Fudge with Salted Caramel and Chips

Chocolate and caramel go together, and sweet and salty go together, so this whole combination going on here? It’s good. I made these as a gift, but gave a couple to various coworkers who enjoyed them muchly as well!

Ingredients:

  • 1 14 ounce can sweetened condensed milk
  • 3 cups dark chocolate chips
  • 45 – 50 individually wrapped soft caramels (there are 30-something in a bag of Kraft caramels, so you may want to snag a second bag, most of which you’ll get to eat randomly later throughout the week)
  • 2 tablespoons water
  • 1/2 teaspoon sea salt
  • 2 cups crushed salty potato chips, measured after crushing

Begin by lining a 9″ square pan with parchment.

In a medium saucepan, combine the can of milk and the chocolate chips over medium-low heat, stirring gently until melted and smooth. This never got quite as melt-y feeling as I expected, but did get completely smooshable and evenly mixed, which is fine.

Spread evenly in the prepared pan, then set aside.

If you’ve scraped out the saucepan reasonably well you can use it again – this time combine the caramels, water, and sea salt over medium-low heat, again stirring gently until melted and smooth. Pour the melted caramel mixture over the chocolate, spreading to cover.

Sprinkle on the potato chips, pressing lightly to stick.

Refrigerate at least 4 hours then remove from the pan and chop into bite-sized pieces to share!

Fudge with Salted Caramel and Chips

From SheKnows.

  • 1 14 ounce can sweetened condensed milk
  • 3 cups dark chocolate chips
  • 45 – 50 individually wrapped soft caramels
  • 2 tablespoons water
  • 1/2 teaspoon sea salt
  • 2 cups crushed salty potato chips, measured after crushing

Line a 9″ square pan with parchment.

In a medium saucepan, combine the can of milk and the chocolate chips over medium-low heat, stirring gently until melted and smooth. Spread evenly in the prepared pan, then set aside. In a medium saucepan, combine the caramels, water, and sea salt over medium-low heat, again stirring gently until melted and smooth. Pour the melted caramel mixture over the chocolate, spreading to cover, then sprinkle on the potato chips, pressing lightly to stick. Refrigerate at least 4 hours then remove from the pan and chop into bite-sized pieces to share!

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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