Salted Caramel Topped Fudge
Salted caramel fudge is the best creamy milk chocolate fudge topped with a layer of smooth caramel, sprinkled with coarse sea salt.
- 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
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)
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.