This decadent fudge is quite delish. It would make a fabulous teacher gift or something sweet for your favorite mailman. I love the sprinkle of sea salt on the top. It cuts through the sweetness of the dulche de leche layer beautifully. This lasted all of two days in my house. the boys were quite happy with this recipe.
If your looking for more baking inspiration head over to my
Recipe Catalog. I have moved the holiday treats to the top of the page.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dulche de Leche w/ Dark Chocolate Fudge
recipe adapted from BettyCrocker.com
Fudge Layer:
1 bag (12 oz) dark cocoa chocolate chips (2 cups)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 1/2 cups whole roasted salted cashews
Dulche de Leche Layer:
8 oz white chocolate baking bars, coarsely chopped
3/4 cup Dulche de Leche
(can be found in a can in the International section of the grocery store)
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.
Labels: In the Kitchen
