Have you ever stumbled upon a recipe that just sounds downright wild but intriguing at the same time? Like, seriously—who thought of combining kettle chips with caramel and chocolate in a fudge?
It’s almost like an art experiment gone deliciously right. I remember seeing a tweet about someone losing their mind over this combo, and I thought, why not?
Let’s embrace the chaos of flavors and textures, because sometimes, the best creations come from the most unexpected places.
Steps
- Prepare an 8×8-inch baking dish by lining it with parchment paper or aluminum foil, ensuring it covers the bottom and sides.
- Combine chocolate chips and condensed milk in a saucepan, heating over medium-low heat. Stir continuously until the chocolate chips melt completely, then mix in the vanilla extract.
- Pour the chocolate mixture evenly into the lined baking dish. Press crumbled kettle chips into the surface, ensuring they adhere well to the fudge.
- Drizzle caramel sauce generously over the top of the chips for added sweetness and texture.
- Place the dish in the refrigerator for at least 2 hours until the fudge becomes firm. To serve, lift the fudge using the parchment or foil, transfer to a cutting board, and slice into desired pieces.
Ingredients
- 3 cups (18 ounces) semi-sweet or dark chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- 3 handfuls of Kettle Brand Potato Chips, crumbled (Sea Salt flavor recommended)
- 1/2 cup caramel sauce (homemade or store-bought)
FAQ
- Can I use different flavors of Kettle Brand chips for this fudge recipe?
- Absolutely! While the Sea Salt flavor is a popular choice, feel free to experiment with other flavors of Kettle Brand chips for a unique twist. The crunchy texture and simple ingredients of these chips make them a versatile addition to the fudge.
- How long does the fudge need to be refrigerated before serving?
- The fudge should be refrigerated for at least 2 hours or until it is firm. This allows the chocolate to set properly and ensures the chips remain crispy.
- Can I use homemade caramel sauce instead of store-bought?
- Yes, you can use either homemade or store-bought caramel sauce for this recipe. Both will add a delightful sweet and salty layer to the fudge.
- What is the best way to store the fudge?
- For optimal freshness, store the fudge in a sealed container in the refrigerator. It is best enjoyed on the first day to ensure the chips remain crispy, but it can be kept for up to one week.
- Is it possible to make this recipe in the microwave instead of on the stovetop?
- Certainly! You can melt the chocolate chips and condensed milk in the microwave. Be sure to stir frequently to avoid burning and ensure the mixture is smooth before adding vanilla and proceeding with the recipe.
Tips
- Use parchment paper or aluminum foil to line the baking pan, making it easier to remove the fudge once it’s set, ensuring clean edges when cutting.
- Stir the chocolate chips and condensed milk over medium-low heat, constantly stirring to prevent the mixture from burning at the bottom of the saucepan.
- Press the crumbled kettle chips gently into the fudge mixture to ensure they adhere properly, but consider lightly crumbling the chips for easier eating and less poking.
- For the best texture, enjoy the fudge on the first day to keep the chips crispy, though it can be stored in a sealed container in the refrigerator for up to a week.
Equipment
- 8×8-inch baking pan
- Parchment paper or aluminum foil
- Large saucepan (if not using a microwave)
- Large knife for cutting fudge
