I come from a family of fudge lovers. We do not discriminate. We love all flavors and consistencies. Different relatives had their preferences to make.

Daddy only made the hard chocolate fudge. He was a quiet man so on occasion, you would see him stirring quietly in the kitchen in his large magnalite pot. His children immediately knew what this meant and that soon the house would be filled with a Hershey’s chocolate aroma. He also only poured it on the same oval platter with a delicate flowered pattern. It had a chip on the side but we weren’t the fancy sort so that never mattered.

I think so often of the memories like this one which made my childhood so special. Daddy made that fudge probably once a year but I never will forget it. And how we gathered round while he cut the little pieces.

I have always wanted to try to make a fudge, any fudge, but a candy thermometer was somehow intimidating.

Well this recipe, no thermometer is necessary. You stir the ingredients. You watch as it thickens and add the sea salt and white chocolate chips.

It is soft and smooth and so pleasant to the palate.

My daughter taught me that if you cut it with a plastic knife, it will cut much easier and evenly.

Get ready for the holidays and practice this one!

Yield: 25 PIECES

EASY SALTED CARAMEL FUDGE

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Smooth, salted caramel fudge candy

Prep Time 10 minutes

Cook Time 20 minutes 15 seconds

Total Time 30 minutes 15 seconds

Ingredients

• 1 stick unsalted butter
• 1 can condensed milk 14 oz
• 1/2 cup granulated sugar
• 1/2 cup brown sugar (light or dark)
• 1/3 cup Karo corn syrup
• 8 oz. White Chocolate Chips ( I use Ghirardelli)
• 2 tsp. Sea Salt flakes

Instructions

1. Line an 8 x 8 square pan with foil. Spray very lightly with nonstick spray.
2. In a heavy saucepan, melt one stick of butter.
3. Turn heat down to medium-low and add condensed milk, sugars, and Karo syrup.
4. Stir with a heavy wooden spoon frequently until the sugar dissolves.
5. Turn heat up to medium and bring to a slow simmer where you will see bubbles around the edge.
6. Continue to cook. Stir slowly as the mixture thickens, about 8-9 minutes. When stirring scrape the bottom to ensure it is not sticking.
7. Take off heat. Add white chocolate chips and 1 1/2 teaspoons salt flakes.
8. Stir until the chips have completely dissolved and the mixture is smooth.
9. Pour into the prepared. pan. Sprinkle the rest of the salt over the top.
10. Cool completely.
11. Cut with a plastic knife to have smooth squares.

Notes

This fudge can be covered and refrigerated before cutting if desired.

Nutrition Information:

Yield:

25

Serving Size:

1
Amount Per Serving: Calories: 192Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 226mgCarbohydrates: 28gFiber: 0gSugar: 28gProtein: 2g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“. All I really need is love, but a little candy now and then doesn’t hurt.” -Charles Schultz