Error: Access Token is not valid or has expired. Feed will not update.
This error message is only visible to WordPress admins
There's an issue with the Instagram Access Token that you are using. Please obtain a new Access Token on the plugin's Settings page.
If you continue to have an issue with your Access Token then please see this FAQ for more information.
Four weeks to go before little Wied joins our family. Nap time has shown up again at our door and I can’t seem to knock this habit. Truthfully I’m probably not trying very hard. I’m also craving all things chocolate. If we had a ton of chocolate bars lying around our house they would all be gone by now. Thank goodness I haven’t stocked up for Halloween because there would no longer be a stash for the kids. This is seriously one bad craving!
I will say I finally “somewhat” satisfied my current urge for chocolate with these Caramel Macchiato Fudge bites. Now if only I could tell you that I only had a couple for taste testing purposes but that would be a big fat lie. I did give some away so I wouldn’t feel so bad if they all disappeared by my chocolate love.
I’ll say I’ve made fudge in the past with some peppermint drizzled into it but this has to be my FAVORITE recipe so far. The combination of chocolate, caramel and sea salt is a winning combo in my book and I know it will be in yours too.
For the caramel macchiato flavor I used International Delight’s Caramel Macchiato creamer and then I added some additional caramels for a little extra bite in the individual pieces. It’s up to you on the sea salt on top but in my opinion it’s needed to complete the final taste with this fudge.
Tip- Keep refrigerated while not consuming.
Add all ingredients for the fudge to a double broiler. Keep mixing until melted. Pour chocolate into a 8×11 baking dish lined with greased wax or parchment paper. Place in the refrigerator to set for at least 2 hours. Store in air tight containers in refrigerator after cutting.
Add all ingredients for the fudge to a double broiler. Keep mixing until melted. Pour chocolate into a 8×11 baking dish lined with greased wax or parchment paper.
Place in the refrigerator to set for at least 2 hours. Store in air tight containers in refrigerator after cutting.
This conversation is sponsored by International Delight. The opinions and text are all mine.