We work with a lot of really decadent smells; I personally love Sea Salted Caramel. That aroma of sweetened creamed butter and sea salt, caramel, vanilla, maple, and sweetened condensed milk induces the biggest dessert craving. So today we're sharing our favorite recipe for Sea Salted Caramel Fudge in case you're still scrambling for a perfect recipe to make for the upcoming weekend's festivities. It's one of my most trusty go-tos because it's equally easy and impressive.
This recipe originated from Something Swanky and never fails to impress even the most adamant dislikers-of-fudge. It yields 24 seriously delicious pieces.
- 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.
Find more by Something Swanky here.