Salted Caramel Fudge

Salted Caramel Fudge is an easy to make, sweet and salty fudge that will be an added bonus to traditional fudge recipes. If you love a variety of fudge, try my Original Fantasy Fudge Recipe and White Chocolate Cranberry Fudge.PIN IT HERE!Salted Caramel FudgeSalted Caramel Fudge is the perfect combination of salty and sweet! This merger brings life to your taste buds for sure! Sometimes I crave salt and sometimes I crave sweet…luckily, there is salted caramel! Salted caramel is all the rage, found on so many treats, so making a Salted Caramel Fudge makes total sense!How to Make Salted Caramel FudgeLine a sheet pan with parchment paper. This will allow you to remove the fudge easily, in one piece when it is ready to take out of the pan. If you don’t have parchment paper, tin foil will also work. Lightly spray the parchment paper or foil with a non-stick spray.In a large saucepan, mix together the sugar, butter, and evaporated milk over medium heat. Be sure to stir it until the sugar is dissolved.Bring the mixture to a full boil for 5 minutes. This is where a candy thermometer comes in handy. If you have one, the temperature should read 234°F.Remove from heat and stir in the caramels until they are combined. Then, beat in the salt, marshmallow fluff, and vanilla extract.Spread out the fudge onto your lined sheet pan, sprinkle with more sea salt, and let it cool for at least 2 hours before cutting.What is a Candy Thermometer?A candy thermometer, also known as a deep-fry thermometer or sugar thermometer, is used to measure the temperature of a sugar solution. It is definitely an important tool to have when making candy. Just like using a meat thermometer is important for the perfectly cooked meat and measuring cups and spoons are important for measuring ingredients, a candy thermometer has its place in the baking world, for sure! You can find them in most grocery stores and houseware stores. When you use it, just make sure you don’t immerse the thermometer directly into boiling water or let the bulb hit the bottom of the pan. It really is a game-changer, or should I say candy-changer, for your future sugary recipes.How do you harden Fudge?Allowing fudge to come to room temperature will solidify it and make it easy to handle. You can also pop it into the refrigerator for a couple of hours or even the freezer for about 30 minutes. Fudge is best consumed at room temperature though, so be sure to take it out a few minutes before you want to eat it.How do you store Fudge?If you are planning on eating it within 2 weeks, you can store the fudge in an airtight container. I like to separate the layers with parchment or wax paper. You can also store fudge in the refrigerator for a few weeks. Again, an airtight container with separated layers is best. If you need longer storage, like months, the freezer is the best option. I like to tightly wrap the fudge with plastic wrap and then place it in an airtight container or freezer-safe plastic bag. Be sure to write the date on it!Looking for More Fudge Recipes?Butter Pecan FudgeMint Chocolate Oreo FudgeRed Velvet Fudge RecipeBrown Butter FudgeWith a sweet and salty flavor, Salted Caramel Fudge will excite your taste buds! Course: Dessert Cuisine: American Keyword: Salted Caramel Fudge Servings: 32 Calories: 165 kcal Author: Amanda Rettke-iambaker.net 3 cups (600g) granulated sugar 3/4 cup (170g) butter 2/3 cup (168g) evaporated milk 1 bag (10 ounces) caramel bits 1 jar (7 ounces) marshmallow fluff 1 teaspoon vanilla extract 2 teaspoons sea salt (I used a pink Himalayan salt)Line a 9×13 inch pan with parchment paper.In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk.Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.Remove from heat and stir in caramel bits, until thoroughly combined.Beat in marshmallow fluff, vanilla extract, and sea salt.Transfer to the prepared pan, sprinkling on a little more sea salt, and let cool for 2 hours before cutting. meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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