews
- Cajeta Caramel Layer
- 8 oz white chocolate baking bars, coarsely chopped
- 3/4 cup cajeta (goat milk caramel spread) from 23.3-oz bottle
- 1 cup whole roasted salted cashews
- 1/2 teaspoon fleur de sel sea salt or coarse sea salt
- Line 9-inch square pan with foil. Spray lightly with cooking spray.
- In large microwavable bowl, microwave chocolate chips and condensed milk uncovered on High 1 minute; stir. Microwave 45 seconds longer; stir until smooth. Add 1 1/2 cups cashews. Spread evenly in pan. Refrigerate 1 hour.
- In medium microwavable bowl, microwave white chocolate and cajeta uncovered on High 1 minute, stir. Microwave 45 seconds longer; stir until smooth. Spread evenly over fudge layer. Sprinkle with 1 cup cashews; press gently into caramel layer. Sprinkle with salt. Refrigerate about 3 hours or until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.
Cajeta Caramel Fudge: http://bit.ly/bcfudge
Disclaimer: I received the details from Betty Crocker through MyBlogSpark.