Salted Caramel Fudge
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Creamy caramel fudge made with caramel bits and marshmallow fluff, finished with flaky sea salt.
Ingredients
- 3 cups granulated sugar
- 3/4 cup butter
- 5 oz evaporated milk
- 16 oz caramel bits (about 1 1/2 bags)
- 1 (7 oz) jar marshmallow fluff
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp coarse sea salt for topping
Equipment
- saucepan
- 9×13-inch pan
- candy thermometer
Directions
- Line a 9-by-13-inch pan with parchment and grease the parchment.
- Combine the sugar, butter, and evaporated milk in a large saucepan. Cook over medium-low heat, stirring constantly, until it reaches 235°F (soft-ball stage), about 8 to 10 minutes.
- Take it off the heat and stir in the caramel bits, marshmallow fluff, vanilla, and salt until smooth.
- Pour it into the pan, sprinkle the coarse salt over the top, and press it in gently.
- Let it cool several hours before cutting.
Notes
Keep it refrigerated for up to a week. Boiling sugar causes serious burns, so this is a grown-up job.
Nutrition
Serving: 39g | Calories: 134kcal | Carbohydrates: 26g | Protein: 0.5g | Fat: 3.7g | Saturated Fat: 2.4g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 103mg | Potassium: 20mg | Fiber: 0g | Sugar: 25g | Vitamin A: 122IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0mg
Nutrition is an estimate per serving from USDA FoodData Central, for 40 pieces; caramel bits counted as caramel topping, marshmallow fluff counted as marshmallows. Brands and portions vary, so use it only as an approximation.