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2 hours hrs 41 minutes mins
5 Comments
1 from 1 vote
Vanilla fudge with a caramel peanut center - this Salted Nut Roll Fudge is the perfect Christmas dessert for yourself, or your neighbors!
I think I’ve mentioned before that I worked at the cute Cox Honeyland & Gifts all through college and their fudge was AMAZING.
They had a salted nut roll fudge that was my FAVORITE (and I recommended to anyone who came in!).
It’s a nice change from the standard chocolate fudge – and oh so tasty!
I recreated a homemade version with our microwave caramels in the center and it turned out incredibly delicious.
Ingredients needed for Salted Nut Roll Fudge:
- 2 ½cupssugar
- ½cupbutter
- ⅔cupevaporated milk
- 7ouncesmarshmallow creme
- 8ouncesalmond barkvanilla
- 1teaspoonvanilla extract
- ¼cupbutter
- ½cupsugar
- ½cupbrown sugar
- ½cupcorn syrup
- ½cupsweetened condensed milk
- 1 ½cupspeanuts
Looking for more Christmas Recipes? Try these Crock Pot Nut Clusters they make the perfect neighbor gifts!
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
How to make this Salted Nut Roll Fudge:
Line a 9 x 13 inch 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 5 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.
GET YOUR KIDS INVOLVED WITH DINNER TIME!
Our latest cookbook –Six Ingredients with Six Sisters’ Stuff– is all about using a few ingredients to make a delicious dinner! With only 6 ingredients or less per recipe in this cookbook, cooking has never been easier!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
Whether you are a cook just starting out or a busy parent looking to save time in the kitchen,this cookbookis for you! It’s full of entrees, side dishes, and desserts.
With our favorite one-pot wings dish or a no-bake peanut butter bar, this cookbook is a fool-proof solution to meal planning. It also features kid-friendly chapters such as Kid Favorites and Kids Can Cook.
We are so excited to share these recipes with you. Order your copy today!
SIX INGREDIENTS COOKBOOK – CLICK HERE TO ORDER
More Fudge Recipes you’ll want to try:
- No Bake Reese’s Fudge Bars Recipe
- Double Decker Chocolate Peanut Butter Fudge Recipe
- Snickers Fudge Recipe
- Chocolate Mint Oreo Fudge Recipe
Serves: 48
Salted Nut Roll Fudge Recipe
1 from 1 vote
If you love salted nut rolls, this fudge is for you!
Prep Time 2 hours hrs 30 minutes mins
Cook Time 11 minutes mins
Total Time 2 hours hrs 41 minutes mins
PrintPin
Ingredients
- 2 ½ cups sugar
- ½ cup butter
- ⅔ cup evaporated milk
- 7 ounces marshmallow creme
- 8 ounces almond bark vanilla
- 1 teaspoon vanilla extract
Caramel Center
- ¼ cup butter
- ½ cup sugar
- ½ cup brown sugar
- ½ cup corn syrup
- ½ cup sweetened condensed milk
- 1 ½ cups peanuts
Instructions
Line a 9 x 13 inch 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 over medium heat and stir occasionally for 5 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.
Caramel Center
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 minute intervals.
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.
Notes
Lining your pan with foil will make clean up super easy!
Nutrition
Calories: 174 kcal · Carbohydrates: 27 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 10 mg · Sodium: 38 mg · Potassium: 61 mg · Fiber: 1 g · Sugar: 25 g · Vitamin A: 106 IU · Vitamin C: 1 mg · Calcium: 27 mg · Iron: 1 mg
Equipment
9×13-inch Baking Pan
Saucepan
Mixing Bowl
Recipe Details
Course: Dessert
Cuisine: American
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Join The Discussion
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Nancy H. says:
I’m not familiar with almond bark. Where do I get it?This recipe is calling my name :)
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Momma Cyd says:
It's on the baking aisle next to the chocolate chips. Here is a link so you can see what it looks like. Most store brands have their own. Almond Bark
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Bonnie Paulsen says:
this recipe was a holy mess! the second half of the fudge set up in the pan while I was making the caramel and just crumbled. The caramel was so hard, more like toffee than soft caramel. I have been making candy for 50 years so inexperience was not the problem! I will NOT be making this one again...
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Momma Cyd says:
I'm sorry you had a problem with this recipe. We have not had this issue. You do have to work fast with the microwave caramel recipe.
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Michele co*ker says:
This worked out perfectly for me. I made the caramel sauce first in case I ran into any problems with the first ingredients hardening.
About The Author:
Steph Loaiza
Steph lives in Southern California with her husband, Andrew, and her five kids: twin girls and 3 boys. She going to Disneyland with her family and reading in her spare time.
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