Easy Salted Caramel Fudge
This fudge is as EASY as it is DELICIOUS! If you love sweet and salty (and easy!), this fudge is for YOU!
Ohmygoodness. I cannot believe it’s December already!! I mean… I know we all say that every year, but sheesh! Wasn’t that like the fastest October and November that have ever happened??
Speaking of… how was your Thanksgiving? I skipped out on a week of blogging, and it feels like it’s been FOREVER since we’ve had a good chat!
Our Thanksgiving was pretty wonderful.
We bought a Christmas tree in the morning, ate our feast for three in the afternoon, and watched Disney’s Frozen at night.
By the end of the day we were stuffed, sleepy, and happy. Just the way a perfect Thanksgiving day should end.
And then we woke up on Friday to an explosion of Christmas and found ourselves up to our eyeballs in icicle lights, trips to the attic for boxes of ornaments, and peppermint bark. Ehh…. ok, so I had already started the peppermint bark like a waaaaaaaay long time ago. But you get the picture.
Christmas is HERE!
And you know what? I feel like I’m seeing holiday fudge everywhere. All of my friends are posting fudge. Fudge, fudge, fudge. And if you know me, you know I can stand to be left behind. So…. fudge it is!
There are 2 things I absolutely love about this fudge:
1) It is SO stinking easy. You know the two-ingredient fudge? Just 1 can of sweetened condensed milk + 3 cups of chocolate (or white chocolate). Well, this is exactly like that, except you use a can of Dulce de Leche (which is just sweetened condensed milk boiled to the point of becoming caramel-like) in place of the SCM! I had no idea if this would actually work, but I am SO glad it did because…
2) It’s DIVINE. It’s part caramel, part fudge and 100% amazing.
Be warned: if you make this fudge, people will become your friend for the sole reason of getting their mitts on it! (And because you’re a fabulous person, I’m sure :)
- 14 ounces Dulce de Leche*
- 3 cups white chocolate or white candy melts**
- 1 cup milk or dark chocolate morsels
- a pinch or two of coarse sea salt
- Prepare an 8x8 or 9x9 baking dish by lining it with foil or parchment. Lightly spray the lining with a non stick cooking spray.
- Over low heat, melt the white chocolate. Once white chocolate is smooth and completely melted, mix in the dulce de leche and a pinch of sea salt until completely incorporated. Mixture will be thick.
- Pour mixture into prepared baking dish and smooth into an even layer with a rubber spatula.
- Melt the milk chocolate morsels in the microwave (about 45-60 seconds of heating). Pour the melted chocolate over the fudge and spread evenly. Sprinkle with a pinch of sea salt.
- Let cool completely at room temperature for 3-4 hours (you can speed set in the fridge for about 30 minutes to an hour, but expect condensation on the fudge if you try to serve it at room temperature.
- Cut into 1 inch pieces to serve.
*This can be found in the Hispanic food aisle. OR you could boil a 14 ounce can of sweetened condensed milk for 3 hours and let cool completely.
**I prefer candy melts. You can heat candy melts at a higher temperature than white chocolate, which speeds up the process a bit and ensures a smoother melted product. White chocolate works just as well, but you'll need to melt it MUCH slower to avoid seizing or burning, never increasing the heat from LOW.
Don’t miss a bite!
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