I currently am snacking on this fudge while writing about this fudge and all I can think to say is: YUM. WOW. CARAMEL.
Which, really, is about all you need to know regarding this fudge.
OK, I guess you also need to know that it’s made with Twix bars, which have been my most favoritest candy bar since youthdom, along with white chocolate chips and even more caramel. Caramel on caramel on chocolate on cookie in fudge form — yes, that’s right. YUM. WOW.
Another thing you should know? This recipe comes straight from the ever so lovely and talented Sally of Sally’s Baking Addiction and her newest cookbook, Sally’s Candy Addiction. I do not exaggerate at all when I tell you that looking through this book alone is addicting. There is page after page of pretty candies, chocolates, marshmallows and more. And I also do not exaggerate when I tell you that it was painstaking to decide on the recipe to make first. Homemade salt water taffy, chocolate-dipped potato chips, lemon cream pie truffles, birthday cake fudge, crazy candy deep-dish cookie cake… AREYOUKIDDINGME. So, you can understand my dilemma.
But alas, the memories of my youth beckoned me to make this fudge, and I obliged. The excuse to buy a bunch of mini Twix bars may have swayed me, too, who can say.
I’m so happy I did finally settle on this recipe, though, because the end result is little cubed bites of sweet white chocolate swirled with caramel and chopped, slightly melty Twix bars that all combine into what is now my fave fudge flavor in the history of fudge-kind (and I’ve had a lot of fudge, which I can blame/thank all the small town main streets in America for supplying). Sally, I bow down to you and your candy geniusness.
Even for a fudge lover like yours truly, this recipe makes a boatload o’ fudge so I suggest you make it with plans to share it at a party or give some of it away as a gift. It’s also just begging to be the recipe you go to to use up those Halloween candy leftovers. Much as I love the Twix going on here, I can also see Snickers and Milky Way bars working well in this fudge. Heck, maybe even use all three! Too crazy? Never, says this fudge.
You know what else this fudge says? YUM. WOW. CARAMEL.
- 1 cup sweetened condensed milk (from 14 oz can)
- 2 tablespoons caramel sauce
- 3 cups white chocolate chips
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 1 heaping cup chopped Twix bars (from 12 mini or 3 regular size Twix bars)
- Line 8-by-8-inch pan with foil, leaving overhang on sides to remove fudge later.
- In medium saucepan over medium heat, combine condensed milk, caramel and white chocolate chips. Stir constantly with wooden spoon or rubber spatula until chips are melted and mixture is smooth. Remove from heat. Stir in vanilla and salt. Cool mixture 10 minutes.
- Slowly and carefully fold in chopped Twix bars (to keep chocolate swirl intact). Pour and spread mixture into prepared pan. Cover pan with foil and refrigerate 4 hours or store at room temperature overnight.
- Remove fudge from pan using foil as handles. Use sharp knife to cut fudge into 64 1-inch squares (if fudge has been refrigerated longer than 4 hours, let fudge sit at room temperature 20 minutes before cutting).
Disclosure: I received a copy of Sally’s Candy Addiction for review purposes only. All opinions are my own. This post contains an affiliate link.