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Saturday, September 22, 2012

Salted Caramel Fudge Drops

  • 6 ounces unsweetened chocolate
  • 1/3 cup butter, cubed
  • 1 package (17-1/2 ounces) sugar cookie mix
  • 1 egg
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 48 caramel-filled chocolate candies (Recommended - Dove dark chocolate caramel filled)
  • Coarsely ground sea salt


Melt unsweetened chocolate and butter in a microwave; stir until smooth. Cool slightly. In a large bowl, beat the cookie mix, egg, milk, vanilla and chocolate mixture. *Note: My batter at this point was pretty thin, I had to add in an extra 1/2 cup flour to thicken it up to the right cookie consistency* Drop by tablespoonfuls 2 in. apart on ungreased baking sheets.
Bake at 350° for 8-10 minutes or until edges are set. Press a candy into the center of each cookie. Let stand for 2 minutes. Sprinkle with salt. Remove from pans to wire racks to cool completely. Yield: 4 dozen. To Make Ahead: Cookies can be stored for 1 week in an airtight container at room temperature.

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