Deep chocolate fudge topped with salted caramel – it doesn’t get much better than this!
And it only takes a few ingredients, along with a simple melting process to make this fudge.
I’ve made quite a few different kinds of fudge this week. We’ve been debating over which is the favorite. This one is a definite winner for some of us. Others voted for the Coconut Fudge recipe that I’ll share tomorrow.
Mostly, we’ve had a tough time deciding because they’ve all been so good!
Here’s what you’ll need for the Salted Caramel Fudge:
- 12 oz semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 can sweetened condensed milk
- 2 Tbs. milk
- 1 bag Kraft caramels, unwrapped
- 1 tsp. Kosher salt
- Line 8x8 inch pan with foil and spray with cooking spray.
- Place unwrapped caramels in large bowl with 1 Tbs. water. Melt according to directions on package, then set aside.
- In a 3 quart saucepan, melt chocolate chips and both milks, together over low heat. Stir constantly. This will take about 10 minutes.
- Pour the melted fudge into the foil lined pan.
- Pour caramel over the top of the fudge and spread evenly over the top.
- Run a knife through the caramel and fudge to marble it.
- Sprinkle with kosher salt.
- Refrigerate 3-4 hours or overnight.
- Remove from pan and foil. Cut into squares.
- Store in the refrigerator.
The fudge is much stickier than the other types I’ve made, so it’s very important to spray the foil with cooking spray.
I think I’ll forever associate this fudge with Christmas with the Kranks, since that’s what I was watching while I cut the fudge in squares.