You can use parchment paper–I didn’t have any at the time. I lined my pan with non-stick foil and then sprayed the foil with a non-stick spray. I keep it stored in a covered container in the fridge. I usually pop it into the refrigerator for a few hours or so. Pour into a foil-lined and sprayed 9 X 9 pan. Remove from heat and add marshmallow cream and chip morsels. Bring to a boil over medium heat, stirring continuously. Instructions For Making Sea Salted Caramel FudgeĬombine brown sugar, sugar, evaporated milk, and butter in a saucepan. I am a nut eater, and I like the crunch and the taste of a few pecans in my fudge. Personally, if I am making a batch for myself–I add the nuts. So if I am making a batch for the house, I leave the nuts out. If I am giving it away, I leave the nuts out. Nuts–Do I Add Nuts To This Recipe? Yes or No? It is like eating a cloud of sweetened goodness! There is just something magical that happens when you add marshmallow cream to a recipe. Yes, real butter is more expensive, but it is worth it to me.
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So glad I did! □īutter–I always use real butter when I cook. For this recipe, I used Sea Salted Caramel, and it was fabulous! I found these chips in the baking aisle one day, and had to try them. White Chocolate, Semi-sweet, sea-salted caramel, or even dark chocolate will work. But feel free to swap up the chips if you like. You can read more about that with my Peanut Butter Balls. Chocolate and peanut butter just make for the best combination. I typically use Milk Chocolate chips and Peanut Butter chips. Don’t try the low fat–go for the real deal here.īaking Chips- Use good quality baking chips. Ingredients For Sea Salted Caramel Chocolate FudgeĮvaporated Milk- You will be using the whole can of evaporated milk. The only hard part of making this fudge is waiting on it to cool and set. This is my go-to recipe when I am in the mood to make a batch.
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Easy Salted Caramel Chocolate Fudge What Do I Need To Make Sea Salted Caramel Chocolate Fudge?Īs I said before, this is the easiest fudge to make.