Cajeta Christmas Caramel Fudge Recipe
Fudge Layer
  • 1 bag (12 oz) semisweet chocolate chips (2 cups)
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1½ cups whole roasted salted cashews
Cajeta Caramel Layer
  • 8 oz white chocolate baking bars, coarsely chopped
  • ¾ cup cajeta (goat milk caramel spread) from 23.3-oz bottle
  • 1 cup whole roasted salted cashews
  • ½ teaspoon fleur de sel sea salt or coarse sea salt
  1. Line 9-inch square pan with foil. Spray lightly with cooking spray.
  1. In large microwavable bowl, microwave chocolate chips and condensed milk uncovered on High 1 minute; stir. Microwave 45 seconds longer; stir until smooth. Add 1½ cups cashews. Spread evenly in pan. Refrigerate 1 hour.
  1. In medium microwavable bowl, microwave white chocolate and cajeta uncovered on High 1 minute, stir. Microwave 45 seconds longer; stir until smooth. Spread evenly over fudge layer. Sprinkle with 1 cup cashews; press gently into caramel layer. Sprinkle with salt. Refrigerate about 3 hours or until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.
Recipe by Shibley Smiles at