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:
Easy Salted Caramel Fudge
Ingredients
- 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
Instructions
- 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.
What if you don’t have access to Kraft and therefore have no melting instructions on the pack? Would appreciate an alternative cos it sounds proper yummo. Thanks!
Here you go: Place caramel in a microwave-safe dish. Cook on High for 1 minute. Stir. Cook on 50% power for one minute. Stir again. Repeat at 50% power until thoroughly melted, being careful to avoid scorching.
It was hard as a rock. I stuck the knife in and pulled it out of the pan.
This sounds yummy. I love caramel and chocolate together. I made Andes Mint Fudge the other night for my work holiday party. I followed the recipe to the letter and put it in the fridge to gel, but when I went to cut it into squares the next morning, it was hard as a rock. Any idea what might have gone wrong?
Hmmm…I’m not sure. My daughter made fudge the other day and hers never set up. It turned out that she forgot to add the 1 cup of milk chocolate chips. Could you have added a whole bag of the milk chocolate chips? Or did you use the Andes instead of some of the chips? I wonder if it would be softer at room temp.
I measured everything out exactly. I used this recipe: http://thefrugalgirls.com/2014/11/easy-andes-mint-fudge-recipe-2.html
Compared to my recipe, that one has a lot more chocolate chips. I use 1 bag, plus 1 cup. They’re using an extra 1/2 bag. Also, my recipe has 2 Tbs. milk in it in addition to the sweetened condensed. I think that would make it softer too. That’s my guess. But I think you can fix it, if you take it out and add the 2 Tbs. of milk and a little more sweetened condensed milk and re-melt everything.
Thanks. I already dumped it because I didn’t figure it could be saved. I’m going to try your recipe next time, though.
Gosh these look good. Thank you for allowing Pepperplate to put it directly into itself, it makes it much easier.