Caramel Potato Chip Fudge
I don’t watch all that much TV. Not since I was in college, anyway.
And it’s not because I don’t like it, or because I don’t have access to it (which has been the case in years past). It’s because I absolutely cannot focus on anything else when the TV is on.
And I do mean: not anything.
Even now, I’ve turned on a movie just for some background noise. It’s nothing with a major plot, in fact, it barely has a plot at all– it’s a musical!
But I can only leave it on while I’m editing photos. When I come back to my post editor, I have to pause it so I can type out some sort of coherent thoughts to go in between the photos.
It drives Chris insane, because I never let him watch TV while I’m working on a blog post (which is about 90% of the time we’re at home in the evenings). He’ll say, “I can just watch football, or an ESPN documentary, or anything else you’re not interested in.”
But it so does not matter. As soon as the screen is on, I’m glued to it with my mouth wide open. Even if I think it’s boring.
…..oooooh, bright lights and pretty pictures……
Anyway. This fudge is kind of like TV.
Maybe both. You’ll have to excuse me while I’m driven to distraction.
……oooooooh look at that ooey-gooey caramel…..
Caramel Potato Chip Fudge
- 3 cups semi-sweet chocolate (I recommend that at least 1 cup of it is chocolate made especially for melting, like Wilton's chocolate discs)
- 1 can sweetened condensed milk
- 1 bag Kraft caramels, unwrapped
- 2 tbsp. water
- 2-3 cups crinkle cut potato chips (the thicker and saltier the better), crumbled.
- 1-2 tsp sea salt, depending on preference
- In a medium saucepan, melt together the chocolate and sweetened condensed milk over LOW heat. Stir constantly until smooth.
- Turn off the heat, but leave the chocolate mixture on the burner.
- Place the caramels in a microwave safe bowl and coat with 2 tbsp. of water. Microwave for 1 minute. Stir until smooth.
- Pour the chocolate into a parchment lined, lightly greased 8x8 baking dish. (You can turn the heat back on and stir for a minute if it's cooled too much).
- Pour the caramel over top of the chocolate. Sprinkle 1 1/2 c. of the potato chips over the caramel.
- Use a knife to swirl the chocolate, caramel, and potato chip pieces. Use the knife to sort of "dig" up some of the chocolate from the bottom. Don't over mix-- you still want to have ribbons of caramel!
- Sprinkle remaining potato chips and sea salt over top.
- Let cool for at least 4 hours or overnight.
Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
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