Hazelnut Caramel Fudge

This is the perfect gooey fudge for anytime of the year. The hazelnuts top off this delicious treat.  I love that you can make them bite sized so when you need a special treat (or two) you can just grab them and go.  I made these for some friends last Christmas and they were begging for the recipe.  Better late than never!

This is the most perfect gooey chocolate caramel fudge for anytime of the year. The hazelnuts top off this delicious treat.

Hazelnut Caramel Fudge

Ingredients

  • 30 individually wrapped caramels
  • 2 tablespoons evaporated milk
  • 1⁄2 teaspoon vanilla
  • 12 oz. bag of semisweet
  • chocolate chips
  • 10 oz. can of sweetened condensed milk
  • 1⁄2 cup chopped hazelnuts

Instructions

  1. Combine chocolate chips, condensed milk, and vanilla in a pan and cook on low, stirring often, until chocolate is melted.
  2. Pour the chocolate in an 8×8-baking dish lined with wax paper.
  3. Place 30 unwrapped caramels and 2 tablespoons evaporated milk in a microwave safe dish and cook until melted. Stop and stir often. (It doesn’t take long!)
  4. Pour caramel mixture into dish on top of the chocolate.
  5. Sprinkle hazelnuts (or other nut you choose) over caramel and press down gently.
  6. Refrigerate 2-4 hours before slicing.

This is the most perfect gooey chocolate caramel fudge for anytime of the year. The hazelnuts top off this delicious treat.

Print it out here!

Hazelnut Caramel Fudge
 
This is the perfect gooey fudge for anytime of the year. The hazelnuts top off this delicious treat.
Author:
Recipe type: Dessert
Ingredients
  • 30 individually wrapped caramels
  • 2 tablespoons evaporated milk
  • 1⁄2 teaspoon vanilla
  • 12 oz. bag of semisweet
  • chocolate chips
  • 10 oz. can of sweetened condensed milk
  • 1⁄2 cup chopped hazelnuts
Instructions
  1. Combine chocolate chips, condensed milk, and vanilla in a pan and cook on low, stirring often, until chocolate is melted.
  2. Pour the chocolate in an 8x8-baking dish lined with wax paper.
  3. Place 30 unwrapped caramels and 2 tablespoons evaporated milk in a microwave safe dish and cook until melted. Stop and stir often. (It doesn’t take long!)
  4. Pour caramel mixture into dish on top of the chocolate.
  5. Sprinkle hazelnuts (or other nut you choose) over caramel and press down gently.
  6. Refrigerate 2-4 hours before slicing.

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