Christmas baking is in full swing around here and I don’t know about you, but I can’t let the season pass without making some fudge! In the past I’ve made plain chocolate and peanut butter fudges for our annual family goodie gifts, but I wanted something a little fancier this year. Enter this little beauty of a recipe. I’m a big fan of the salty/sweet combination lately and I looooove the Starbucks drink of similar flavors. This fudge was no disappointment! Super rich chocolate, a sweet drizzle of caramel and a little sprinkle of sea salt. Are you drooling yet? Bonus- this recipe makes a HUGE batch, so you’ll have plenty to share… If you really want to share. 😉
Makes (1) 15 in x 10 in x 1 in pan, or ~ 5 pounds
- 4 cups granulated sugar
- 1 cup milk
- 1 cup (2 sticks) unsalted butter
- 1 teaspoon vanilla
- 1 tablespoon espresso powder
- 1 bag milk chocolate chips
- 1 bag semisweet chocolate chips
- 2 oz unsweetened baking chocolate
- 25 (almost 1 bag) marshmallows
- 1 bag (2 cups) soft caramels
- 2 tablespoons heavy cream
- Sea salt, for sprinkling
First, line your pan with wax paper- enough that some hangs over the sides. In a medium sauce pan, combine the sugar, milk, butter, vanilla, and espresso powder over medium-high heat.
Stir continuously and bring to a boil. Once boiling, lower heat slightly and keep at a rolling boil for about 2 minutes (keep stirring!).
In the bowl of your stand mixer, combine all of the chocolate and the marshmallows.
Pour the boiling hot mixture over the top…
Then beat with the whisk attachment for 2-3 minutes. You’ll have to stop and scrape the bowl a couple of times- it’s pretty sticky!
While your fudge is mixing, combine the caramels and heavy cream in a microwave-safe bowl. Microwave in 30 second increments, stirring between, until completed melted and smooth.
Now, the fun stuff. 😜 Pour that big ol’ bowl of chocolate into the pan, spreading evenly. Then take the caramel and drizzle over the top…
And swirl into the chocolate with the top of a knife.
Then sprinkle with sea salt. Oooooh, mama.
Resist the urge to eat spoonfuls of this piping hot tray of deliciousness and refrigerate for at least 4 hours or overnight, then slice into squares. I got between 60-70ish per pan and could have gotten more… The squares honestly don’t need to be huge; this fudge is RICH. Store in an airtight container for up to 2 weeks.
Recipe from Shugary Sweets.