🧂 Salted Caramel Fudge 🍯
Ingredients:
1 (14 oz / 397g) can sweetened condensed milk
2 cups (340g) semi-sweet chocolate chips
1 cup (170g) milk chocolate chips
½ cup salted butter, cut into tablespoons
1 teaspoon pure vanilla extract
½ cup (120g) thick, store-bought salted caramel sauce (plus extra for drizzling, optional)
1 teaspoon flaky sea salt (such as Maldon), for finishing
Instructions:
Prep the Pan: Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal. Lightly grease any exposed areas of the pan with butter or non-stick spray. Set aside.
Melt the Base: In a medium, heavy-bottomed saucepan, combine the sweetened condensed milk, semi-sweet chocolate chips, milk chocolate chips, and salted butter. Place the pan over low heat.
Stir to Smooth: Cook, stirring constantly and gently with a heatproof spatula or wooden spoon, until the mixture is completely melted, smooth, and glossy. This should take about 8–12 minutes. Do not let the mixture boil or scorch.
Finish & Flavor: Remove the pan from the heat. Stir in the vanilla extract and ½ cup of salted caramel sauce until fully incorporated and the mixture is uniform in color and texture.
Pour & Swirl: Pour the fudge mixture into your prepared pan, using the spatula to spread it into an even layer. If desired, drizzle an additional 2–3 tablespoons of caramel sauce over the top. Use a toothpick or skewer to gently swirl the caramel into the surface for a marbled effect.
Salt & Set: Immediately sprinkle the flaky sea salt evenly over the top. Allow the fudge to cool at room temperature for 1 hour, then transfer it to the refrigerator to set completely for at least 2 hours (or up to overnight).
Slice & Serve: Once fully set, use the parchment paper overhang to lift the fudge block out of the pan. Place it on a cutting board and use a large, sharp knife (wiped clean between cuts for neat edges) to slice into 1-inch squares. Store in an airtight container.
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