Side Pannel
Salted Caramel Fudge Recipe.
Salted Caramel Fudge Recipe.
- Recipe Submitted by Cornbread on 12/01/2014
Category: Desserts, Kosher, Chocolate
Ingredients List
- 4 cups granulated sugar
- 1 cup skim milk
- 1 teaspoon pure vanilla extract
- 1 cup unsalted butter
- 1 tablespoon espresso powder
- 25 marshmallows, regular size
- 11 1/2 ounces milk chocolate chips, 1 package
- 12 ounces semi-sweet chocolate chips, 1 package
- 2 ounces unsweetened chocolate
- 1 11 oz bag caramel bits, or about 2 cups caramels
- 2 tablespoons heavy cream
- 1 tablespoon kosher salt
Directions
1. In a large saucepan, combine sugar, milk, vanilla, butter and espresso powder.
2. Bring to a boil over medium high heat, stirring constantly.
3. Once boiling, keep at a rolling boil for two full minutes (still stirring).
4. For this next step, I use a stand mixer with whisk attachment, but a hand mixer would work too.
5. In a large bowl, combine marshmallows and chocolate.
6. Pour hot mixture over these ingredients and blend until smooth. I turn my mixer on medium speed and allow it to blend for about 2-3 minutes, scraping down the sides of the bowl several times.
7. While this is mixing, place your caramel and heavy cream in a microwave safe bowl and heat for 1-2 minutes, stirring every 30 seconds until melted and smooth. Set aside.
8. Pour the creamy fudge mixture into a parchment paper lined 15inch x 10inch x 1inch baking sheet. Drizzle with hot caramel, using a knife to swirl it into the fudge.
9. Sprinkle immediately with kosher salt (or coarse sea salt).
10. Refrigerate for 4 hours, or overnight.
11. Cut into small bites and store in the refrigerator for up to two weeks. ENJOY!
2. Bring to a boil over medium high heat, stirring constantly.
3. Once boiling, keep at a rolling boil for two full minutes (still stirring).
4. For this next step, I use a stand mixer with whisk attachment, but a hand mixer would work too.
5. In a large bowl, combine marshmallows and chocolate.
6. Pour hot mixture over these ingredients and blend until smooth. I turn my mixer on medium speed and allow it to blend for about 2-3 minutes, scraping down the sides of the bowl several times.
7. While this is mixing, place your caramel and heavy cream in a microwave safe bowl and heat for 1-2 minutes, stirring every 30 seconds until melted and smooth. Set aside.
8. Pour the creamy fudge mixture into a parchment paper lined 15inch x 10inch x 1inch baking sheet. Drizzle with hot caramel, using a knife to swirl it into the fudge.
9. Sprinkle immediately with kosher salt (or coarse sea salt).
10. Refrigerate for 4 hours, or overnight.
11. Cut into small bites and store in the refrigerator for up to two weeks. ENJOY!
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