Do you like fudge? Do you like the classic turtles candy, you know, chocolate, caramel and pecans? I decided to combine them together and came up with this super easy, tasty fudge! Decided to add a little salt on the top and think it’s a great addition if you like salted caramel.
Do you have all your Christmas baking done? I don’t. But I never really do. I always have things I run out of time to make or that I want to try for the first time. I’ve made plenty of my “signature” Chocolate Chip Cookies, also made the same recipe and threw in a bunch of chopped up Andes Chocolate Mints. Everyone has loved these, I probably haven’t made enough of them.
Anyway, I whipped up the easy fudge that is just made with melted chocolate chips and a can of sweetened condensed milk, then decided to add the caramel and pecans. A friend of mine gives us a nice square of real, homemade, cooked-like-grandma-used-to-make fudge every Christmas. Even since I’ve been off gluten and refined sugar, I usually take a little taste. It is divine! My fudge is delicious, but much easier, and so I suppose I’m lazy. Really I think it’s just because I’d rather bake cookies than spend time cooking fudge over the stove.
12 ounce package semi sweet chocolate chips
14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon sea salt
6 ounces caramel, chopped (or unwrapped caramel squares)
2 tablepoons heavy cream
3/4 cup pecans, lightly toasted, rough chopped
Flaked sea salt, optional*
Line an 8x8 inch square baking pan with non stick foil, leaving the edges overhanging a bit, spray it lightly with cooking spray. Set aside. In a glass microwave safe bowl, combine the caramel and cream. Microwave in 30 second intervals, stirring in between each. It should only take 1-2 minutes. Let the caramel cool to room temperature. In a medium sized saucepan over medium low heat, combine the chocolate chips and condensed milk. Stir until melted and smooth. Add the vanilla and salt and stir until combined. Add the pecans and stir well. Take a few spoonfuls of the caramel and carefully stir it into the fudge, without combining it completely. The fudge thickens quickly, so spread it evenly in the pan. Pour or spoon the remaining caramel over the top, then swirl it in and around the caramel with a knife. *Lightly sprinkle salt over the top. Feel free to leave off the salt if you’d like. I was out of course, flaked salt and just used a little sprinkle of sea salt. Refrigerate the fudge for at least an hour. Remove from the pan using the foil edges and peel the foil off the back. Cut the fudge on a cutting board into squares.
I think it has just the right amount of caramel and salt and again, tasted a little for quality control. Christmas is almost here! Are you ready?