Salted caramel fudge is the best creamy milk chocolate fudge topped with a layer of smooth caramel, sprinkled with coarse sea salt.
**This is a sponsored conversation written by me on behalf of Morton Salt. The opinions and text are all mine. #NextDoorChef
I am obsessed with fudge all year long, but I love that it’s around more during the holiday season, so I can snack on a piece or two every day (or every hour 😉
This salted caramel topped fudge may be my new favorite fudge recipe.
It starts with my perfectly creamy fail proof chocolate fudge. It is made on the stove top, but you don’t need a thermometer. Just set a timer once the fudge is boiling for 5 minutes, and you’re fudge will be perfectly smooth (not gritty!) and so delicious! Melt a few store bought caramels with a little milk for the caramel topping and you’re golden. But, maybe the best part? The coarse sea salt on top.
Don’t forget to sprinkle the top of the caramel with Morton Coarse Sea Salt. It adds just a little crunch as well as the perfect saltiness to your sweet fudge. It’s the perfect finishing touch to this amazing homemade fudge!
Coarse Sea Salt is one of my favorite things to sprinkle on top of my favorite sweets, right at the end. The saltiness tones out the sweetness perfectly and makes the perfect sweet and salty treat. Plus with the larger crystals it adds the perfect contrasting texture too.
Salted Caramel Topped Fudge
- 7 oz jar marshmallow creme
- 1½ cups white sugar
- 5 oz can evaporated milk
- ¼ cup butter 1/2 stick
- ¼ tsp salt
- 1 tsp vanilla
- 3 cups milk chocolate chips
- For the Caramel:
- 50 square soft caramels unwrapped
- ¼ cup milk
- Morton Coarse Sea Salt
- Large Mixing Bowl
- Combine your marshmallow creme, sugar, evaporated milk, butter and salt in a large sauce pan over medium heat.
- Bring to a boil stirring regularly. Once boiling, set a timer for 5 minutes and stir almost constantly.
- Add your caramels and milk to a small sauce pan and heat over medium high.
- Heat your caramels till completely melted, stirring occasionally till smooth. Remove from heat and set aside.
- When your 5 minutes is up, remove your marshmallow creme mixture from stove top.
- In a large bowl, add your vanilla and chocolate chips.
- Pour your marshmallow creme mixture over your chocolate chips.
- Stir until completely smooth.
- Pour your chocolate fudge mixture into a lightly greased 9x13 pan (or lined with parchment paper)
- Spread evenly.
- Pour your caramel over the top. Allow to set for a couple minutes.
- Sprinkle top with coarse sea salt.
- Place in the fridge until caramel and fudge is set.
- Slice and serve.
- Store covered in the fridge for up to a week.
I also added a sprinkle of Morton Coarse Sea Salt on top of these chocolate chip cookies and it was the best decision ever. Our neighbors are going to love getting a plate of cookies and this fudge this holiday season!
Although you may think that all salt is the same, I’ve been fortunate enough to learn more about the different kinds of salt and how each one can change an ordinary dish into a restaurant style experience. I’ve learned about using Morton Kosher and Sea Salt versus standard table salt in my cooking.