3 cups semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
2 tablespoons butter
1 cup chopped pecans
30 soft caramel candies, unwrapped
3 tablespoons heavy cream
Line an 8×8 baking pan with aluminum foil, making sure to leave some overhang for easy removal. Lightly grease the sides of the foil in the pan (to prevent the caramel from sticking to the foil) and set aside.
Add the chocolate chips, sweetened condensed milk, and butter to a large saucepan. Heat over medium heat, stirring well until the mixture is completely smooth. Add in the chopped pecans and stir until fully combined. Set aside.
Add the caramel candies and heavy cream to a microwave safe bowl. Microwave in 20-30 second increments, stirring well after each increment, until the mixture is melted and smooth.
Add half of the fudge to the prepared baking pan and smooth it out. Add all of the caramel on top and evenly distribute it on top of the fudge. Add the remaining half of the fudge and spread it out evenly over the caramel.
Transfer fudge to the refrigerator for 3-4 hours (or overnight) or until the fudge is solid enough to cut into squares. Cut into small pieces and enjoy!
3 cups brown sugar
1 cup evaporated milk
2 tablespoons light corn syrup
1 teaspoon vanilla
1 cup chopped nuts, optional
3 tablespoons butter
Butter the sides of a medium saucepan (2 to 3-quart size). Add the brown sugar, evaporated milk, and corn syrup; bring to a boil, stirring constantly. Continue boiling, stirring frequently, to soft ball stage or when candy thermometer registers about 235 F.*
Remove from heat and drop the butter onto the mixture, but do not stir. Let cool (without disturbing) until it registers about 120 F on the candy thermometer. This will take about 25 to 35 minutes. Add the vanilla and beat with a wooden spoon until the fudge just begins to thicken and loses its glossiness. You could also transfer the mixture to a stand mixture and beat with the paddle beater.
Add chopped nuts and beat for a few more minutes, until it is thick but not hardening. Pour or spread in a greased pie plate or 8-inch square pan.