Fall has officially made its way to the midwest.  Wearing jeans and sweatshirts all the time has finally commenced. It has been cooler during the day and very chilly at night.  We actually woke up to frost on the ground this morning.

It is the perfect weather for snuggling under a blanket with a hot cup of coffee.  My favorite drink of the fall season is a salted caramel mocha latte. Now that I can recreate the coffee shop drink though, I try to drink them all year round, but for some reason they taste the best in the fall.

I think it is all mental.  Chilly weather + sweatshirts = hot caramel coffee love.  It’s just how my brain works. 

Loading this caramel fudge with marshmallows, graham crackers, and chocolate is a very good idea.

I told you last week that I had another delicious fudge recipe for you.  Another thing that tends to happen more often in the fall is fudge.

All the fall craft fairs and festivals have different flavors of fudge ready to go.  I love going to these events just to see all the fun new flavor combos that everyone comes up with.

Although I really think fudge should be more of a thing all year round, right?  Those little sugary cubes of goodness shouldn’t have a fall and holiday limit to them.  Let’s all unite and make fudge every month.

  • 2 cups white chocolate chips
  • 2 Tablespoons butter
  • 1 - 16 ounce container Pillsbury caramel frosting
  • 3/4 cup miniature marshmallows, divided
  • 3/4 cup chopped graham cracker chunks, divided
  • 3/4 cup chopped candy bar chunks, divided (3 full size bars)

  1. Place the white chips and butter in a saucepan over low to medium heat. Stir until melted and creamy.
  2. Remove the foil lid from the frosting and microwave for 30 seconds. Stir and pour over the melted chips. Stir until smooth and creamy. Remove from the stove and cool 10 minutes, stirring occasionally.
  3. Mix together 1/2 cup marshmallows, 1/2 cup graham chunks, and 1/2 cup chocolate chunks. Stir into the caramel fudge mixture quickly. Pour into a foil lined 8x8 pan. Top with the remaining marshmallows, grahams, and chocolate chunks and press in gently. Let set.
  4. Remove the foil from the pan and cut the fudge into 36 pieces. Store in a tightly sealed container.

*You can also cut the fudge into 49 squares if you want smaller pieces.

Please Read The Original Full Recipe in Source (Thank You):

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