The annual attempt to make a unique type of fudge! Yes, it’s Christmas Time. Yes, this is another stocking stuffer idea. Hopefully you will like the flavor profiles. They are pretty sweet, but also very delicious!
For the Butterscotch Crunch Fudge
Ingredients
12 oz bitter sweet chocolate chips (1 bag)
6 oz semi sweet chips (1/2 bag)
1 can condensed milk
1 tablespoon butter
1/2 teaspoon salt
1 cup Toffee Heath Bar Crunch (aka “Bits of Brickle”)
Directions
Prepare a 9×9-inch baking pan with a foil sling.
In a metal bowl over simmering water (or a double boiler), melt both types of chocolate chips. Add in condensed milk, butter, and salt, and combine well. Remove chocolate mixture from the heat and stir in 1/2 cup of the toffee bits. Save the remainder for sprinkling on top. Press mixture into prepared baking pan.
Sprinkle with remaining toffee bits and press down gently. Refrigerate for 2 to 4 hours before lifting sling from pan and cutting into pieces.
For the Caramel Swirl Fudge
Ingredients
12 oz bitter sweet chocolate chips (1 bag)
6 oz semi sweet chips (1/2 bag)
1 can condensed milk
1 tablespoon butter
1/2 teaspoon salt
1 cup caramel sauce (store bought is fine; I used Ghirardelli)
Directions
Prepare a 9×9-inch baking pan with a foil sling.
In a metal bowl over simmering water (or a double boiler), melt both types of chocolate chips. Add in condensed milk, butter, and salt, and combine well. Remove chocolate mixture from the heat and press half of the mixture into prepared baking pan. drizzle with 3/4 of the caramel sauce and swirl a bit with a spatula
to create some smaller and some bigger pockets of caramel. Top with remaining chocolate and then drizzle over remainder of caramel. Refrigerate for 2 to 4 hours before lifting sling from pan and cutting into pieces.
