Salted Nut Roll Fudge

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Peanuts

• Canned Goods

  • 2/3 cup Evaporated milk

• Condiments

  • 1/2 cup Corn syrup, light
  • 1 (7 oz jar Marshmallow creme

• Baking & Spices

  • 1/2 cup Brown sugar, light
  • 1/2 cup Granulated sugar
  • 2 1/2 cups Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 8 oz Vanilla almond bark

• Dairy

  • 3/4 cup Butter
  • 1/2 cup Condensed milk, sweetened

Found on sixsistersstuff.com

Description

Ingredients

• 2 1/2 cups sugar
• 1/2 cup butter
• 2/3 cup evaporated milk
• 1 (7 oz) jar marshmallow creme
• 8 oz vanilla almond bark
• 1 teaspoon vanilla extract
• 1/4 cup butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 cup light corn syrup
• 1/2 cup sweetened condensed milk
• 1 1/2 cups peanuts

Directions

• Line a 9x13” pan with aluminum foil and spray with cooking spray.
• In a large saucepan, combine sugar, butter, and 2/3 cup evaporated milk. Cook over medium heat until sugar is dissolved, be sure to stir occasionally to prevent burning.
• Bring to a boil and stir occasionally for 7 minutes.
• Remove from heat and stir in almond bark and marshmallow creme until smooth. Stir in vanilla extract until well combined.
• Pour half the fudge mixture into the bottom of prepared pan.
• Combine all the caramel center ingredients (except the peanuts) in a microwave safe bowl until smooth. Cook for 6 minutes in your microwave, removing and stirring every two minutes.
• Pour over the fudge mixture, then spread peanuts over the top and lightly press them into the caramel mixture.
• Pour the second half of the fudge mixture over top, and sprinkle with any remaining peanuts.
• Chill in the refrigerator for 2 hours, or until fudge is set. Cut into squares and serve.

Nutrition