Salted Caramel Topped Fudge

• Vegetarian
• Gluten free

• Canned Goods

  • 1 5oz can Evaporated milk

• Condiments

  • 1 7 oz jar Marshmallow creme

• Baking & Spices

  • 3 cups Milk chocolate chips
  • 1 Morton coarse sea salt
  • 1/4 tsp Salt
  • 50 Square soft caramels
  • 1 tsp Vanilla
  • 1 1/2 cups White sugar

• Dairy

  • 1/4 cup Butter
  • 1/4 cup Milk

Found on lmld.org

Description

Ingredients

• 7 oz jar marshmallow creme
• 1½ cups white sugar
• 5oz can evaporated milk
• ¼ cup butter (1/2 stick)
• ¼ tsp salt
• 1 tsp vanilla
• 3 cups milk chocolate chips
• For the Caramel:
• 50 square soft caramels, unwrapped
• ¼ cup milk
• Morton Coarse Sea Salt

Directions

• Combine your marshmallow creme, sugar, evaporated milk, butter and salt in a large sauce pan over medium heat.
• Bring to a boil stirring regularly. Once boiling, set a timer for 5 minutes and stir almost constantly.
• Add your caramels and milk to a small sauce pan and heat over medium high.
• Heat your caramels till completely melted, stirring occasionally till smooth. Remove from heat and set aside.
• When your 5 minutes is up, remove your marshmallow creme mixture from stove top.
• In a large bowl, add your vanilla and chocolate chips.
• Pour your marshmallow creme mixture over your chocolate chips.
• Stir until completely smooth.
• Pour your chocolate fudge mixture into a lightly greased 9x13 pan (or lined with parchment paper)
• Spread evenly.
• Pour your caramel over the top. Allow to set for a couple minutes.
• Sprinkle top with coarse sea salt.
• Place in the fridge until caramel and fudge is set.
• Slice and serve.
• Store covered in the fridge for up to a week.