Easy Sea Salt Caramel Fudge at Millard Turner blog

Easy Sea Salt Caramel Fudge. Over low heat, melt the white chocolate. Sprinkle coarse sea salt flakes over the top. Remove from heat and stir in caramel bits, until thoroughly combined. Place the pan (uncovered) in the refrigerator for at least 4 hours, but preferably overnight before removing from the pan and slicing into small cubes. Bring mixture to a boil, leave on heat until the mixture registers 234°f on a candy thermometer (about 5 minutes). Add the dulce de leche and stir until well combined. Prepare an 8x8 or 9x9 baking dish by lining it with foil or parchment. Lightly spray the lining with a non stick cooking spray. Drizzle over the top of the fudge and use a butterknife or skewer to swirl the fudge and dulce de leche together. In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk. Cool it in the fridge for at least 2 hours.

Cocoba Caramel Sea Salt Fudge
from www.cocobachocolate.com

Drizzle over the top of the fudge and use a butterknife or skewer to swirl the fudge and dulce de leche together. Lightly spray the lining with a non stick cooking spray. Prepare an 8x8 or 9x9 baking dish by lining it with foil or parchment. Over low heat, melt the white chocolate. Bring mixture to a boil, leave on heat until the mixture registers 234°f on a candy thermometer (about 5 minutes). In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk. Add the dulce de leche and stir until well combined. Sprinkle coarse sea salt flakes over the top. Place the pan (uncovered) in the refrigerator for at least 4 hours, but preferably overnight before removing from the pan and slicing into small cubes. Remove from heat and stir in caramel bits, until thoroughly combined.

Cocoba Caramel Sea Salt Fudge

Easy Sea Salt Caramel Fudge Drizzle over the top of the fudge and use a butterknife or skewer to swirl the fudge and dulce de leche together. Prepare an 8x8 or 9x9 baking dish by lining it with foil or parchment. Add the dulce de leche and stir until well combined. Lightly spray the lining with a non stick cooking spray. Cool it in the fridge for at least 2 hours. In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk. Sprinkle coarse sea salt flakes over the top. Place the pan (uncovered) in the refrigerator for at least 4 hours, but preferably overnight before removing from the pan and slicing into small cubes. Drizzle over the top of the fudge and use a butterknife or skewer to swirl the fudge and dulce de leche together. Remove from heat and stir in caramel bits, until thoroughly combined. Over low heat, melt the white chocolate. Bring mixture to a boil, leave on heat until the mixture registers 234°f on a candy thermometer (about 5 minutes).

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