Salted Caramel Fudge |Cooking With Amanda

Tis the season for all things salted caramel. Am I right? I'm pretty sure if you were to go on Pinterest right now, you would find dozens of salted caramel desserts in minutes of scrolling the home page. I think I read somewhere that salted caramel is "trending" right now, for what it's worth.

And with good reason. The sweetness of caramel paired with the bit of salt is a match made in heaven. I took it a step further by adding in some espresso powder. If you follow me on instagram, you'll know I have quite the coffee addiction. I also am addicted to coffee mugs, as my family would attest (or detest depending on who is putting them away in the overflowing cabinet)!

My addiction gets worse as the weather changes and the cool crisp air of fall is replaced with the windy chill of winter (why yes, I am from Chicago). I crave hot coffee all day and night.

But this fudge makes everything a little better. It makes the days warmer and gives me something to look forward to as I'm snuggled in blankets on my couch!

This salted caramel fudge with mocha would also be a great gift to teachers for the holidays. You can make a great gift by pairing it with salted caramel mocha truffles. Ummm, yeah, I told you I'm a bit of an addict.

And don't even ask me to choose a favorite. That's like asking me to choose my favorite child.

They each offer a unique taste in the flavor profile. Admittedly, the fudge is a little easier from a time standpoint. But the truffles will remind you of those high-end candies you get from chocolate stores. No doubt you have to try them both!

What's your favorite flavor this time of year? It's a little summery, but I also love coconut truffles!

Print Save

Salted Caramel Fudge Recipe

Embed

Ingredients

4 cups granulated sugar
1 cup skim milk
1 teaspoon pure vanilla extract
1 cup unsalted butter
1 tablespoon espresso powder
25 marshmallows, regular size
11 1/2 ounces milk chocolate chips, 1 package
12 ounces semi-sweet chocolate chips, 1 package
2 ounces unsweetened chocolate
1 11 oz bag caramel bits, or about 2 cups caramels
2 tablespoons heavy cream
1 tablespoon kosher salt

Directions

In a large saucepan, combine sugar, milk, vanilla, butter and espresso powder.
Bring to a boil over medium high heat, stirring constantly.
Once boiling, keep at a rolling boil for two full minutes (still stirring).
For this next step, I use a stand mixer with whisk attachment, but a hand mixer would work too.
In a large bowl, combine marshmallows and chocolate.
Pour hot mixture over these ingredients and blend until smooth. I turn my mixer on medium speed and allow it to blend for about 2-3 minutes, scraping down the sides of the bowl several times.
While this is mixing, place your caramel and heavy cream in a microwave safe bowl and heat for 1-2 minutes, stirring every 30 seconds until melted and smooth. Set aside.
Pour the creamy fudge mixture into a parchment paper lined 15inch x 10inch x 1inch baking sheet. Drizzle with hot caramel, using a knife to swirl it into the fudge.
Sprinkle immediately with kosher salt (or coarse sea salt).
Refrigerate for 4 hours, or overnight.
Cut into small bites and store in the refrigerator for up to two weeks. ENJOY!