Now, not all caramel and chocolate are created equal. If I'm making a batch of fudge I want it to be made with the best ingredients possible. For the caramel in this recipe, I only use Peter's Caramel. It comes in a 5 lb. brick from Amazon and is AMAZING! If you live in Utah, you can also get it at Orson Gygi's in Salt Lake City. You'll also want to use a high quality chocolate (like Ghirardelli, Guittard, Lindt, Cadbury, etc.). If you want a really gourmet, high-end chocolate, Callebaut is my favorite. You can also buy this online or at Orson Gygi's. Can't wait for you to try this recipe. Happy Holidays and fudge making!
Peter's Caramel (Sold on Amazon or at Orson Gygi's)
Callebaut Chocolate Brick (Sold on Amazon or at Orson Gygi's)
Salted Caramel Fudge
1 (10 oz.) large marshmallows--about 40
1 can evaporated milk
4 cup sugar
1 tsp. vanilla extract
2 sticks butter
12 oz. semi or dark chocolate (Callebaut Chocolate is my favorite)
10-12 oz. Kraft wrapped or block caramel
1-2 Tbs. heavy whipping cream
Place the caramel into a small crock pot or sauce pan and place on low heat. Put the lid on and let the caramel soften. Let the caramel soften while you make the fudge. Right before you pour the caramel over the fudge, stir in a tablespoon (or two) of heavy whipping cream into the caramel. Stir until smooth and set aside until ready to use. In a medium sized sauce pan, add the marshmallows, evaporated milk and sugar. Stir continuously as the heat comes to temperature. Stir the mixture for ten minutes, or until all of the marshmallows are completely melted and the sugar is no longer crystalized and hard. Add the vanilla at the end of the ten minutes and stir. Turn off the heat while you get the chocolate and butter ready.
While this mixture is cooking cut up the butter into tablespoon pieces and place in a large mixing bowl (like a Bosch Mixer) with the whisk attachment. Chop up the chocolate as well and place in the bowl with the butter.
When the marshmallow milk mixture is done cooking, pour the mixture over the butter and chocolate in the mixing bowl. Let the hot mixture stay on the top of the butter/chocolate for 2-3 minutes. With the whisk (or an electric beater), whisk the chocolate for 3-5 minutes, or until the fudge becomes less shiny and is more dull. Once the fudge is a drier, dull texture, pour into a greased 9x13 pan.
Once the fudge is in the pan, pour the caramel over the top of the fudge. With a knife, cut through the caramel fudge into several long strips. This will combine the caramel and the fudge together. Sprinkle the fudge with some kosher salt (as desired). Let the fudge rest on the counter or in the fridge until ready to cut and serve.