Salted Caramel Fudge is a creamy and decadent sweet treat that perfectly balances the richness of caramel with a hint of savory sea salt. This confection is a modern take on traditional fudge, which has its origins in the United States. The first recorded fudge recipe was written in the late 19th century. Since then, fudge has been a popular treat, especially during the holidays. The addition of salted caramel to fudge brings a sophisticated twist to the classic dessert, making it an irresistible dessert for caramel lovers.
This fudge is versatile and perfect for a variety of serving situations. It can be enjoyed on its own as a luxurious bite-size snack or presented as a sophisticated sweet at dinner parties. To complement the sweet and salty notes of the fudge, pair it with a strong, robust coffee or a smooth, aged whiskey that can hold its own against the intense flavors. Alternatively, serve it with a scoop of vanilla ice cream for a truly indulgent experience, or alongside a platter of fresh fruit and nuts to cut through the sweetness.
Ingredients:
– 1 1/2 cups granulated sugar
– 1/2 cup brown sugar, packed
– 1/2 cup unsalted butter
– 1/2 cup heavy cream
– 1 teaspoon sea salt, plus more for topping
– 1 cup white chocolate chips
– 1 teaspoon pure vanilla extract
– 1 (14-ounce) can sweetened condensed milk
Instructions:
1. Line an 8-inch square baking pan with parchment paper, ensuring there is overhang on the sides for easy removal. Set aside.
2. In a medium saucepan, combine granulated sugar, brown sugar, butter, heavy cream, and sea salt. Place the saucepan over medium heat, stirring constantly until the mixture is well combined and sugars have dissolved.
3. Bring the mixture to a gentle simmer, taking care not to boil too vigorously, and continue to stir frequently for 5 minutes.
4. After 5 minutes, remove the saucepan from the heat and add in the white chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth.
5. Stir in the vanilla extract and sweetened condensed milk until well combined and the mixture is smooth.
6. Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula. Sprinkle additional sea salt over the top to taste.
7. Refrigerate the fudge for at least 2 hours, or until it is completely set.
8. Once set, use the parchment paper overhang to lift the fudge out of the pan. Place it on a cutting board and cut it into bite-sized squares.
9. Serve the fudge squares at room temperature. Store any leftovers in an airtight container in the refrigerator for up to one week. Enjoy your handmade Salted Caramel Fudge!