Caramel-Chocolate Layered Fudge

Ingredients

• 0.3 cup butter (do not use margarine)
• 2 cups t brown sugar dark packed
• 0.8 cup evaporated milk ()
• 0.8 cup evaporated milk (remaining)
• 2 cups granulated sugar 
• 2 cups marshmallows miniature
• 12 oz vanilla extract white (2 cups)
• 12 oz semi chocolate chips (2 cups)
• 1 teaspoon vanilla 
• 1.5 cups walnut halves 
• 1 cup walnut pieces chopped

Equipment

• frying pan
• sauce pan
• knife
• aluminum foil

Directions

1. Line 13x9-inch pan with foil, extending foil over sides of pan; spray foil with cooking spray.
2. For Caramel Fudge
3. Layer, in heavy 3-quart saucepan, cook brown sugar, 1/4 cup butter and 3/4 cup evaporated milk over medium-high heat, stirring constantly, until sugar is dissolved.
4. Heat to boiling, stirring constantly. Reduce heat to low; boil gently without stirring 5 minutes.
5. Remove saucepan from heat. Stir in 2 cups marshmallows, the vanilla chips and 1 teaspoon vanilla; stir until marshmallows and chips are melted and mixture is smooth. Stir in chopped walnuts. Quickly spread mixture in pan. Refrigerate 30 minutes before preparing Chocolate Fudge layer.
6. For Chocolate Fudge
7. Layer, in heavy 3-quart saucepan, cook granulated sugar, 1/4 cup butter and 3/4 cup evaporated milk over medium-high heat, stirring constantly, until sugar is dissolved.
8. Heat to boiling, stirring constantly. Reduce heat to low; boil gently without stirring 5 minutes.
9. Remove saucepan from heat. Stir in 2 cups marshmallows, the chocolate chips and 1 teaspoon vanilla; stir until marshmallows and chips are melted and mixture is smooth. Beat 30 seconds with spoon until glossy. Quickly spread mixture on top of caramel fudge layer.
10. Sprinkle walnut halves and pieces over fudge; press gently into fudge. Cover; refrigerate 1 hour 30 minutes.
11. Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut fudge into 12 rows by 8 rows. Store in tightly covered container in refrigerator.