|Creamy, sweet-salty Caramel Fudge|
I have finally put away all my Christmas decorations! The tree is down, the ornaments boxed up for next year, and the roping has been removed from the fireplace. It feels so good to clean and de-clutter! I am always so anxious to decorate, and yet by January 1st., I’m even more anxious to take it all down!
The other thing, I’m happy to clear out of my house, are all the sweets that have inundated us for Christmas! Finally, the cookies have been eaten or given away! The breads are gone, and they were so good! But January is a birthday month for our family! My grandsons turn seven this week! You can’t have a birthday party without some sweets…can you?
This is where my fudge comes in! I made a batch this morning! So, just in case you haven’t had your share of sweets over the holidays, here’s one more recipe you’re going to love! The recipe is easy! I mean the easiest fudge you’ll ever make and so, so yummy! You won’t need a candy thermometer, and there will be no pouring of hot liquids into your mixer while it’s running. Just two ingredients, that’s it! You will have a salty caramel fudge, you won’t believe! If you can melt chocolate and stir, you’ve got this one made!
|So easy and so very melt-in-your-mouth yummy|
My inspiration for this luscious fudge was my daughter-in-law! Last year, she told me about a Salted Caramel Fudge she made for Christmas. She knows I have a thing for Sea Salt Caramel anything! Have you seen my Sea Salt Caramel Biscotti? She told me she found the recipe on-line! I did several searches, and found a few recipes that appealed to me. After all the baking and cooking I did over the holidays, I picked this one for its ease of preparation! It was a great choice…totally delicious and so easy to make!
adapted by bakeawaywithme
Yield: about 24 pieces
14 ounce can Dulce de Leche*
3 cups white chocolate
a pinch of coarse sea salt and more for sprinkling
Prepare a 9x9 or 8x8 baking dish by lining it with foil or parchment paper. Lightly oil or spray the lining.
Over low heat, melt the white chocolate, stirring constantly. Once the white chocolate is completely melted and smooth, mix in the dulce de leche and a pinch of sea salt until completely incorporated. This mixture is quite thick.
Pour mixture into prepared baking dish and smooth into an even layer with a rubber spatula.
Sprinkle with a bit of course sea salt to taste.
Let cool completely at room temperature for 3-4 hours or place in the fridge for about 30 minutes to an hour.
Cut into 1 inch pieces to serve.
*Usually this can be found in the Hispanic food aisle. Or you could make your own…the easiest way to do this is boil a 14 ounce can of sweetened condensed milk for 3 hours. The can has to be completely covered by water during the boiling process, or it could explode. I make mine in a large soup pot, to make sure the can is always completely covered with water! I keep an eye on it during the cooking process to make sure the water does not evaporate. After three hours, let it cool completely. You can do this in advance, once boiled it will last unopened, in your pantry for quite awhile. Once it is opened keep it tightly covered in the fridge, it will last for up to 3 weeks.