It’s been a busy weekend. Friday I ran around and did important things like oil changes and gift giving and packing. Saturday was spent driving back to Michigan and listening to Serial. I listened to the whole series in a day and I believe that is the best way to do it; it made the drive much, much easier. I’m satisfied that Sarah gave her opinion and I agree with her, but look forward to what the future can hold. Saturday night was filled with family silliness and Sunday was my cousins’ and grandpa’s birthday party. Needless to say, it has been a non-stop start to Christmas break!
Whenever I arrive in Michigan, one of the first things I do is load up on wine. Every trip has lots of get-togethers and parties and wine is essential. So I went Trader Joes and was a little bit judged. “Are you hosting this holiday or is it just for you?” Totally just for me! I laugh it off as a “home for the holidays” type of situations, but really Trader Joes? You know we go there for your cheap and delicious wine!
I don’t think I bought enough wine PS, it’s going to be a long two weeks! At least there is plenty of fudge to eat. I wanted to make homemade fudge from scratch without any sweetened condensed milk. I cheated a bit and used caramel squares, but I think that is okay since my candy thermometer was already engaged elsewhere! The fudge is rich, creamy and sweet. The caramel topping is perfectly salty and lovingly sticky. Despite the number of steps involved, you get a lot of fudge for your efforts. Holidays = fudge, make it happen!
Salted Caramel Fudge
Adapted from Joy the Baker
Inspired by Amy’s Cooking Adventure
Yield – 96 pieces
1/2 cup (1 stick) unsalted butter
2 cups packed dark brown sugar
2 cups sugar
1/2 cup light corn syrup
1 cup heavy cream
1/2 teaspoon Kosher salt
10 ounces bittersweet chocolate chips
1/2 cups mini marshmallows
2 teaspoons vanilla extract
10 ounce bag caramels, unwrapped
2 tablespoons heavy cream
fancy sea salt for sprinkling
- Spray a 9×13” pan with baking spray and then line with parchment paper leaving 2 wings. Spray the parchment paper as well.
- In a medium saucepan melt together the butter, brown sugar, sugar, corn syrup, heavy cream, and salt over medium heat. Bring the mixture to a boil, then reduce the heat so the mixture simmers for about three minutes. Stir occasionally. Stir in the chocolate chips until melted.
- Use a candy thermometer to monitor the heat of the mixture. Cook until it reaches 234 ˚F. Remove from the heat and let rest for about 10 minutes.
- While the fudge is cooling, melt the caramels with the heavy cream. Stir and heat until the caramels are melted and smooth.
- Back to the chocolate fudge; stir in the marshmallows and vanilla. Stir for at least five minutes until the mixture is lighter and fluffy.
- Pour the mixture into the prepared pan and spread evenly. Pour the caramel over the top and swirl with a knife.
- Sprinkle generously with fancy sea salt.
- Let cool for about 20 minutes before refrigerating to cool completely. Cut into squares and enjoy!