A smooth chocolate fudge, with a surprise ingredient for the caramel, topped with a pinch of salt. And made in only 5 minutes! Could it be the best fudge ever?
We walked away with a box of blueberries, some donuts, and a box of assorted fudge. Yes, fudge from a blueberry farm. And it didn't disappoint! That box of fudge is what redeemed the blueberry farm for us. We savored every last bite and are already looking forward to going back this summer. Going to a blueberry farm for fudge...that's us!
I was assigned to The Kitchen Witch for this month's Secret Recipe Club. It didn't take me more than a few minutes of browsing through Rhonda's blog to decide which recipe I would be making. (Though so many o her recipes looked amazing!) Her recipe for Salted Caramel Fudge immediately caught my eye and I was smitten. Especially when I read the ingredient list and realized how simple the recipe really was. I was pleasantly surprised to see that the caramel in the recipe came from one of my favorite candies--Milk Duds!
Seriously, could this recipe get any better?
I quickly found out it couldn't! The fudge came together in about 5 minutes. After 2 agonizing hours in the fridge it had hardened enough for me to cut into it. My first bite was everything I hoped for--a sweet and creamy fudge, with the perfect amount of saltiness, and a bite of caramel. Delicious!
Salted Caramel Fudge
3 cups chocolate chips
1 can sweetened condensed milk
pinch of salt
1 cup Milk Duds
coarse salt (I use Himalayan Pink Salt)
1. In a microwave safe bowl, combine the chocolate chips, sweetened condensed milk, and a pinch of salt.
2. Microwave for 1 minute and then stir. Return to the microwave and heat in 20 second increments, stirring each time, until the chocolate is melted and the mixture can be stirred smooth.
3. Stir the Milk Duds into the chocolate mixture.
4. Spread the fudge into an 8x8" pan that has been lined with foil.
5. Sprinkle the fudge with coarse salt.
6. Refrigerate fudge for at least 2 hours, until set.
7. Cut the fudge into 1" squares. Store in an airtight container in the fridge, but serve the fudge at room temperature.
Source: The Kitchen Witch