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My review
Salted Caramel Fudge
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Rachel Davey Sardella
"A delicious holiday treat. This was made by my husband and I on a particularly sugar-craving night. Add sugar sprinkles for decoration."
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Ingredients
1 h 30 m servings 208Original recipe yields 24 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Line a 9x13-inch baking dish with parchment paper.
- Combine sugar, butter, and evaporated milk in a 2-quart saucepan; cook, stirring constantly, until a candy thermometer reads 245 degrees F (118 degrees C), about 10 minutes. Add caramel to milk mixture; cook until temperature returns to 245 degrees F (118 degrees C), about 10 minutes.
- Remove saucepan from heat and stir marshmallow creme and vanilla extract into caramel mixture. Pour mixture into the prepared baking dish, evenly spreading into the dish. Sprinkle salt over the fudge. Lightly swirl fudge using a butter knife to slightly submerge the salt into the fudge. Cool fudge completely before cutting into squares.
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Footnotes
- Cook's Note:
- If you don't have a candy thermometer, boil the sugar mixture in Step 1 for 5 minutes.
Nutrition Facts
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Reviews
Read all reviews 66 Ratings
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Most helpful positive review
7/5/2016
This is not a good **fudge** recipe. Too soft and runny, doesn't cut... However, it is an AMAZING fruit dip - especially with strawberries and apples!
Most helpful critical review
2/14/2017
Tastes good but turned out very soft. We are putting it on ice cream sundaes.
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7/5/2016
This is not a good **fudge** recipe. Too soft and runny, doesn't cut... However, it is an AMAZING fruit dip - especially with strawberries and apples!
2/14/2017
Tastes good but turned out very soft. We are putting it on ice cream sundaes.
12/11/2015
Won't make this again. Followed the recipe as is, but am left with something resembling caramel taffy....
12/6/2015
Taste good but not fudge consistany. Never firmed up and had to throw it away as I couldn't figure how to use it.