2 cups semi-sweet chocolate morsels
1 cup milk chocolate morsels, I like Ghirardelli’s (just don’t get the cheap stuff, the chocolate is the star)
1 – 14 oz. can sweetened condensed milk
3.5 ounces marshmallow cream, half of a jar you can just eyeball it
1 teaspoon vanilla extract
30 unwrapped caramels
2 cups whole or chopped pecans
Spray an 8×8 or 9×9 pan generously with non-stick spray, or line it with foil. Make sure that you go up the sides with your foil as well. I would highly suggest using foil it makes it so easy to take out the fudge!
In a large saucepan, combine all chocolate chips, add 3/4 can of sweetened condensed milk (just eye ball it) over medium-low heat (about 10-15 minutes). Stir constantly until smooth. Remove from heat and add vanilla, stir.
Add marshmallow cream, stir vigorously until smooth. You may have to return it to low heat for a minute or two, to get it completely smooth again. Turn off heat. If it become slightly stiff, its okay it will still taste just fine.
Press 1/2 of the mixture into prepared pan, doesn’t have to be exact. Leave the remaining 1/2 of your chocolate in the saucepan on your warm stove do not place on the burner you were just using it will burn the chocolate.
Sprinkle pecans evenly across the top of your chocolate, lightly press pecans into fudge using the bottom of another 8×8 or 9×9 pan. Don’t press them too far in, you want to see them later when you cut your fudge.
NOTE: You only want only a single layer of pecans, if you double them up, the fudge won’t hold together.
Place pan in refrigerator (or freezer) to set up. About 10-15 minutes.
In a medium-sized saucepan, combine unwrapped caramels and the rest of your sweetened condensed milk, (1/4 can). Heat on low and stir until melted and smooth.
Pour all but 2 tablespoons of the caramel evenly over fudge layer. Reserve 2 tablespoons for drizzling later.
Place in refrigerator or freezer for 15 minutes to set up.
Re-heat reserved 1/2 of your chocolate and stir until smooth again. Press and spread over caramel layer.
Place in fridge or freezer to set for 5 minutes.
Re-melt your leftover caramel on the stove and drizzle it over the top of your fudge.
Refrigerate for at least 2 hours before cutting, slice into even squares and devour immediately.
*If you are having a hard time cutting the fudge after removing it from the refrigerator let it set at room temperature for 10-15 minutes and then cut.
Notes : This chocolate part of this fudge recipe is not smooth like a the caramel layer. It is a little more thick, and you will need to press this in the pan. Once you have made it a few times, it gets smoother. But until then it still is amazing, even if it isn’t as smooth as you think. Just finish it, you won’t be disappointed.