Ingredients
Equipment
Method
- Lightly grease a 9x13 inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy lifting.
- In a large, heavy-bottomed saucepan, combine the softened butter, granulated sugar, and evaporated milk.1 ½ cups unsalted butter, softened, 4 cups granulated sugar, 1 (12-ounce) can evaporated milk
- Place the saucepan over medium heat and stir constantly until the butter is melted and the sugar has dissolved. This should take about 5-7 minutes.
- Increase the heat to medium-high and bring the mixture to a rolling boil, stirring continuously.
- Once boiling, continue to boil the mixture for precisely 5 minutes, stirring constantly. It's crucial to time this accurately for the correct fudge consistency.
- Remove the saucepan from the heat. Stir in the vanilla extract and salt until well combined.1 teaspoon pure vanilla extract, 1 teaspoon salt
- Add the semi-sweet chocolate chips to the hot mixture. Let them sit for about 5 minutes to begin melting, then stir until the chocolate is completely melted and the fudge is smooth and glossy.1 ½ cups semi-sweet chocolate chips
- Pour about half of the chocolate fudge mixture into your prepared baking pan.
- Drizzle the caramel sauce over the fudge in the pan. Use a spoon or a toothpick to gently swirl the caramel through the fudge, creating a marbled effect. Be careful not to overmix, as you want distinct caramel pockets.½ cup caramel sauce (store-bought or homemade)
- Carefully pour the remaining chocolate fudge mixture over the caramel layer, ensuring it covers the caramel completely.
- Smooth the top of the fudge. Cover the pan tightly with plastic wrap or aluminum foil and refrigerate for at least 2-3 hours, or until the fudge is firm and set.
- Once firm, lift the fudge out of the pan using the parchment paper overhang. Place it on a cutting board and cut it into approximate football shapes. You can use a football-shaped cookie cutter or freehand cut with a sharp knife. Trim any uneven edges.
- If desired, use white decorating icing to pipe laces onto the footballs to make them look authentic. You can also use brown icing to add stitching.decorating icing (white and brown)
- Let the Chocolate Caramel Fudge Footballs sit at room temperature for about 15-20 minutes before serving to soften slightly.
Notes
Proper storage is key to keeping your Chocolate Caramel Fudge Footballs fresh and delicious. Refrigerate leftovers in an airtight container for up to 2 weeks. Freeze for longer storage (up to 3 months) by wrapping individual portions tightly. Gently reheat on low power in the microwave if you prefer softer fudge.
