October went by way too fast, which is sad for me because it’s my favorite month of the year! Sure, I was born in this month (Hello, 31!), but that is far from the reason why I consider it the best time of the year! When I think about it, I really have no clue what I did, although I feel like it was busier than other months – anyone feel that way sometimes? This past weekend, we were finally able to go to the pumpkin patch. As you can tell by some of the photos, the pumpkins were quite picked over, and it was quite cold, so it felt a bit hurried. I also felt overwhelmed, living in Madison, there are tons of options for Fall related activities that involve Apples & Pumpkins. Last year, we went to Enchanted Valley, this year we decided to go to Eplegaarden because it was the closest, but always reliable in terms of having what we need.
It was extra special this year since it was the first year we had Hugh around.
I thought for some reason my baking hobby had gone away…until now I haven’t been in much of the mood. The thing is, I’m consciously trying to eat better, or baby step my way to making better decisions. Yet I still enjoy baking – and mostly just baking for other people.
Anywho, I have a Pinterest board solely devoted to all the million flavors you create when it comes to fudge, yet me and fudge don’t always get along. Often time it’s too sickeningly sweet – which yes, is coming from someone with a massive sweet tooth. I knew I wanted to make a fudge, and since I tend to hoard a lot of baking things – numerous flavors of “chips,” and sprinkles of all kinds (cows!) I had a bunch of options to choose from. I ended up going with caramel. Using the base from Cookie Dough and Oven Mitt was my main starting point and thanks to her recipe, I truly think that this recipe turned out fabulously! I should stress that it turned out better than I imagined because it had the perfect caramel swirls through each bite of fudge!
- 25 unwrapped caramels
- 1 1/2 tablespoons of milk of choice - I used almond milk
- 3/4 cup unsalted butter, cubed
- 1/2 cup milk
- 2 cups granulated sugar
- 1/2 cup brown sugar
- 1 T. vanilla extract
- 7.5 oz container marshmallow creme
- 1 bag (11 oz) white chocolate chips
- Line an 8x8 square pan with tin foil. Spray the sides and bottom with cooking spray.
- Using the double boiler method, melt the melt the caramels. I melted mine over a double boiler by adding milk into the unwrapped caramels. This way will help with keeping the caramel hot while you are working on the fudge.
- In a large saucepan over medium heat, add in the butter, milk and both sugar. Stir until combined.
- Keep an eye on the mixture, stirring frequently.
- Once the mixture comes up to a rolling boil, let boil for 5 minutes.
- Remove from the heat and immediately add in the white chocolate chips, vanilla extract, and marshmallow fluff. Stir and stir until all of the white chocolate chips are melted.
- Pour into the prepared pan.
- Drop spoonfuls of melted caramel on top of the fudge mixture in random spots, then taking a knife swirl the caramel into the fudge.
- Tap pan on the counter to set and pop in the fridge until hard.
And for fun Throwback…Here’s a photo of Truman at his very first Pumpkin Patch -which may very well be Epelgaarden – doesn’t the jacket look familiar? 🙂 #Handmedowns
Want another Fall flavored fudge option? Here’s some Apple Spice Cider Fudge from 2015.