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.
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.