Happy Holidays! This week, I finished my final exams and I’m officially in full holiday mode. I’m so ready for Christmas. It’s such a fun time of the year, filled with friends, family, traditions and sweet treats. One of my favorite Christmas traditions is making fudge. Every Christmas, my mom and I made chocolate fudge and it’s a tradition that I have continued in my own home.

This year, I put a fun spin on our standard recipe and dreamed up this decadent Salted Caramel Fudge. Typically, my mom and I make The Original Fantasy Fudge recipe. To make my Salted Caramel Fudge, I simply melted down some caramel candies, added salt and swirled the melted salted caramel into the fudge mixture. Combined, the saltiness of the caramel balances out the rich sweetness of the chocolate. The two ingredients are a match made in heaven. I gifted this fudge to my co-workers and they loved it!

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Salted Caramel Fudge

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Prep Time

10 minutes

Cook Time

1 hour

Servings

servings MetricUS Imperial

Ingredients

• 3 cups white sugar
• 3/4 cup salted butter
• 2/3 cup evaporated milk
• 1 12 oz bag milk chocolate chips
• 1 7 oz jar marshmallow fluff
• 1 tsp vanilla
• 1/2 tsp salt
• 1 11 oz bag Kraft caramels
• 1 dash coarse salt for sprinkling

Prep Time 10 minutes Cook Time 1 hour Servings servings MetricUS Imperial Ingredients 3 cups white sugar 3/4 cup salted butter 2/3 cup evaporated milk 1 12 oz bag milk chocolate chips 1 7 oz jar marshmallow fluff 1 tsp vanilla 1/2 tsp salt 1 11 oz bag Kraft caramels 1 dash coarse salt for sprinkling

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Instructions

1. Grease a 9x13- inch pan with butter.
2. Unwrap all of your caramels and set them aside.
3. In a large pot, melt down the butter, add in 2/3 cup of evaporated milk, 3 cups of white sugar and stir together over medium heat. Continue stirring and bring the mixture to a full boil for 5 minutes. Do not stop stirring!
4. Remove the sugar mixture from the heat and stir in the chocolate chips until melted. Add in the marshmallow fluff and 1 tsp of vanilla extract. Set the fudge on the stove over low heat to keep it warm while you make the caramel sauce.
5. To make the caramel sauce, microwave your caramels in a microwave safe bowl, following the directions on the bag. Once melted, add in ½ tsp of salt. Mix until combined.
6. Pour the fudge into the greased 9x13 pan and then drizzle in the melted caramel, over top of the fudge. Using a fork, swirl the caramel throughout the fudge. Lastly, sprinkle the salted caramel fudge with some coarse ground salt for extra saltiness and a bit of flare! Let the fudge set for a couple of hours before cutting.

Recipe Notes

Note: If you refrigerate the fudge, the caramel will get hard and it eats like a praline. For a more chewy caramel, leave the fudge out on the counter at room temperature.