With this month’s hashtag being #psfoodcrush, I had to share a recipe you’re likely to fall in love with—especially if you’re a Cracker Jack fan. Presenting: Caramel Ribbon Cracker Jack Fudge.
This treat is indulgent and addictive in the best way. It combines gooey caramel, creamy white chocolate, and the salty-sweet crunch of Cracker Jacks into a fudgy bar that’s perfect for parties, potlucks, birthdays, or any celebration where you want something memorable.
Follow the steps below to make a 9×13 pan of this irresistible fudge.
Ingredients (makes a 9×13 pan)
- 1 5 oz can evaporated milk
- 1 stick unsalted butter
- 3 cups granulated sugar
- 7 oz marshmallow cream
- 11.5 oz white chocolate chips
- 7 oz Cracker Jacks
- 22 oz caramels
- 3 tablespoons water
Instructions
1. Line a 9×13-inch baking pan with parchment paper, leaving some overhang to lift the fudge out later.
2. Place the Cracker Jacks into a sturdy plastic bag and crush them with a rolling pin until you have a mix of small and medium pieces. You can also pulse them briefly in a food processor. Transfer the chopped Cracker Jacks to a bowl and set aside.
3. In a small saucepan, combine the caramels and 3 tablespoons of water over low heat. Stir until the caramels are fully melted and smooth, then remove from heat and set aside.
4. In a medium saucepan, combine the evaporated milk, butter, and sugar. Cook over medium heat, stirring constantly, and bring the mixture to a gentle boil. Keep stirring to prevent scorching.
5. Remove the milk mixture from the heat. Stir in the marshmallow cream until blended, then fold in half of the crushed Cracker Jacks and all of the white chocolate chips. Mix until the chocolate is melted and everything is well combined.
6. Pour half of the fudge mixture into the prepared pan and spread it evenly with a spatula.
7. Spoon a layer of the melted caramel over the first fudge layer, spreading gently but leaving a little space at the edges to prevent overflow.
8. Top with the remaining fudge mixture, spreading it to cover the caramel layer.
9. Sprinkle the remaining chopped Cracker Jacks evenly across the top and press them gently into the fudge so they adhere.
10. Allow the fudge to cool to room temperature, then refrigerate until firm—about 2 hours. Use the parchment overhang to lift the slab from the pan and cut into squares.
Recipe by Anissa Saxton
Photography by Amelia Tatnall
Styling by Brittni Mehlhoff
Would you try this fudge recipe? It’s an easy, crowd-pleasing dessert that pairs creamy sweetness with a crunchy, salty-sweet surprise.